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Bolivia Rosita
Bolivia Rosita
Roast Profile 1 - Light

High Grade, Single Farm Lot from Bolivia

Delicate and complex, for our Rare and Experimental Line

Bolivia's specialty coffee industry has faced unique challenges over the years, including underdeveloped infrastructure, difficult geography, and the collapse of several large, key cooperatives. This has made it nearly impossible to source transparent and quality coffee from the origin in the past. Recent structural investments have begun to change the tide for coffee farmers and have made it easier for us to bring in exceptional Bolivian coffees. We were very eager to try samples when our importing partner told us they were working in the country again.

They are working in the Caranavi region this year, in a community at the base of the snow-capped Illimani Mountain, the second-highest peak in the Bolivian Andes. Rivers and lagoons fed from the mountain snow provide clean water to the nearby towns. The mountain, whose name translates to "where the sun rises", is vital to the survival of the communities and their crops, including coffee. The region has an extreme climate that can fluctuate between freezing to tropical weather in hours, leading to a complexity unique to Bolivian coffees. Over the next few years, our importing partners hope to expand their work in this region and beyond to create lasting relationships in the region, leading to more opportunities for the indigenous smallholder producers who haven't had access to the specialty coffee market in the past. We are excited to be a part of this work and introduce two stellar Bolivian coffees to our menu this year. 

Finca Rosita is a 32-hectare farm in the Illimani community that produced this anaerobic natural lot. After harvest, the cherry was fermented in sealed tanks for 4-5 days. The sugar content was measured every few days with a Brix meter to determine the proper level of fermentation. Once the sugar content read 8 on the Brix meter, the cherries were transferred to raised beds to dry. The drying process can take anywhere from 20-25 days depending on the weather. 

On the cupping table, we taste fruity notes of lychee and watermelon complemented by pleasing florals akin to rose hips, magnolia, and peach blossom. We recommend single-cup brewing methods to highlight the complexity of this coffee. Dial into this exciting origin with us by starting with a 1:16.5 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle. 

Pink

Floral, elegant pink coffees present delicate and ephemeral flavors kindred to tea roses, hibiscus, and pomegranates.

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