Bolivia Gerardo Escobar Washed Caturra & Typica 2016


Bean name Bolivia Gerardo Escobar Washed Caturra & Typica 2016
Country #SSSSS Limited Editions 2016
Region Circuata, Cajuata, Inquisivi, La Paz
Other info Orange zest, lime, pear, dark chocolate


Number 4 of 12, April 2016, in the #SSSSS 2016 - Steve's Super Secret Stash Subscription. A limited availability series of roasted coffee beans.

This month it's: Bolivia Gerardo Escobar Washed Typica & Caturra 2016

This coffee comes from Inquisivi which is in the La Paz Department of Bolivia and is produced by a gentleman called Gerardo Escobar, his farm sits between 1,850 and 2,000 metres above sea level where he grows Typica and some Caturra.

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. All the coffee that he collects is specialty dried in African beds and he works as the representative of the producers that he worked with.

In the cup this coffee starts out citrusy with orange zest and lime, alongside a gentle pear sweetness. In the middle there's low % dark chocolate and it finishes with a long, smooth aftertaste. A very well balanced coffee.
• Country: Bolivia
• Location: Inquisivi
• Producer: Gerardo Escobar
• Altitude: 1,850 - 2,000 m.a.s.l.
• Fermentation method: Dry fermentation
• Fermentation time: 16 - 18 hours
• Processing method: Washed
• Drying method: Raised African beds
• Drying time: 7 - 9 days
• Varietals: Typica & Caturra

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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