The Audio version of In My Mug, the weekly coffee subscription podcast from Hasbean
Episodes
Sunday Jan 24, 2016
Sunday Jan 24, 2016
We have had this coffee before. Last time the lot was produced by various smallholder farmers from the small town of Copacabana, which lies about 180 KM from La Paz in the heart of the Caranavi coffee producing region. This time it comes from one individual, called Vincent Paye, who has been working hard to produce great coffee, and who is, in fact, a beacon of hope in this tough growing region.
This is a lush and fertile region. Its steep slopes and valleys provide excellent conditions for growing specialty coffee, as well as supporting a diverse range of native flora and fauna. It has rich volcanic soils and regular rainfall.
The colony of Copacabana has a collection of small farms that are around 5 hectares each (Vincent has 10). The farms range over an altitude of 1,300 to 1,600 metres, and benefit from an average annual temperature of between 15 and 26°C. This lot comes from a farm matching these criteria, and it's at around 1,550 m.a.s.l. These traditional farms use no chemicals or pesticides and are certified organic, although we do not hold an organic certification.
The main harvest runs from May to September, peaking in June and July. The cherries are hand-picked only when fully ripe, and they're then delivered to the central mill, called Buena Vista, where they are fully washed. The cherries are then dried, mechanically this time because of the wet weather, over a 9 day period.
In the cup expect sunshine, yes sunshine yellow, think apricots, think oranges (yes I know oranges are not yellow), think peaches, think yellow. A cinder toffee sweetness that covers the mouth with a huge mouthfeel and delicious and long lasting aftertaste.
- Country: Bolivia
- Region: Caranavi
- Town: Copacabana
- Farm: Vincent Paye
- Altitude: 1,550 m.a.s.l.
- Owner: Vincent Paye
- Varietal: Caturra
- Processing: Full-washed and mechanically dried