||Bolivia Bebeto Mamani 2018
||Varietals: Typica, Caturra and Catuai
The name of this coffee producer may sound a little familiar. Bebeto (Beto for short) is the son of the legend that is Teodocio Mamani. Teodocio owns Finca Canton Uyunense, which is a farm we have worked with since 2012.
His farm is located in 18 de Mayo, which is a municipality of Caranavi (and part of canton Uyunense). Lots of farms can be called a variation on these names because the land traditionally tends not to have a name.
This year is the third year that Bebeto has grown his own coffee under his own guardianship, and it's the second year that he has processed it himself (Dad letting go). And just like previous years, and as you'd expect from a Mamani, the results are super tasty!
This coffee is a mixture of red and yellow Typica, Caturra and Catuai. Bebeto used a depulper that removes the cherry, then left the coffee to go through a dry fermentation process for 16–18 hours, and then ran it through the scrubber section of the pulper to remove the final remains of the mucilage. Bebeto then transferred the coffee to raised African beds, where it dried in around 7–9 days.
The picking method Bebeto uses is called 'Ayne', just like his dad uses on Canton Uyunense. This method involves selective picking (not stripping the tree like their neighbours), and demands much more labour and incurs much higher costs. But because of this Bebeto gets more coffee he can sell as specialty, and the cup profile is improving year after year.
In the cup this makes me think of soft, sweet fruits. It begins with a subtle, sticky papaya before you get a burst of pomegranate with a floral edge. As it finishes, it takes a left turn, leaving a milk chocolate aftertaste which lingers delightfully.
Department: La Paz
Municipality: 18 de Mayo
Farm: Bebeto Mamani
Owner: Bebeto Mamani
Varietals: Typica, Caturra and Catuai
Ripe cherry colour: Red and yellow
Altitude: 1,600–1,750 m.a.s.l.
Fermentation: 16–18 hours
Drying method: Raised beds
Other crops grown: citrus, papaya, banana, wild forest
Medium to medium dark - through first and make sure it's well developed, but anywhere from the end of the gap into the early start of second crack will give tasty results.
"Quick Look" Guide
Papaya, pomegranate, floral, milk chocolate.
Note: Cupping Scores for Acidity, Mouthfeel, Aftertaste & Overall are actually 6.5 each, not as above (software limitation, allows whole numbers only)
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