Bolivian Premium – FTO APROCAFE

Description

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.

Tasting Notes: A very nicely balanced cup of coffee. A little hint of acidity upfront providing some floral and soft fruit at the lighter roasts, balanced with a semi-sweet nutty chocolaty factor. Super light roasts risk a little grassy/herbal but it straightens out at a city+ (medium) and holds up as dark as you want to take it. The darker you go, the more body and edgy chocolate the cup will pick up, once you hit 2nd crack, expect some smoke and roasty tones to compliment the nutty/chocolaty factor.

Roasting Notes: Avoid super light roasts, shines from a city plus to full city roast but also tasty at the dark roast points. If shooting for a lighter roast point, good to drag the roast out a bit. Being a microlot it will roast a little two toned, just make sure the beans on the lighter spectrum get a little development past first crack.