||Bolivia Finca Floripondio Washed Batian 2019
||Province: Florida, Department: Santa Cruz
Finca Floripondio is one of the most recent farms to be planted near Samaipata in Santa Cruz by the Rodriguez family. They've been experimenting with growing coffee in a region that's not at all known for coffee production, and they've been getting amazing results!
The farm was planted in 2014, sits at an altitude of 1,710 metres above sea level and has 47.29 hectares of coffee-producing land.
Floripondio is the ideal location for experimenting with different coffee varietals. This is due to its high altitude, a tropical microclimate characterised by high humidity and – at times – cool temperatures, and a distinct soil profile.
They've planted over 50 different varietals on the farm to date, and they hope to discover which varietals are best suited to the land and this particular latitude and altitude. They've kept the original lemon and tangerine trees on the farm to separate the different coffee varietals, and they sell the fruit from the trees at the local markets.
Floripondio gets its name from the Floripondio trees (commonly known as 'Angel's Trumpets' in English) that are native to the area and grow on the farm. The flower is thought to possess some hallucinogenic properties, and legend has it that you start dreaming as soon as you lay down beneath a Floripondio tree! This is apt, because the natural scenery at Floripondio is breathtakingly beautiful and can at times seem like something out of a dream.
Batian is a leaf rust resistant varietal from Kenya that's thought to have one of the better cup profiles of the resistant strains. It's also resistant to coffee berry disease, and was created at the Coffee Research Station (or 'CRS'; now the Coffee Research Institute, or 'CRI') in Ruiru, Kenya.
First released in Kenya in 2010, Batian was created via single-tree selections from fifth filial (F5) generations from the male parent of some Ruiru 11 progenies. Batian is a composite variety, mixing three different pure line varieties. The varieties involved in the original crosses are: SL28, SL34, Rume Sudan, N39, K7, SL4 and the Timor Hybrid. You can really taste some of that Kenyan lineage coming through in the cup alongside other flavours you'd more commonly expect to taste from a Bolivian coffee.
Expect white sugar with lime at the start, with an edge of black tea and blackcurrant coming along after. The fruitiness shifts in the finish as milk chocolate lingers at the end.
Department: Santa Cruz
Altitude: 1,710 m.a.s.l.
Coffee growing area: 47.29 hectares
Owners: Rodriguez family
Varietals grown: Java, Caturra, Bourbon, Ethiosar, SL28, SL34, Yellow Pacamara, Batian and San Bernardo
Processing method: Washed
Other farm products: Lemons and tangerines
White sugar, lime, black tea, blackcurrant, milk chocolate
Clean cup: (1–8): 6
Sweetness: (1–8): 7
Acidity: (1–8): 7
Mouthfeel: (1–8): 6.5
Flavour: (1–8): 6.5
Aftertaste: (1–8): 6
Balance: (1–8): 6
Overall: (1–8): 7
Total (max. 100): 88
Medium – this is a little lighter than most Bolivians. Keep it pretty quick and drop just before second begins.
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