||Bolivia Vincent Paye Washed Caturra 2017
We've had this coffee in the past, we've loved this coffee in the past, and now it's back as a glimmering story of hope from Bolivia.
A few years ago we had a lot that was produced by various smallholder farmers from the small town of Copacabana, which lies about 180 kilometres from La Paz in the heart of the Caranavi coffee-producing region. Last year this coffee came from just 1 producer in the area called Vincent Paye. That year I described him as a beacon of hope in a tough growing region and that beacon has continued to shine brightly.
Caranavi is a lush and fertile region and it's steep slopes and valleys provide excellent conditions for growing specialty coffee, as well as supporting a diverse range of native flora and fauna. It has rich volcanic soils and regular rainfall.
The colony of Copacabana has a collection of small farms that are each around five hectares in size (although Vincent has ten hectares). The farms range over an altitude of 1,300 to 1,600 metres above sea level (m.a.s.l.), and they benefit from an average annual temperature between 15 and 26°C. This lot comes from a farm matching these criteria, and it's at around 1,550 m.a.s.l. These traditional farms use no chemicals or pesticides and are certified organic, although we do not hold an organic certification.
The main harvest runs from May to September, peaking in June and July. The cherries are handpicked only when fully ripe, and they're then delivered to the central mill, called Buena Vista, where they are fully washed. The cherries are then dried, mechanically so in this case because of the wet weather, over a nine day period.
Bolivia is a challenge and is going through some tough times - dwindling crops, ageing plants, lack of varietal diversity and ageing producers with children who have little to no interest in carrying on the family business. But then there are people like Vincent who are doing wonderful work to buck that trend, he's been planting new stock, working hard with his family, increasing his yield and also the quality of his coffee.
In the cup I am about to give you a silly descriptor, sunshine and orange. Think apricots and peaches with an orange juice acidity. The sweetness is toffee and golden syrup with a thick gloupious mouthfeel that carries on and on.
Farm: Vincent Paye
Altitude: 1,550 m.a.s.l.
Owner: Vincent Paye
Processing: Full-washed and mechanically dried
No need for oils here, a medium/medium dark roast, don't let the temptation take over to take it dark otherwise you lose the complexity.
"Quick Look" Guide
Sunshine, orange, apricot, peach, orange juice, toffee, golden syrup.
« Back to Coffee Archive