CARANAVI

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Clean
  30

Every Wednesday and Saturday, producers from surrounding communities gather in town to sell their coffee at approximately 50% moisture content, a state locally known as Mote - a Quechua term referring to boiled corn, a common local staple. Producers choose to sell coffee at this stage for several reasons: some work with very small volumes, others lack the facilities to dry coffee themselves, and for many it provides early financing to cover harvest and processing costs. The coffee is collected by a local association in Caranavi and must be sold the same day. For efficiency, individual producer lots are blended, simplifying transport and facilitating sale. The flavour profile of this coffee is nutty, but bright, with a tangy cherry and sweet red apple, rounded off by a pleasant hazelnut hint. Taste: Hazelnut, Red apple, Cherry VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Country: Bolivia Region: La Paz Altitude: 1400 - 1600 masl Producers: VSmallholders