Bolivia Caranavi Organic
Cupping Notes:
This is a washed process coffee, and it’s similar to a Costa Rica or Honduras. You get some floral notes, apricots, and nutty flavors. If it’s roasted closer to a dark, you get more of a cocoa and cashew taste, but don't take it too dark or it starts picking up a charcoal aftertaste. A Guatemala roasting profile seems to work pretty well. It's also excellent as espresso at this dark roast level. Ask for an espresso grind if you don’t have a grinder at home.
General notes: This is a certified organic Bolivian. On the map, you'll find Bolivia landlocked between Peru and Brazil. This can make it hard to export as passage to the port requires the cooperation of a competing country. Bolivian farmers also have a reputation for being "hard to work with." So a good Bolivia doesn't come on the market all that often.
Recommended Roast: Medium to Dark-ish. :)
Good for: French Press, Espresso, Auto-Drip, Full Immersion
Cupping Notes:
This is a washed process coffee, and it’s similar to a Costa Rica or Honduras. You get some floral notes, apricots, and nutty flavors. If it’s roasted closer to a dark, you get more of a cocoa and cashew taste, but don't take it too dark or it starts picking up a charcoal aftertaste. A Guatemala roasting profile seems to work pretty well. It's also excellent as espresso at this dark roast level. Ask for an espresso grind if you don’t have a grinder at home.
General notes: This is a certified organic Bolivian. On the map, you'll find Bolivia landlocked between Peru and Brazil. This can make it hard to export as passage to the port requires the cooperation of a competing country. Bolivian farmers also have a reputation for being "hard to work with." So a good Bolivia doesn't come on the market all that often.
Recommended Roast: Medium to Dark-ish. :)
Good for: French Press, Espresso, Auto-Drip, Full Immersion
Cupping Notes:
This is a washed process coffee, and it’s similar to a Costa Rica or Honduras. You get some floral notes, apricots, and nutty flavors. If it’s roasted closer to a dark, you get more of a cocoa and cashew taste, but don't take it too dark or it starts picking up a charcoal aftertaste. A Guatemala roasting profile seems to work pretty well. It's also excellent as espresso at this dark roast level. Ask for an espresso grind if you don’t have a grinder at home.
General notes: This is a certified organic Bolivian. On the map, you'll find Bolivia landlocked between Peru and Brazil. This can make it hard to export as passage to the port requires the cooperation of a competing country. Bolivian farmers also have a reputation for being "hard to work with." So a good Bolivia doesn't come on the market all that often.
Recommended Roast: Medium to Dark-ish. :)
Good for: French Press, Espresso, Auto-Drip, Full Immersion