Weight: 200g
Location: Bolivia, Caranavi, Copacabana
Farm Owners: Julio Palli and Lupe Medina
Roast Degree: Nordic Light
Processing: Anaerobic Washed (42h Ferment)
Varietal: Caturra/Catuai
Altitude: 1500-1670m
Crop Year: 2025
Raw cocoa and violet florals begin the cup before it cools down to reveal an intensely sweet rock melon note as the acidity begins to take shape to a more plum/berry-like character to it.
How This Coffee Was Processed
Along with their team of seasonal workers, Julio carefully hand-picked this coffee and delivered with Lupe it to the Buena Vista washing station via taxi. This meticulously run washing station is owned Agricafe, who painstakingly process each of the exceptional specialty lots they receive separately, allowing for full traceability back to the individual farmer or colony.
Cherries for this lot were delivered to Agricafe’s state of the art mill Buena Vista in the evening. After being inspected and weighed, the coffee cherry was carefully sorted by weight using water and disinfected, in a large capacity machine the Rodríguez family have dubbed ‘La Maravilla,’ which translates to ‘the wonder’ due to its efficiency. Following this, the coffee was transported to the mill’s water-efficient Penagos mechanical pulper using a conveyor belt.
It was then fermented in a sealed stainless steel tank for 42 hours. The team at Buena Vista made sure the lid remained shut for the full period of fermentation, to ensure no oxygen touched the cherries and that the punch-like, boozy aroma remained trapped inside. The wet parchment was then washed with fresh, clean water and carefully machine-dried for 120 hours using a ‘guardiola,’ a horizontal, rotating drum that gets rid of moisture by creating a warm, consistent flow of air around the coffee.
Weight: 200g
Location: Bolivia, Caranavi, Copacabana
Farm Owners: Julio Palli and Lupe Medina
Roast Degree: Nordic Light
Processing: Anaerobic Washed (42h Ferment)
Varietal: Caturra/Catuai
Altitude: 1500-1670m
Crop Year: 2025
Raw cocoa and violet florals begin the cup before it cools down to reveal an intensely sweet rock melon note as the acidity begins to take shape to a more plum/berry-like character to it.
How This Coffee Was Processed
Along with their team of seasonal workers, Julio carefully hand-picked this coffee and delivered with Lupe it to the Buena Vista washing station via taxi. This meticulously run washing station is owned Agricafe, who painstakingly process each of the exceptional specialty lots they receive separately, allowing for full traceability back to the individual farmer or colony.
Cherries for this lot were delivered to Agricafe’s state of the art mill Buena Vista in the evening. After being inspected and weighed, the coffee cherry was carefully sorted by weight using water and disinfected, in a large capacity machine the Rodríguez family have dubbed ‘La Maravilla,’ which translates to ‘the wonder’ due to its efficiency. Following this, the coffee was transported to the mill’s water-efficient Penagos mechanical pulper using a conveyor belt.
It was then fermented in a sealed stainless steel tank for 42 hours. The team at Buena Vista made sure the lid remained shut for the full period of fermentation, to ensure no oxygen touched the cherries and that the punch-like, boozy aroma remained trapped inside. The wet parchment was then washed with fresh, clean water and carefully machine-dried for 120 hours using a ‘guardiola,’ a horizontal, rotating drum that gets rid of moisture by creating a warm, consistent flow of air around the coffee.
