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products / Single origin coffee: 50 Specialty coffee & more

Bolivia Juan Boyan

Avelino Sacaca Lot #2

250 g

Grinding

Quantity

Price

14,75€

products / Single origin coffee: 50 Specialty coffee & more

Bolivia Juan Boyan

Avelino Sacaca Lot #2

250 g

  • Bolivia Juan Boyan Caffè Fusari
  • Bolivia Juan Boyan Caffè Fusari
  • Bolivia Juan Boyan Caffè Fusari
  • Bolivia Juan Boyan Caffè Fusari

Description and details

In the cup it has a faceted profile: aroma of acacia honey and citrus with a fresh and balsamic taste. The body, full and creamy, has a complex acidity of melon and lime. The aftertaste left by this single-origin is dry and fruity. Origin: Bolivia Botanical species: Arabica Variety: Typica, Catuai, Caturra Production area: La Paz, Taipiplaya Altitude: 1,300 masl Treatment process: Washed Classification: CRIVELLO 17/18 Roasting: · slow, to give each bean the right amount of time to develop and a perfect texture · light, to respect its quality and bring out all its individual nuances · dedicated to single-origin and · 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster Cooling: naturally air-cooled to ensure a pure product without interference

Bolivia Juan Boyan

This particular single-origin coffee comes from the Juan Boyan plantation, a real community of coffee producers in the province of Caranavi, county of La Paz, which is located at the point where the Andes turn into the eastern forests, where only Arabica type coffee is grown. Isolated by the mountainous terrain surrounding the tropical valleys of Yungas, for years the community was forced to use only the infamous "death road" as a means of communication with the rest of the world, only recently has the community begun to use an area route for transport and contact with the rest of the world. The method of processing this coffee, a blend of Typica, Catuai and Caturra characteristic of the area, is, as per the tradition and custom of the country, washing. The coffee fruit is stripped and dried in the sun on African beds; thanks to the high altitude and low temperatures, it gives a faceted and unique profile in the cup.