Bolivia Caranavi Pedro Yanahuaya
This offering comes to us from producer Pedro Yanahuaya who cultivated this Caturra and Typica blend high in the Andes Mountains. It's crisp and vibrant with notes of fresh green apple balanced with warm caramel, cocoa and a dash of cinnamon.
Bolivia is a coffee origin that doesn’t get nearly as much attention as it deserves. As South America’s only landlocked coffee producing country, Bolivia is also the smallest exporter of coffee on the continent. Maybe that’s why it doesn’t get much attention, it’s pretty hard to find. The good news is that the terroir of the region is perfect for high quality coffee, so when we can find one, we don’t miss the chance to snag it. Especially when it’s a single farm offering like this one!
High in the Andes Mountains just outside the town of Caranavi, you’ll find the tiny village Comunidad San Antonia de Bolinda. That’s where Pedro Yanahuaya grows the Caturra and Typica plants which make up this microlot and his skill in cultivation and processing shine through in every sip! The cup is crisp and gently sweet just like a fresh picked green apple, which we noted alongside rich caramel, toasty almond, cocoa powder and just a sprinkle of cinnamon. The cup is well balanced and has a silky to creamy texture followed by a quick, clean finish. A perfect choice for those who like a warm cup with a more vibrant zing!
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: November 9th, 2024; Harvest Year: 2024, packed in GrainPro.
Acidity & Brightness: Crisp and gently sweet
Balance & Finish: Balanced with a quick, clean finish
Body & Texture: Full bodied and silky texture
Flavors:Green apple, caramel, almond, cinnamon and cocoa.
Grade: SHG, grown at 1650 masl
Processing: Fully washed and dried on raised beds
Grower: Pedro Yanahuaya
Region: San Antonia de Bolinda, Caranavi province, La Paz department, Bolivia
Varietals: Caturra and Typica
Recommended Roast Range: City+ to Full City+ (light-medium to medium-dark)
We like this coffee best at Full Medium or as soon as first crack has finished. Lighter roasts will add bright citrus acidity along with just a touch of florality, though you’ll miss a bit of body. Closer to dark roast, or at the first snaps of 2nd crack, you’ll bring out more dark chocolate and almost toffee tones along with a bit creamier texture at the expense of brightness.
See Overview.
