It's been a few years since we've had coffee from Bolivia but when we got this one on the cupping table, we just couldn't say no. Well processed natural coffee is always a delight and this is a great example.
In the cup, we're picking up delicious watermelon notes and a sweet honey vibe too. Crisp acidity and clean fruit makes for a light and delicious coffee. In espresso, it's very much in the 'fruity banger' class. As filter, we a complex cup, filled with subtle fruit notes and a sticky sweet finish. However you like to brew your coffee, if you enjoy those coffees that are a bit 'out there', you're going to love this.
Origin: Villa Roasario, Caranavi, Bolivia
Varietals: Caturra, Catuai, Typica.
Roast degree: Medium (read more).
Suitable for: All Brew Methods (read more)
Q Score: 86.5 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Do you need a recipe? - we're not sure you do! (see what we're on about here). We're always happy to help if we can - just drop us a line using the message icon in the bottom right corner of this screen! We also have sample grind size packs available to help you get your grinder dialled in for all our recommended brew methods. You can order yours here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
The Villa Rosario area is part of the Caranavi district and is located between 1550 and 1650 masl. This lot has been produced by various producers from the area. All of them are part of the Sol de la Mañana program. There are around 40 coffee producing families that live and work in this area.
This lot is a natural lot of Caturra, Catuai & Typica. The families deliver the cherries picked every day during the harvest period. Each cherry is hand-picked one by one to ensure maximum ripeness and each plant would receive multiple passes over during the months-long harvest to ensure maximum yields.
In 2019 we visited Valentin, his son Rodolfo and his grandson Neymar for the second year in a row. Valentin’s and Rodolfo’s coffee are part of the Villa Rosario lots. After leaving the seedlings in the nursery for a year, Rodolfo planted Java on a 2.5 hectare area, in addition to 4 hectares he has planted with Typica, Catuai and Caturra. They hire 8 pickers for help with labour during the harvest season. Leaf rust is vigorous in this region as the altitude is around 1400-1600 masl and foliar application is still needed to avoid the plants being contaminated by the disease.
The cherries are harvested and taken to Buena Vista Mill the same day where they are processed. After some washing and floating the cherries were directly moved to mechanical dryers which are large square boxes with hot air flow at the base. The temperature in the mechanical dryers never goes over 40 degrees Celsius and moisture content and temperature are always controlled with meters. The coffee is agitated every hour to ensure evenness of processing.