Bolivia Coco Natural Gesha Filter - Single Origin.

This Gesha micro-lot comes from Las Alasitas farm, owned by the Rodriguez family. Cherries for this lot are delivered to Agricafe’s state of the art mill Buena Vista in the evening. After being inspected and weighed, the coffee cherry is carefully sorted by weight using water and disinfected. Coffee is then carefully washed and laid out to dry on patio for 48-72 hours, and then placed in one of Buena Vista’s ‘stationary box’ or coco dryers, until 11.5% humidity.

The ‘Coco Naturals’ are a process named after the ‘Coco dryers’ with which the Rodriguez family use for this segment of the process. The coffee enters these dryers post-drying for the first week on raised beds. These machines are square ventilated grain dryers, with the ability to mechanically dry the coffee in a continuous, consistent and controlled way. These boxes are series of steel containers that are typically used for drying cocoa pods. They use a gentle flow of warm air from below the coffee bed to dry the parchment slowly and evenly. This lot was dried across 35hours at an average temperature of 38-40 degrees, while being turned manually every 30 minutes.

Once optimally dry, the coffee is transported to La Paz where it is rested, and then milled at Agricafe’s dry mill, La Luna, which at 3800m above sea level, makes it one of the highest dry mills in the world. At this state-of-the-art mill, coffee is cleaned via colour sorters and also sorted by hand under UV and natural light.

PROCESS: COCO NATURAL

REGION: BOLINDA, LA PAZ, CARANAVI

ELEVATION: 1600-1650

VARIETAL: GESHA

CUP: BERRY, WHITE GRAPE, JASMINE, HAZELNUT

ROAST: FILTER