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Bolivia Alasitas 1 kg

Juicy and exotic coffee from the Single Origin Filter range - Farm. This caturra variety from the Alasitas farm was processed with a special method called Coco Natural. This well controlled way of drying is reflected in the wild and intense notes of strawberry jam, cacao nibs and red wine.

Bolivia Alasitas 1 kg

1000 g Available
Your price (Incl. VAT)
1 374 Kč
Details
Panama
Country Bolivia
Farm Alasitas
Varietal Arabica Caturra
Processing Coco Natural
Crop September 2023
Partnership 6 years
Coffee type Wholebean
Flavour Juicy & Exotic

Bolivia Alasitas

Juicy and Exotic Single Origin Filter Coffee from the Alasitas farm in Bolivia. This caturra variety is uniquely processed using the Coco Natural method, resulting in wild and intense flavors. Selected by Kamila and Lukas during their recent visit to the Rodriguez family's farm.

Farm Coffee Family
The Farm coffee family creates the heart of our offer. Seasonal selection of lots grown by responsible farmers with whom doubleshot maintains strong long-term relationships. Uncompromising respect for the nature, people, and beans reflected in the resulting taste.

Rodriguez family - pioneers of specialty coffee in Bolivia

This coffee comes from the Las Alasitas farm situated at the altitude of 1600 masl. The farm is run by the Rodriuez family. Their company Agricafe is trying to bring specialty coffee back to the country. They support a lot of farms around in order to replace coca farming. The Alasitas farm (which means "buy me" in the aboriginal language) is quite young. The family bought 20 ha of land in 2014 in Caranavi region. Where they built a processing station and this modern farm. They grow varieties of caturra, java and geisha.

How does this coffee taste like?

Juicy & Exotic

Kamila and Lukas, who selected this lot during their visit last Fall, described the cup as being jammy and juicy with notes of strawberry jam, cocoa nibs and red wine.

Caturra Coco Natural

This caturra variety was processed with a special drying process called Coco Natural. The whole cherries are first put on African beds and dried in the direct sun for 5 days. After that they are placed in huge open containers and dried at 40C for 20 days. These containers are a very unique thing. The heat comes from large gas burners and cherries get rolled over regularly for achieving an even drying. The final flavour profile is then determined by the amount of cherries placed in the container and the frequency of rolling them over. We could see this method already in Brasil. That is no surprise as the Rodriguez family works very closely with Mr Flavio Borem, one of the most well known coffee processing specialist.

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