||Bolivia Pañuni Family 2017
||Varietal: Typica, Caturra and Catuai
This coffee comes from the family of a producer we know from previous years, Estanislao Pañuni. Whereas Estanislao is in charge of the main lot of coffee, this coffee is his family's project (but Estanislao does look after the processing for them).
The coffee's grown at an altitude of between 1,800 and 1,850 metres above sea level near the town of Irupana in the Sud Yungas province of Bolivia, and it's a mechanically washed and dry fermented mixture of Typica, Caturra and Catuai.
Estanislao is young, enthusiastic and a self-confessed coffee lover. (Just like me!) He started out in coffee with the job of controlling the fermentation process at the Coaraca Cooperative in Bolivia, and it was there that he really developed his skills as a coffee producer. Two years ago he decided he wanted to help his father, so he moved away from his day job to take on a role producing coffee with his dad. This coffee is the product of all that hard work, learning and family love.
In the cup this coffee is very sweet. I want you to think of a big bag of pic n' mix sweets that have been sprinkled with white sugar. That sweetness sits alongside a gentle citrus acidity in a very clean and silky cup.
Department: La Paz
Town: Irupana town
Producer: The Pañuni Family
Altitude: 1,550–1,800 m.a.s.l.
Varietal: Typica, Caturra and Catuai
Ripe cherry colour: Red and Yellow
Processing method: Washed
Fermentation: Yes, dry
Fermentation time: 16–18 hours
Drying method: Raised African beds
Coordinates: 16°27?58?S / 67°27?17?O
Medium dark – just at the start of second crack.
"Quick Look" Guide
Pic n' mix sweets, white sugar, citrus, clean, silky.
Note: Cupping Scores for Acidity, Mouthfeel & Balance are actually 6.5 each, so the Total is 88.5, not as above (software limitation, allows whole numbers only)
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