||Bolivia Taypiplaya Delia's Lot 2017
||Varietals: Caturra and Catuai
Delia used to grow coffee with her husband, but they had a very bad experience with a cooperative: they did their part and delivered the cherry to the coop, but the coop never paid Delia for her work. :(
After that they stopped producing their own coffee and moved to the city for a bit of a change of direction. Two years ago they decided to give the coffee world another go, and they moved back to Taypiplaya to start working with the Buena Vista mill.
Delia and her husband now source their coffee in the same way as another two producers with whom we are currently working. I am of course talking about Neri and her husband Juan, who gave us Neri's Lot.
Most of the cooperatives in Taypiplaya have closed due to poor management and letting their growers down (as one did to Delia), so the area has a bit of a unique approach to coffee. Taypiplaya is a region where producers were typically used to delivering cherry to cooperatives because they belonged to a cooperative, but now the town itself is fulfilling the role of a coop. The producers of Taypiplaya who live around the top of the mountains that surround the town now deliver their cherry to locations in the town every night.
Basically put, Delia visits Taypiplaya each night and selects the best cherry she can from the available crops. That's what makes this 'Delia's Lot': she visits the numerous producers who are selling their crops, and selects the ones she thinks are best.
It's thanks to people like Delia (and Neri!) that we still get to enjoy the delicious coffees that this area produces. This coffee is a mixture of red and yellow Caturra and Catuai that was grown between altitudes of 1,600 and 1,850 metres above sea level.
In the cup you'll immediately notice how clean and sweet this coffee is. There's a raspberry acidity alongside red cherry, and a delicious fruit sweetness that runs throughout the whole cup. Then, to take things in a slightly different direction at the end, there's a gentle sprinkle of cocoa on the finish.
Altitude: 1,600–1,850 m.a.s.l.
Varietals: Caturra and Catuai
Ripe cherry colour: Red and Yellow
Processing method: Washed
Washing method: Mechanical
Fermentation: Fully wet
Fermentation time: eight hours with no water, and then eight hours with water
Drying method: Mechanical
Drying time: 46 hours
Medium dark – anywhere from just before to just into second crack.
"Quick Look" Guide
Raspberry, red cherry, clean, fruit sweetness, cocoa.
Note: Cupping Score for Clean cup, Acidity, Flavour & Overall are actually 7.5, whilst Sweetness & Balance are both 6.5, not as above (software limitation, allows whole numbers only)
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