Bolivia Caranavi Peaberry Washed

Bolivia Caranavi Peaberry Washed

Bolivia Caranavi Peaberry Washed coffee is a single origin specialty grade coffee beans from the Sol de la Mañana program, Caranavi region in Bolivia. This coffee is washed processed and roasted at a light medium level. Rich body and citrus-like acidity. Sugar cane, lychee, red cherry flavor with toffee, peach aroma.

This very special peaberry micro-lot comes from producers of the Sol de la Mañana program. These small producers are some of the best producers in Bolivia. They are based in the Caranavi region and have been hand-selected to participate in the program based on their commitment to quality. Peaberry coffee results from a fundamental genetic mutation where there are not two seeds within the husk, but just one. Therefore, the resulting coffee “bean” has no flat sides. These round, small and dense beans present beautiful intense flavours on the cupping table and resulted in one of our favourite coffees from Bolivia.

The Sol de la Manaña program is aimed at sharing knowledge and technical assistance with local producers to create better quality coffees in higher quantities and in doing so help them obtain sustained long term profitability. The program was established by Agricafe – and was the brainchild of its founder, Pedro Rodriguez and his family. The ultimate aim of the program is to try to ensure that coffee production continues to exist in Bolivia and ensure that it can continue to be a sustainable crop for producers in the region for many years to come.
The Sol de la Mañana program came about in 2012 after a group of local small producers approached Pedro Rodriguez and asked for help. They were desperate, facing incredibly low and decreasing yields, and barely making ends meet. After months of planning, the Sol de la Mañana program was born. The goal was simple: to help these small producers improve both the quality and even more critically, yield of their farms. Most of the small farms in the area produced around 2.5 bags per hectare of coffee. Given that most small producers owned 3 -5 hectares of coffee, this meant that they were surviving on the income of as little as 10 bags of coffee per year. To make coffee a sustainable crop for these producers, it was identified that they would need to yield 30 – 35 bags of coffee per hectare. The Sol de la Manana program was set up to try to address this issue, and also help to improve quality to ensure high prices could be paid for their production.
The Rodriguez family set up a curriculum that was designed to tackle this problem head-on, focusing on giving producers the skills and training they need to increase the quantity and improve the quality of their output. They developed a curriculum focusing on one aspect of farming at a time, and covering things such as how to build a nursery, how and when to use fertilizer, how to prune, and how to selectively pick coffee. They also hosted workshops with leading agronomists throughout the year. The results of this program have been amazing – the quality has been greatly improved, and yield has drastically improved to 30 bags/hectare.

In addition, the producers have become more confident and proactive and engaged as a community and are sharing their learnings and experiences with each other and their wider communities. Currently, there are 60 producers enrolled in the program and the aim is to have 100, representing roughly 200 hectares of pristine coffee farms. From there, the hope is that there will be a network effect as knowledge is shared between neighbours and their extended communities.

This very special lot was handpicked and processed on the same day at the Rodriguez family’s Buena Vista Mill. It was pulped and then fermented without water and then cleaned and dried in a stationary dryer (for around 55 hours with temperatures no higher than 40˚C). When the coffee reached 16 % humidity it rested for 5 hours in a silo, and then carefully dried until it reached 11.5% humidity.

Once the coffee was dry, it was transported to La Paz where it was rested, and then milled at Agricafe's dry mill, La Luna. At this state-of-the-art mill, the coffee is meticulously hulled and sorted using machinery and also a team of sorters who carefully sort the coffee by hand under UV and natural light.

Coffee History in Bolivia
Bolivia is located in the western heart of South America and covers an area of 1,098,581 square kilometers – roughly three times the size of Montana. Two ranges of the Andes Mountains stretch across western Bolivia and shape the country’s three major geographic regions: the mountainous highlands and Altiplano in the west, the semitropical Yungas and temperate valleys of the eastern mountain slopes, and the tropical lowlands that span across the northern and eastern regions, known as the Oriente.

Bolivia has all the ingredients to be a high-quality coffee producer, such as altitude, fertile soil, and a consistent rainy season. Coffee production in Bolivia is concentrated in the rural areas of the Yungas, where approximately 95% cultivation occurs. Other growing regions include Santa Cruz, Beni, Cochabamba, Tarija, and Pando. While commercial farms and haciendas exist, governmental land reforms have expropriated most of the large landholdings and redistributed them back to rural farming families. These small plots range from 1-8 hectares and produce between 85-95% of Bolivia’s coffee, most of which is the Arabica variety and grown organically.
Bolivia has tropical weather condition and all other ingredients to produce great coffee beans. The coffee bean plants are of two varieties; Typica and caturra. Whereas, Due to the higher altitude, coffee bean takes longer to ripen and develop which gives beans a burst of flavors.
Try this amazing coffee now!