Bolivia Uchumachi - *New!
Regular price $25.00
We're excited to share our first coffee from Bolivia - brief history included below.
Overall Notes: Green grapes/apples, molasses, pecan, nectarine finish, sweet+juicy body, mild acidity
Roast level: Medium roast
Recommended rest time: 2 weeks
Brew Methods: Balance of both chocolatey and fruity notes on espresso as well as filter brew methods (e.g. V60, Origami, Hario Switch, Aeropress, Delter, French Press, etc.)
| Origin Name: | Bolivia – Uchumachi |
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Farm Owner: |
Three smallholder farms - Eduardo Tola, Andres Uluri, Gonzalo Mamani |
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Varietal: |
Caturra, Catuaí, Typica |
| Processing: | Fully Washed |
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Altitude: |
1,300 - 1,500 masl |
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Town / City: |
Uchumachi, Caranavi |
| Region: | La Paz |
Please select (ground coffee) when choosing your intended coffee bean purchase if you would like us to grind it for you. Please also leave us a comment in your check out cart to let us know the brew method and grind size you need it in.
Coffee is a seasonal product and we strive to provide you the best from what each region can provide and the taste profile may vary from time to time. Please note that the customer reviews may be referenced to past crops.
About the region:
Coffee was first introduced into Bolivia in the late 18th and early 19th century by Spanish colonists - primarily in the Yungas region, a rich and fertile area of the country. They were planted by the indigenous peoples in high altitudes under the direction of the French, but volumes were small. It was not until the mid-1900s that the country began to properly grow and produce coffee. Bolivia did not gain independence until 1825, but due to political instability, it was challenging to maintain coffee production for the following century.
Agriculture reforms took place in the 20th century, allowing the newly freed indigenous peoples in Caranavi (within Yungas) to own land. Today, this is the largest growing region in Bolivia, and groups and cooperatives were created: the ANPROCA (National Coffee Producers Association) was initiated in 1976 and FECAFEB (Federation of Coffee Exporters of Bolivia) in 1991.
Between 85 – 95% of the coffee grown in Bolivia is produced by smallholder farmers on farms ranging in size between 1 and 8 hectares.
About the producer / process:
This specific lot comes from three producers in Uchumachi, one of Bolivia’s oldest coffee-growing regions. Production grew with infrastructural upgrades and various initiatives, and gained valuable experience between 1990 and 2000 through connection with the international markets and the Cup of Excellence (COE) program.
The coffee is carefully handpicked, and the cherries are floated in water to remove any floaters. The cherries remain here for 6 – 8 hours before undergoing a second sorting occurring by hand. Next, the coffee is pulped via machine, and enters a fermentation tank, where it ferments for 12 – 24 hours. 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, and then transferred to raised beds covered with a tunnel-like structure made of agrofilm, 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.
The exporting partner, Atoq, is collaborating with the World Conservation Society (WCS) to implement a sustainable coffee cultivation model that focuses on preserving the natural state of the forest and its habitat, using coffee as a tool to achieve this balance. As this approach has already been successfully applied in Cochabamba, a region in northern Bolivia, They may consider expanding it to other regions, such as Uchumachi.