About the coffee
Flavour profile: A creamy and sweet coffee reminding of chocolate milk, notes of roasted hazelnuts and a hint of orange marmalade. A lingering sweet finish of prune juice.
Colour: Mild red
Producer: Teodocio Mamani
Location: Canton Uyunense, Caranavi, Bolivia
Varietal: Caturra & Catuai
Farm size: 2 hectares – 6000 plants + 1 hectar natural forest reserve
Altitude: 1560 – 1750 MASL
Processing: Fully washed – dry fermented for 16 hours, then washed. Dried on raised beds for about 12 days
Harvested: November 2018 - February 2019
Other crops: Oranges, tangerines and avocados
Roast style: Light to medium to enhance the fruity acidity and round chocolatey sweetness without adding any roast notes.
Teodocio lives within a small nature forest reserve on his farm, with his family. He is not only producing the coffee on his farm, but also processing it all himself. He keeps everything organic, with a big focus on quality, and sticking to his principles of coffee production. Going organic in Bolivia is quite risky, as leaf rust is very common, but Teodocio is determined to hold to his principles. This makes things a bit fragile, and Teodocio has been hit with fungus before, but he got through it with just organic measures. His whole family helps out on the farm, with maintenance during most of the year, and helping with tending to the plants every day during the three harvest months as well.
We have been building a relationship with Teodocio for several years, visiting the farm, talking coffee, and playing football. He is very passionate and genuinely interested in how to produce and process the coffee himself, and how to do it the best way to get the taste profile he wants to achieve.
This is the first time we are buying this coffee, but probably won’t be the last, because we love working with producers like him.
About the farm
Teodocio Mamani and his family are harvesting their coffee using a method called Ayne, which is when the most mature cherries are picked each day. Usually the coffee cherries are being picked only a couple times a month during the harvest period. Using the Ayne method requires more labour of course, taking 8-10 people (in this case all family members) to carefully pick out only the most mature fruit. Picking in this way seems to give the coffee a great, very even taste profile. This also means that the family has more coffee they can sell to the specialty market, since the cherries are so evenly ripe.
Teodocio is processing the majority of his coffee on his own farm, as opposed to the rest of the farmers we are working with in Bolivia are processing their coffee at our exporters’ Agricafé, the Rodriguez family. Processing his coffee himself of course gives him more ownership of the final product being sent to us, as he is selling the coffee beans, not cherries.
After picking the cherry at the farm, Teodocio leaves the cherry to go through a dry fermentation process (aerobic) for 16 hours. Then he uses a depulper that removes the cherry and washes the coffee in channels. They coffee is dried in around twelve days, depending on local weather conditions, on raised beds.
This coffee is certified organic. Teodocio is very clear with his ideas of how he wants to produce his coffee. He is working fully organic at his farm, even with the threat of leaf rust in many places in Caranavi region. His farm got hit hard by leaf rust two years ago and he lost a lot of his crop, but he has pulled through, still meeting those challenges with fully organic principles.
In the area around the farm, most people are producing coca plants instead of coffee, as they get paid more for that than coffee. By paying more for the coffee we are buying, the producers can see the profit in coffee, instead of giving it up to grow other crops that leave the soil infertile.
Bolivia is one of the countries that always blows us away, with taste profiles, and how we see the impact we are making on the small scale producers we are buying from. Read more about Bolivia as a producing country in our blog post here.