Bourbon Anaerobic Natural • Filter • Blueberries, Raspberry Jam, Lychee

We recommend a slight twist of our conical dripper recipe for this coffee: brew with 93°C water temperature, and a 4 pour structure instead of the 5 pour structure.

1) use 13 grams of medium ground coffee over 200 grams of water.

2) bloom with 50 grams,

3) second pour of 70 grams at 0:30

4) third and fourth pour of 40 grams at 1:00 and 1:30 respectively.

5) extraction should end around 2:20, enjoy!

Living in a municipality with harder tap water? Don’t underestimate the effect of water on the flavour of your coffee! Make sure to filter it down to under 80 ppm when brewing coffee. We recommend the BWT Magnesium Mineralised Water filters for best results.

Variety: Bourbon

Process: Anaerobic Natural

Producer: Finca Isabel

Microlots: Naranjal & Rosario

Elevation: 1800 masl

Location: Loayza, Caranavi Province, Bolivia

Net weight: 125 or 250 grams whole beans

Roasted for: Filter

At our request, Fernando and Gabriela processed this lot with an anaerobic process to enhance the beautiful berry like flavours of this variety. This means some extra work, especially for Fernando, but the results speak for themselves: it is our absolute favourite version of the Bourbon to date! After harvesting the cherries, they are put into big fermentation tanks right on the lot, taking advantage of the higher elevation and cooler temperatures to control the fermentation activity. After going through the right amount of time, Fernando needs to drive up to the Finca in the middle of the night to bring the beans down to their processing plant in Caranavi where they are dried to their final stage in the hotter and less humid climate. It is paramount that the transport from the finca to the drying area happens before sunrise as the rising temperatures would negatively affect the cherries at this very delicate stage and ruin the clean flavours in the cup.

This lot its part of our ongoing investigation with Finca Isabel of how far we can bring coffee lots, without recurring to more radical processing methods involving the addition of external elements such as cultivated yeasts, co-fermentation techniques and infusions. While these all have their place in the industry, there is a certain satisfaction in achieving what we achieve just by super focused precision and detail work along the supply chain at origin and our custom roast profiling. We hope you’ll enjoy this effort as much as we do!

We will always be fully transparent on how the coffee has been processed and be very clear on where the flavours in your cup are coming from.

Finca Isabel is located in the community of Loayza at an average elevation of 1750 masl, about one hour from Caranavi, Bolivia and is run by Fernando and Gabriela. Fernando comes from a local coffee producing family but studied agronomy at renowned Universities in Costa Rica and Honduras, after which he perfected his craft at Hacienda La Esmeralda in Panama where he met Gabriela, who is meticulously in charge of post harvest processing. The results are evident as they run their finca extremely quality focused and with some of the most innovative agroforestry techniques we have seen in Bolivia. The symbiosis between his coffee plants and its surroundings is eye opening and big birds can freely roam their microlots, even stealing some of the sweetest coffee cherries before harvest. This doesn’t bother them, as the biodiversity of the spot clearly helps the high quality of their coffees.

Sourcing directly at origin from small farmers, we are fully aware of the hard work that goes into the quality product we buy and the challenges their families face to earn their fragile livelihood. In this regard, coffee producing communities in Bolivia face additional challenges, due to the lack of infrastructure, financial support and difficult access to international freight routes. To fairly balance the relationship between roaster and producer we are price takers and as part of our long term commitment to a financially and environmentally sustainable coffee production in Bolivia, we factor these realities into the pricing.

For this 80 Kg batch of specialty grade coffee, Fernando and Gabriela received 22,03 USD/Kg.