||Bolivia La Linda Experimental Washed Caturra 2017
Coffee production in Bolivia was traditionally concentrated in the region of Los Yungas, where lush sub-tropical vegetation and environmental conditions helped to produce the amazing-quality Bolivian coffee that we all know and love.
Caranavi is located north of the department of La Paz city. It's 150 kilometres from the capital, and it is the centre of Bolivian coffee production. Its fertile soils and altitude give Bolivia the potential to produce brilliant and unique coffees.
Due to the many complications and challenges within the Bolivian coffee industry, many of the smaller farms we have worked with in the past are no longer producing coffee. Whilst this has created some challenges for us, it has had a much more significant impact on our exporting partners AgriCafe, who have been working with these growers for many years. As a result, they have decided to begin farming themselves, in an effort to demonstrate what can be achieved with the application of more modern techniques and a scientific farming approach.
Agricafe now manage seven farms, of which La Linda is the first to bear fruit. La Linda is known as The Seed Garden for the other farms in the Buena Vista project. Alongside this Longberry lot, the farm is producing Caturra, Catuai and Typica lots; it's also producing Java, SL28 and Bourbon, which are all new plantings in Bolivia. All the coffee has been picked by a group of seven specifically-trained female workers.
The newer varieties will only become available next year, but we are incredibly proud to support this project and the producers in Caranavi.
So what's this experimental washing Steve? Pedro and Daniella, who own La Linda, also own the Buena Vista Mill where these coffee cherries are processed. This has meant they're able to control the whole process, from picking to export, and they're using that unique opportunity to experiment and try out new things. This lot is the result of one of those experiments - adding an extra step onto the typical Mechanically Washed method.
After picking, the cherries were submerged in water and left overnight and into the morning. They then took them out of the water and let them dry in the sun for a day and a half, before beginning the Mechanically Washed process as normal. This extra period of fermentation at the start seems to have given this process extra sweetness, whilst toning down the acidity compared to the traditionally washed Caturra lot we have from the same farm.
In the cup this is a wonderfully sweet and fruity coffee, raspberry Starburst meets sweet orange with red apple on the finish. Super delicious and a shining example of the wonderful things a bit of experimentation can do.
Farm: La Linda
Altitude: 1,400 - 1,450 m.a.s.l.
Farm size: 10.53 hectares
Coffee production area: 3.92 hectares
Processing Method: Experimental Washed
Fermentation: Underwater 17 hours
Drying method: Stationary dryers
Drying time: 49 hours
GPS: 15º47'49.97"S, 67º32'39.72"O
Medium Dark, just into the start of second crack.
"Quick Look" Guide
Raspberry Starburst, sweet orange, red apple.
Note: Cupping Scores for Mouthfeel & Balance are actually 6.5 each, not as above (software limitation, allows whole numbers only)
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