Region: Villa Rosario, Caranavi Altitude: 1,500–1,670 metres above sea level Varietal:Caturra Process:Washed Producer: Pedro Flores Farm Name: Finca El Mirador
Pedro Flores is our second Bolivian offering this season, featuring honey sweetness with notes of hazelnut, figs and red grape. This is a balanced coffee that offers great clarity and a lingering finish.
As an espresso, expect sweetness with hazelnut, caramel and dried fruit notes.
Recommended for espresso, pour-over, stove-top, Aeropress and French Press.
This coffee was produced by Pedro Flores in the settlement of Villa Rosario, located 180km from La Paz, in the heart of the Caranavi province.
Pedro’s farm, El Mirador, is 10 hectares in size and is located 1,500–1,670m above sea level. On the farm there are heirloom Caturra, Catuaí, and Typica varieties, and the harvest runs from June to October, with the peak harvest in June and July.
Pedro inherited his family’s farm when he was just 14 years old, and at 18, he started growing coffee, alongside tomatoes and citrus fruit, on the farm. Like many families in Villa Rosario, Pedro initially relied on selling his coffee at the local market, which meant low prices and volatility.
But over the last decade, Pedro has focused on producing specialty coffee as part of Agricafe's Sol de la Mañana program. From less than 6 bags per hectare, his farm is now achieving yields of 30 bags per hectare with a focus on long term, sustainable, and ultimately profitable farming practices. This helps producers support their families and communities, highlighting the importance of specialty coffee premiums.
This particular lot from Pedro Flores was carefully hand-picked and processed on the same day at the Buena Vista washing station. Evenings at the mill are always bustling as arrivals of fresh coffee cherries begin in the late afternoon after the day’s picking, and continue deep into the night.
In an arrangement somewhat unique to this mill, many farmers use taxis to deliver cherries, and by 7pm a long line of taxis forms along the road leading to the mill.
After being inspected and weighed, the coffee is carefully sorted by weight using water, and floaters removed. The cherries are then de-pulped and 'dry-fermented' in tanks without water for around 48 hours.
After fermentation, the coffee is washed with fresh, clean water and placed inside one of Buena Vista's stationary box dryers for a total of 3 days. These boxes are a series of steel containers which use a gentle flow of warm air from below the coffee bed to dry the parchment slowly and evenly. Coffee is stirred manually every two hours to further ensure it dried at a uniform rate.
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