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One of the most difficult countries to produce coffee in, Bolivian washed offerings can be very barista-friendly on the single origin espresso side. The principal difficulty for producers is dealing with the extreme altitude and logistical issues of the growing region, principally Caranavi. This coffee is wonderful, a light-medium roast offering the traditional heavy chocolate/raisin/sweet notes are embraced and there are hints of the black cherry tones found in similarly-roasted Kenya peaberry.
Reprinting the extensive notes on topography from Coffee shrub, the importer who works with the Rodriguez family to bring this fine microlot to the US.
Cherry transportation to the mill is unique. Beginning in early evening a lineup of taxis trails down the road leading up to Buenavista. It looks like the line waiting to pick up passengers at the airport. But instead of acquiring fares these taxis are delivering cherry to mill from farmers in a handful of different mountain towns above the mill and across Caranavi. Pedro and Pablo have hired these cars to bring them their coffee instead of sending their own trucks. Its genius in a way. Uchumachi is north of Caranavi near Coroico, an infamous hideout for Che Guevarra on this route north to Venezuela. Most of the production in the area is newer growth Caturra and above 1,800 masl.
After arriving the coffee cherry is weighed, floated for density and depulped with a Penagos depulper. The coffees beans are fermented overnight for rarely more than 18 hours as Caranvi is at low and relatively humid which speeds up the process. After washing the beans are typically dried on raised beds although patios are also used.
Buenavista is a great operation. They're quite adept at keeping lots separate during the season and have a great quality control team in place.
