Bolivia Finca El Fuerte Natural Caturra 2021


Bean name Bolivia Finca El Fuerte Natural Caturra 2021
Country #SSSSS Limited Editions 2021


Hello and welcome to our #SSSSS for July!

In a change to your regularly scheduled programming, this month I’ve taken over - my name’s Roland and I’m the Sourcing and Production Manager for Hasbean. What’s that mean? Well, I have to work out which coffees we’re going to buy and make sure they arrive with you as tasty, well roasted beans. Simple, right?!

For those of you who haven’t come across me before, I started out roasting coffee at Hasbean over 10 years ago and even before that I was a particularly geeky customer. I’ve always loved the huge range of coffees which are out there and the huge range of wonderful producers who we get to work with - it’s been amazing for me to spend more and more time over the years dealing with them directly. This month’s coffee is one I think is not only delicious, but a super interesting follow up from last month’s. It’s another coffee from the Rodriguez family in Bolivia and a fantastic opportunity to show how small differences in the processing can have really big differences in the flavour.

We’re going from La Paz now, south east to the region of Samaipata. The El Fuerte farm is named for the famous Fort of Samaipata - a UNESCO world heritage site which dates back to at least AD 300. Often just called “El Fuerte” - “The Fort” in Spanish - it’s an iconic reminder of the history of the region, with features from across 1200 years of use still remaining. It’s no surprise this name was chosen for the Rodriguez family’s first farm in the region.

The varietal this time is Caturra - rather less unusual than last month’s Longberry, but capable of equally delicious results. Caturra is one of the most commonly planted varietals throughout Central and South America. It’s a natural mutation of Bourbon, with the plants being both smaller and having slightly more densely packed branches than Bourbon. Technically, it’s considered to be fairly susceptible to disease and fairly nutrient intensive, but it’s familiarity and reliability has seen it remain popular among producers.

Finally, lets talk about the Natural processing done! Unlike the La Linda lot we had (which was Lactic processed Natural), this lot is a more “standard” Natural from Bolivia. As you’ll remember from last time, it’s a bit misleading to say this, as doing a Natural is a pretty new thing there anyway, but this coffee is more in line with previous year’s natural lots. All of this adds up to a really interesting flavour profile which contrasts with last month’s bruised plums.

For this coffee, expect lots of sweetness with a citrus acidity - it reminds us of a mug of honey and lemon. There’s a really interesting green banana edge running behind it all, but it’s super clean flavours shift into tangerine on the finish. An unusual, clean and crisp natural, it’s a great comparison to last month’s and we’re interested to see which one you prefer.

Country: Bolivia
Province: Florida
Department: Santa Cruz
Farm: Finca El Fuerte
Owners: Fincas Rodriguez
Altitude: 1,550–1,700 m.a.s.l.
Variety: Caturra
Process: Natural

Cupping notes

Clean cup None/8
Sweetness None/8
Acidity None/8
Mouthfeel None/8
Flavour None/8
Aftertaste None/8
Balance None/8
Overall None/8
Correction +None
Total None

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