||Bolivia 18 de Mayo Beto Mamani Washed 2015
||Varietal: Caturra / Catuai
The name of this coffee producer may sound familiar. Beto is the son of the legend that is Teodocio Mamani who owns Finca Canton Uyunense, a farm we have worked with since 2012.
18 de mayo is a municipality of Caranavi (and part of Canton Uyunense), and lots of farms can be called a variation on these names as the land tends not to have a name. This is a super small lot and is a mixture of Catuai and Caturra varietals.
This year is the first year that Beto has grown his own coffee, under his own guardianship (Dad letting go) and the results are amazing, although Dad has helped with the processing. They used a depulper that removes the cherry, then left the cherry to go through a dry fermentation process (aerobic) for 16 hours, and then ran it through the scrubber section of the pulper to remove the final remains of the mucilage. He then transferred the coffee to raised African beds where it dried in around 7-9 days.
Like on Canton Uyunense the picking methods used is called Ayne. With this method selective picking happens (not stripping the tree like their neighbours), demanding much more labour and incurs much more costs. But because of this Beto gets more coffee he can sell as specialty, and the cup profile improves.
In the cup you can expect baker's chocolate, sweetness and a lovely body. Although there is a gentle pear acidity, this coffee is all about the body and sweetness.
Region: North Yungas
Farm: 18 de mayo Beto Mamani
Owner: Beto Mamani
Varietal: Caturra / Catuai
Altitude: 1,250 – 1,650 m.a.s.l.
Processing: Washed (dry fermentation)
Rainfall period: Nov–February
Average temperature: 8°C ? 19°? 30°C
Soil type: clay and shale
Other crops grown: citrus fruits (orange, tangerine), avocado
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
Baker's chocolate, body, sweet, smooth, gentle pear acidity.
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