Bolivia Uchumichu

The Flavour Profile

This coffee boasts flavors of apricot, red apple, tamarind, and brown sugar. It is a lightly roasted coffee perfect for brewing in a cafetière or filter. Experience its smooth taste during the late afternoon or as an after-dinner treat for a revitalizing boost.

The Little Details

This coffee comes from three producers in Uchumachi, Caravani town in La Paz Bolivia. This coffee is grown 1300 to 1500 meters above sea level and is fully washed and sun dried on raised beds. it's drawn from Caturra, Catuai and Typica varieties coffee beans.

About the Process

As soon the coffee is carefully handpicked, the cherries are floated in water to remove any floater. The cherries remain here for 6-8 hours before undergoing a second sorting occurring by hand. Next, the coffee is pulped via machine. Roughly90% of farms here use the JM Estrada pulping machine with a selector—small-scale models with a processing capacity of 300 to 450 kg per hour.Once the coffee is pulped, it enters a fermentation tank, where it ferments for 12–24 hours, depending on weather conditions. After fermentation, the coffee undergoes washing in the "canal de correteo", where all mucilage is cleaned away. The coffee is then dispersed on patios to dry in the open sun for a couple of days. Once this initial drying process is completed, the coffee is transferred to raised beds covered with a tunnel-like structure made of agro-film, to complete the drying process for an additional 2 –3 weeks. The coffee is then transferred to the El Alto dry mill, located roughly 8 hours away from the farms, to be hulled and prepared for export.