||Bolivia Finca David Vilca Caturra Natural (Farm) 2013
We have worked with the farm for three years now, but this is the first time we have been able to make some progress in taking other coffees. With the help of the mill David uses he has produced this amazing small lot of delicious and amazing coffee. David for years has just picked and sent the coffee to the mill, not really interested in developing his coffees. But since we have been buying (and visiting) its pricked his interest, and this year we have a number of experiments from this farm thats very very exciting.
The farm is located the colony of Bolinda in the North Yungas region of Bolivia near to the town of Caranarvi. It's called Finca David Vilca as the farm doesn't have a name (this is quite common in Bolivia) and farms are often named after the family running them, or an individual.
David migrated from La Paz to the farm 15 years ago after a career in mining left him with damaged hearing. He bought this 12 hectare farm as security for himself and his family, to make sure they could support themselves. When he took over, he only had 1 acre planted with coffee (Criolla). After 2 years he was comfortable with coffee farming and becoming increasingly interested in it, and so decided to extend the planting. He now has 5 acres of coffee (all of which we have bought). He has very little outside help with the farm except from direct family: his wife helps him greatly.
The varietals on the farm are Caturra, Catuai, and Criolla. The farm is under constant improvement. David is now removing much of the Criolla and focusing on Typica and Catuai for cup quality reasons. This coffee comes from the Cattura parts of the farm.
Davids interest in doing us some special lots was so much that for the first time he did the processing on the farm as a natural process. He also instructed the mill to process some natural too (the one called mill). Both were dried under plastic for 27 days.
In the cup this is by far the better one of the two lots for me, and shows that when a producer can take control of their processing, and they are motivated how good it can be. For a natural very delicate and clean, taste just like cherryade mixed in with cherry drop sweets, lots of funk but controlled.
Farm: Finca David Vilca
Region: North Yungas
Altitude: 1,570-1,600 m.
Hectares total Farm: 7 hectares.
Hectares Coffee plantation: 5 hectares
Quantity Coffee plants : 20.000
Shade: Natural shade by Inga sp. (Sinquili) and others.
Coffee Varieties: Caturra, Criolla, and Typical
Rainfall Period: Nov–February
Average Temperature: 8°C ? 19°? 30°C
Soil Type: Clay and shaley
Other Crops Grown: Citrus fruits (orange, tangerine) advocate
Average Age Of Coffee Plants: 8 to 12 years old, Now renovating plantations with Caturra and Typical
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:
Sweet, cherryade, clean funk, cherry drops, delicate.
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