La Linda ( Filter Roasted )

COUNTRY: Bolivia DEPARTMENT: La Paz PROVINCE: Caranavi COLONIA: Bolinda ELEVATION: 1,482-1,550m above sea level VARIETY: Java PROCESSING: Honey (60hr Ferment) FARM OWNERS: Los Rodríguez Family For this lot, Buena Vista Manager and fermentation expert Adrián Silva prepared a solution (which the Rodríguez family call coffee ‘mosto’) with a carefully calculated level of the harvested bacteria or yeasts, and added it to the wet parchment as it was placed in sealed stainless steel tanks, catalysing a controlled fermentation. The team at Buena Vista made sure the lid remained shut for the full 60 hours this lot fermented for, to ensure no oxygen touched the cherries and that the punch-like, boozy aroma remained trapped inside. The mucilage-covered parchment was then washed with fresh, clean water and dried in one of Buena Vista’s ‘stationary box’ (or coco) dryers for two weeks. These boxes are series of steel containers that are typically used for drying peanuts. They use a gentle flow of warm air from below the coffee bed to dry the parchment slowly and evenly. Coffee was stirred manually at regular intervals to further ensure it dried at a uniform rate. The mostly dried parchment was finished off using a ‘guardiola,’ a horizontal, rotating drum that gets rid of moisture by creating a warm, consistent flow of air around the coffee, until it reached 11.5% humidity. Once the coffee was dry, it was transported to La Paz where it was rested before being milled at Agricafe’s dry mill, La Luna. At this state-of-the-art mill, the coffee was first hulled and sorted using machinery, and then by a team of workers who meticulously sorted the coffee again (this time by hand) under UV and natural light. RECOMMENDED Suitable for Filter brewing methods and French press. **NOTE FOR DELIVERY** An order placing BEFORE 2 PM will arrange on next day delivery. An order AFTER 2 PM will deliver on the next following days.