100% Arabica Single Origin; variety Red Catuai, cultivated in Oruro Region, Sabaya District, at 1.400 m in elevation and processed with anaerobic method.
Produced by Antonio Bohorquez Fernadez, is an anaerobic coffee: Anaerobic fermentation is a processing method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank. The anaerobic fermentation has many levels and can take up to 120 hours, sometimes even 240 hours.
The result is a very expressive flavour profile that oftentimes has notes of cinnamon, bubble gum or poached pear.
SPECIES: Arabica
PRODUCTION AREA: Oruro, Sabaya
VARIETY: Red Catuai
METHOD: Anaerobic
ALTITUDE: 1.400 m.
AROMA: Caramel, orange
TASTE: Sweet, custard
BODY: Round, creamy
ACIDITY: Enveloping, lactic
AFTERTASTE: Honey
SCA SCORE: 86,25
Notes: Bolivia’s past is interesting, although it’s a commercially viable coffee exporting country, its production has always been small. But in the 2000s, the Bolivian government launched a program to showcase the ability to produce high-quality coffee and offer farmers an alternative to coca production that was prevalent. Coffee production and quality then increased significantly in the following years. The conditions are exceptional for growing coffee, but also challenging, and this produces a very rich agriculture built on a long history of farming on a very difficult land.
