||Bolivia Gerardo Escobar Washed Caturra and Typica 2017
||#SSSSS Limited Editions 2017
||Circuata, Cajuata, Inquisivi, La Paz
||Cadbury's Crunchie, white grape, yellow plum
Number 5 of 12, May 2017, in the #SSSSS 2017 - Steve's Super Secret Stash Subscription. A limited availability series of roasted coffee beans.
This month it's: Bolivia Gerardo Escobar Washed Caturra and Typica 2017
It's that time of the month again! #SSSSS time!! Wooooooo!!! I know you've been looking forward to it for, well...about a month!
As always this email is to let you know your monthly #SSSSS coffee was roasted + handed over to Royal Mail today and so should be with you soon.
While #SSSSS day might be your favourite time of the month we're also in 1 of my favourite parts of the year and that time is where we get our Bolivian coffees! As you may or may not know I rather like Bolivia (Tamper Tantrum talk!) and so when those colourful sacks of joy roll up on the HGV I'm a very happy Steve, and now it gives me great great pleasure to share 1 of those beautiful Bolivian coffees with you : )
Your coffee this month comes from the smiling fella above, you may remember him from such #SSSSS episodes as April 2016!
Gerardo was born in La Paz where he lived and studied until he was old enough to run away to university when he moved away to Caranavi to study Agronomy. While he was at university he also spent a lot of time helping his father who had a farm in the colony of Calama where he produced coffee and (what I'm told were) amazingly delicious citrus fruits!
When he finished university he joined the project Mojsa and in 2001 USAID started developing speciality coffees in Bolivia with a project called Mojsa. Gerardo worked for a few years in the project where he learnt a lot about speciality coffee. At the same time he started to take on more and more responsibility at his father's farm and eventually ended up buying it from his father.
Fast forward to 2008, Gerardo was hired as a technician in Inquisivi and for three years gave technical assistance to local producers to help them control the quality of their coffee and increase their production. During those years he also helped the local producers to gain organic certification for their coffees.
With good connections and the friendship of the producers in that area he collected good coffee and offered that coffee to get good prices for the producers.
This coffee is grown in Circuata which is in the Inquisivi province of Bolivia between 1,550 and 1,950 metres above sea level. It's a mix of Typica and Caturra, is mechanically washed before being fermented for 16 and a half hours then dried on raised African beds.
In the cup this really reminds me of a Cadbury’s Crunchie! Sweet honeycomb meets velvety melted milk chocolate. There’s also a white grape acidity and yellow plum sweetness on the finish.
Department: La Paz
Producer name: Gerardo Escobar
Altitude: 1,550 - 1950 m.a.s.l.
Processing method: Washed
Fermentation: Full wet
Fermentation time: approx. 16,5 Hours
Drying: African Beds
Varietals: Caturra and Typica
Why's there a picture of you brewing coffee Steve?
Well, guess who's in the finals of the UK Brewers Cup?! MEEEEE! : D if you're attending the Glasgow Coffee Festival next weekend I'll hope to see you there!
That's all we have time for this month folks, when this coffee arrives I hope you can really taste why I love Bolivia so very much! As always please let me know what you think and hashtag it #SSSSS.
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