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Bolivian Fair Trade Organic Medium Roast

from $14.95

Starts with a rich taste of walnut, then blossoms into a wide, sweet acidity that coats your tongue like black raspberries and lingers with a dark chocolate finish. When it's hot you get the earthy walnut tones, but as the cup cools down you get the sweet acidity in the body, not sharp and vibrant like a natural coffee, but mellow and really flavorful. A beautifully enjoyable cup of coffee that will leave you wanting a second cup.

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Starts with a rich taste of walnut, then blossoms into a wide, sweet acidity that coats your tongue like black raspberries and lingers with a dark chocolate finish. When it's hot you get the earthy walnut tones, but as the cup cools down you get the sweet acidity in the body, not sharp and vibrant like a natural coffee, but mellow and really flavorful. A beautifully enjoyable cup of coffee that will leave you wanting a second cup.

Starts with a rich taste of walnut, then blossoms into a wide, sweet acidity that coats your tongue like black raspberries and lingers with a dark chocolate finish. When it's hot you get the earthy walnut tones, but as the cup cools down you get the sweet acidity in the body, not sharp and vibrant like a natural coffee, but mellow and really flavorful. A beautifully enjoyable cup of coffee that will leave you wanting a second cup.

Region: Central North East, Caranavi Municipality, Bolivia

Altitude: 1200 meters (3937 feet) above sea level

Plant Species: Arabica

Varietal(s): Timor Hybrid

Mill: APROCAFE

Harvesting Process: Hand Picked

Milling Process: Fully Washed

Drying Process: Patio Drying

Harvest Month(s): April

Certifications: Fair Trade Organic

This coffee comes to us from a group of 35 small specialty coffee producers that are members of APROCAFE. Founded in 1999, APROCAFE has since been dedicated to ecological and Fair Trade certified coffee production. Since 2018, APROCAFE has been involved in a new agrotourism project. As part of this project, visitors can tour the farms of these specialty coffee producers and even take part in some of the agricultural work, such as harvesting, pulping, drying, etc. This project is exclusively designed and managed by the young coffee producers of APROCAFE. The specialty coffee producers hand pick their ripe cherries and deliver it to the APROCAFE association. Once received, the cherries go through a selection process before moving on to pulping. The cherries are machine pulped and then placed in wooden trays for 12-15 hours for fermentation. Post fermentation, they are washed and dried in the sun. Once dried, the coffee bean is placed in clean sacks and prepared for export.

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