DIABLADA 250g

€ 19,00

Origin

BOLIVIA

Date of roast

16.4.21

Degree of roast

LIGHT

Suggested for

Filter and Espresso

DIABLADA

Variety

CATURRA

Crop

September - October 2020

Altitude

1550 - 1650 masl

Scores

87.5

Tasting notes

White Grapes, Honey and Black Tea

Process

Coco Natural

Natural on African Beds.

If the weather doens't permit it the coffee is pre-dried on African Beds and then finished in the Dryer.

Notes

Pedro Rodriguez initiated his coffee adventure over 20 years ago.

He decided to leave his accountant suit behind and dedicate his life to growing coffee.

Over the years Pedro and his team has put a lot of time and energy to improve quality of coffee they produce. Despite all the challenging conditions Pedro’s hard work paid off.

Bolivia is a landlocked country that is a heart of the South American continent. Its unique and diverse topography and landscape is both stunning and breathtaking.

With high altitudes, fertile soils and a consistent rainy season it creates perfect conditions for growing Specialty Coffee.

Coffee production is concentrated in the rural areas of Yungas where over 90% of Bolivian coffee is cultivated. Other growing regions include Santa Cruz (Samaipata), Beni, Cochabamba, Tarija and Pando.

Although coffee production is considerably small comparing to other South American countries it doesn’t stop coffee producers to continually develop and work on their quality.

Despite the challenges like lack of infrastructure, humidity that adds additional challenge to post harvest quality control and no access to technology in rural areas, Bolivian coffee is making a name for itself in the world of specialty coffee.

This Natural Caturra is delivered to you from the Yungas in Caranavi.

La Linda farm is situated at 1550 masl and it is probably the most beautifuly situated los Rodriguez lot of all. The view is breathtaking and the soil and climatic conditions assure high quality cup.

All coffee is picked into plastic crates to assure minimal damage and fermentation of the coffee cherry.

Next, coffee is delivered to the wet mill where the coffee is dried directly on the African Beds for about 25-30 days or if the weather doesn’t permit, coffee is predried in beds and

finished off drying in stationary dryers where temperature is carefully controlled and doesn’t exceed 35°C.

This assures the maintenance of the highest possible quality.

ENJOY THIS INCREDIBLE FRUIT BOMB!