||Brazil Finca Caramelita Washed Caturra 2015
||#SSSSS Limited Editions 2015
Number 6 of 12, June 2015, in the #SSSSS - Steve's Super Secret Stash Subscription. A limited availability series of roasted coffee beans.
Greetings to you, the lucky finder of this golden ticket!
From Mr. Stephen Leighton! I shake you warmly by the hand! For now, I do invite you to partake in my super secret stash subscription!
I, Stephen Leighton curate a spectacular selection of secret coffees that rarely see the light of day, however throughout 2015 I wish to share some of them with a select few of my beloved customers.
These coffees will not be available on my website or from anywhere except within the super secret stash subscription!
Now you must visit http://go.hasbean.co.uk/sssss to discover more. Until then,
Brazil Finca Caramelita Washed Caturra 2015
June?! JUNE?! Seriously what? Maybe it's just because I'm typing this at the same time each month that I'm noticing but WOW 2015 is zooming. But I guess it's a good thing for you lucky lot as it means more amazing + delicious coffee from my secret stash!
As always this email means that your coffee for this month was roasted today and handed over to Royal Mail this afternoon, should hopefully be with you very soon! So without further ado let me introduce you to Carmelia Aduviri from Finca Carmelita in Bolivia :)
Carmelia was born in Omasoyo near to Titicaca lake in the Altiplano region of Bolivia. After she got married she moved to Copacabana with her husband where they bought a lot/farm of 10 hectares and planted 5 hectares of coffee.
Fast forward the clocks 40 years and Carmelia is still living in Copacabana working with the coffee she planted with her husband all those years ago. Unfortunately her husband passed away a few years ago but she is still close to her family, all her children own their own land locally and she lives with 2 of them who help her on the farm.
? ? ?
The farm is situated in the colony of Copacabana in the province of Caranavi towards the north west of Bolivia. It sits at an altitude of 1,550 metres above sea level and excitingly I can share the precise coordinates with you! Pop these into your favourite map app / website to get a closer look at Finca Carmelita Latitude.-15.7900, Longitude.- 67.5645.
Something that confused me a little about this coffee was the processing, on every single document that I have about the coffee it says washed washed washed but when I first saw the green I thought it looked a little different. I pushed it to the back of my mind and got stuck into some roasting then when I tasted the coffee the thought came roaring back into my mind. There's something in there that really really made me question the processing, for sure it's super clean and sweet but there's this body and WOW what a body, "how can a washed coffee have this body going on?!"
So I dug a little deeper and found out that it was to do with the processing that Carmelia does, the coffee is definitely washed but the de-pulper doesn't quite take off as much as with other washed coffees which gives it the incredible body that I found so fascinating on the cupping table. I guess officially it's not a 100% washed coffee but it's definitely not a pulped natural, spent quite a bit of time working out what to label it as and because it's so very much washed with only a tiny tweak went with washed. You'll see what I mean about the body when you get to take a sip, amazing what just a tiny little bit of time difference in the de-pulper can make.
If you know me or follow the things I do / say online then you'll know I LOVE BOLIVIA! It's one of my absolute favourite countries to visit and drink coffee from, I have amazing relationships with producers in Bolivia and really look forward to getting to visit them every year, for me Bolivia is just the best :) Have you ever heard of the Yungas Road? AKA The Death Road? Yeah I've cycled down it a few times, no biggie...
I like Bolivia so much that I did a Tamper Tantrum talk about how much I like Bolivia! You should definitely go have a look...
Tamper Tantrum Asia Tour: Stephen Leighton on Bolivia
Tamper Tantrum 2014 Asia Tour: Stephen Leighton on Bolivia
Something I'm really proud of is the work I get to do with producers at origin, they grow me AMAZING coffee and so if there's ever anything I can do to help with random things I love to do what I can. A great example of this is something I did to help my dear friend David Vilca...
The first time I visited Finca David Vilca I thought David really didn't like me, I visited his farm and he hardly talked to me, I just got nods or murmurs in response to anything I asked. It was only after I left Bolivia that I found out David has really bad hearing problems :( This is a story I could type about for a long time but I don't want to fill your inbox with it right now, I've done a blog post telling the story of me & David so when you have a moment you should definitely click on the link below to have a read...
How much for the cost of hearing?
How much for the cost of hearing?
So anyway! I must stop! Could talk about Bolivia for a looooong long time but you probably want to hear about the COFFEE!
In the cup you should expect the unexpected, this is definitely not your normal Bolivian! Sure it’s sweet (think treacle toffee) but there’s totally off the scale tropical fruit acidity alongside floral notes of lavender. For a moment you may think it’s a natural (I actually had to double check!) as this coffee has heaps of body. A really unusual cup that I think is perfect for #SSSSS.
Region: North Yungas
Farm: Finca Carmelita
Producer: Carmelia Aduviri
Altitude: 1,550 m.a.s.l.
Coordinates: Latitude.-15.7900, Longitude.- 67.5645
Process Date: August 29th, 2014.
Drying: African beds
Drying time: 9 days
There you are my friends, another month and another delicious coffee for you lovely #SSSSS subscribers! Personally I think they're getting better and better as the year goes on, they've all been super tasty but month on month wow on wow y'know? ;) When your bag arrives and you have time to enjoy a brew or 2 make sure to let me know what you think via all the usual channels, get the hashtag #SSSSS on there to make sure I see it!
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Until next time my friends, so long and thanks for all the fish!
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