Bolivia Huellas de Jaguar Gesha

Juicy Clementine Citrus and Peach Lead to Notes of Jasmine and Earl Grey Tea When I met Juan Jose “Juanjo” Machicado at his home in 2015, he and his wife Lidia were living in a remote mountain village. There was no electricity. There were, however, jaguars roaming the surrounding jungle. They dreamed of what a future in coffee could provide. Today, they are a beacon to their community, proudly showing what is possible. They harvested this initial plot of Gesha variety, perched at the very top of their expanding farm. Juanjo named the plot Huellas de Jaguar after the prints left by the majestic beasts who share their land. I took this photo after we drove up the dizzying heights of Huellas de Jaguar. His pride is visible. The farm stands as a pinnacle of his achievements. His classic farmtop photo pose is the proof in the pudding, he loves that pose! Producers Juan Jose Machicado Places Kantutani, Caranavi, Bolivia Varieties Gesha Terroir 22 acres running up sheltered couloir slope up to 1600m with Clay Loam soil facing East Process Coffee is depulped and sorted before fermentation in covered tanks. Juan Jose adjusts fermentation time according to lot size and temperature ranging from 12 to 24 hours but the Gesha moves slower. After washing and further sorting the parchment coffee is sun dried on raised beds between 8 and 14 days depending on weather.