||Bolivia Jeivert Estanislao Pañuni 2017
||Varietal: Typica, Caturra and Catuai
This coffee comes from the town of Irupana in the Yungas region of Bolivia. It's grown at an altitude of between 1,500 and 1,750 metres above sea level, and is a mechanically washed and dry fermented mixture of Red and Yellow Typica, Caturra and Catuai.
Estanislao Pañuni is young, enthusiastic and a self-confessed coffee lover. (Just like me!) He started out in coffee with the job of controlling the fermentation process at the Coaraca cooperative in Bolivia, and it was there that he really developed his skills as a coffee producer. Two years ago he decided he wanted to help his father, so he moved away from his day job to take on a role producing coffee with his dad. This coffee is the product of all that hard work, learning and family love.
In the cup I immediately get loads of caramel followed up by sweet yellow fruits – think peaches and plums. The cup finishes with nectarine and an aftertaste of dark chocolate.
Department: La Paz
Town: Irupana town
Farm name: Jeivert
Producer: Estanislao Pañuni
Altitude: 1,500–1,750 m.a.s.l.
Varietal: Typica, Caturra and Catuai
Ripe cherry colour: Red and Yellow
Processing method: Washed
Fermentation: Dry fermentation for 16–18 hours
Drying: African beds for 7–8 days
Coordinates: 16°27?58?S / 67°27?17?O
Medium dark – drop it just as second crack is about to start.
"Quick Look" Guide
Caramel, peach, plum, nectarine, dark chocolate.
Note: Cupping Scores for Clean cup, Sweetness, Acidity, Aftertaste, Balance & Overall are all actually 6.5 each, not as above (software limitation, allows whole numbers only)
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