Caturra Rosario • Espresso • Strawberry, Apple & Milk Chocolate

With a standard 9 bar espresso machines, don’t go crazy. This is an easily dialed in bean: 18-20 grams in, 36-40 grams out in 24-28 seconds. Set your brewing temperature at around 91-92 °C (slightly higher if your machine has a more drastic fall in temperature while pulling shots).

Living in a town with harder water? Make sure to filter it down to under 80 ppm for best results when brewing coffee.

Variety: Yellow, Red & Orange Caturra
Process: Natural
Producer: Finca Isabel
Microlot: Rosario
Elevation: 1700 masl
Location: Loayza, Caranavi Province, Bolivia

Net weight: 250 grams or 1 Kg
Roasted for: Espresso

The relationship we have with their Rosario microlot is a special one, as it is from here that we first sourced a coffee from Finca Isabel back in 2019, which was an incredible vibrant Geisha Anaerobic Natural. Since then, every year we are buying batches from all 3 varieties that are grown on this lot: iapar, caturra and geisha. The outstanding complexity of this bean also gained them 4th place at the national auction of 2020, a result only beaten by their Geishas, regularly achieving top spots in auctions. The particularity of the caturra plants growing on this lot is the fact that they mostly produce yellow cherries, some red ones and some few bushes even produce orange colored caturra cherries. This specific 40 Kg batch has been processed with a natural method, drying the whole cherries in the sun, and giving the resulting coffee its heavier, unctuous body that pairs very well with its characteristic notes.

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 40Kg batch of specialty grade coffee, Fernando and Gabriela received 15,42 USD/Kg.