||Bolivia Uchumachi Washed 2015
||Varietal: Typica and Caturra
Processed like 99% of our Bolivian coffees at the Buena vista mill, this is a coffee bought 100% from the cupping table. The mill is a centralised station in Caranavi, the capital of the Yungas province in northern Bolivia.
As I mentioned above this coffee was sourced from the cupping table, as unlike most of our Bolivian coffees, it comes from a group of producers who make small lots from the colony of Uchumachi located in the Carraxo La Reserva region of the Caranavi Province in Bolivia. Lots so small that they can not be separated out, but are all cupped for their quality, and if good enough make it into this blend of coffees.
The farms sit between 1,500 and 1,700 metres above sea level, and grow a mix of Typica and Caturra varieties. These traditional farms use no chemicals or pesticides.
The main harvest period at Uchumachi usually runs from May to September, peaking in June and July.
At Buena Vista this coffee was pulped and then put into a fermentation tank (without water) for about 16-18 hours. After fermentation, it was dried on raised beds for 7-10 days in a greenhouse.
In the cup it's like a chocolate cake meeting a punnet of plums, there's a lovely stone fruit acidity that runs through the heart of this coffee, however it's the cakey sweetness in the aftertaste that stays with you long after the drink is done.
Region: North Yungas
Farm: Small holders in the canton of Uchumachi
Varietal: Typica and Caturra
Altitude: 1,500 – 1,800 m.a.s.l.
Processing: Dry fermentation then washed
Rainfall period: Nov–February
Average temperature: 8°C ? 19°? 30°C
Soil type: clay and shale
Other crops grown: citrus fruits
If you hear the first pops of second crack it's time to stop. This is a medium to medium dark roast so as not to kill the sweetness.
"Quick Look" Guide
Chocolate cake, plum, stone fruit, sweet aftertaste.
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