||Bolivia La Linda Natural Longberry 2021
||#SSSSS Limited Editions 2021
Hello there and a very merry Wednedsay to you all! I hope that seeing this message ping into your inbox has already got you feeling excited as it means your next bag of #SSSSS is on the way! Your coffee was roasted, bagged, packed and shipped today by our wonderful production teams so is now in the hands of Royal Mail heading in your direction. Was roasted by Gary, bagged by Nicola and packed/shipped by Kay and Mick : )
A quick note ahead of your coffee arriving - we're making some changes to the postal packaging we use and this month we've been unfortunately forced to source a temporary solution to get your coffee to you. It'll be arriving in a white poly mailer instead of the usual cardboard mailer and it sadly isn't recyclable via usual curbside recycling, but if you can get it to a plastic recycling point like the ones you normally find at supermarkets you can still recycle them there. Or, if you're looking to return some coffee bags to us for recycling (details here in case you didn't know we did that), you can pop them in with your coffee bags and we will take care of them for you.
We're transitioning from cardboard over to kraft paper mailers which will be 100% recyclable, biodegradable and compostable so it's massively exciting to be heading in that direction!
We're staying in Bolivia for another month but with something rather different to the coffee you received from Julio Gonzalez last month - for the month of June we're treating you to a deliciously fruity Longberry (aka Java) from 1 of our longest standing Bolivian producer relationships, La Linda.
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 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 was 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.
This coffee has been processed as a Natural - a style of coffee processing which isn’t traditional to Bolivia, but which the Rodriguez family’s team have been championing for a few years now. To do this in Bolivia’s rather more rainy climate, they’ve had to build special stationary drying boxes. This allows them to closely monitor and control the moisture content as the coffee is dried, ensuring the Naturals produced have super clean and elegant flavour profiles.
This year, they’ve been focusing on the steps between picking the cherries and the start of the drying process. They’ve added and extra stage of washing and cleaning the cherries carefully once they reach the mill, but for some lots (including this one!) they’ve added an extra anaerobic rest. This means loading the cherries into a barrel with water and sealing it up. The coffees cherries rest in this cold, low oxygen environment for about a day. During this phase, the pH drops as a lactic fermentation begins to occur. They’ve called this a “Lactic Natural”, as the pH was dropped quite low for this lot.
Does this mean it’s really acidic? No! After this stage, the coffee cherries are removed and dried in their skins as with other natural processed coffees. During this stage there are big changes in the flavour profile which in this case has developed lots of bruised plums, but with cherry and a juicy sultana on the finish.
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: Natural
GPS: 15º47'49.97"S, 67º32'39.72"O
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