Bolivia Oro Verde

Description

Coffee Story This coffee is grown in the specialty coffee region of Caranavi, near Copacabana. It blends two traditional coffee varieties, Caturra and Cataui, from Siverio Nina, part of Agricafé's Sol de la Mañana program in Bolivia. This program aims to educate and train local producers, providing them with the tools and knowledge necessary to grow coffee beans and manage their operations. Producers spend seven years in the coffee school, where they are trained in all aspects of coffee production, from planting seeds to harvesting, pesticide prevention, and financial management of the farm. During the harvest, pickers carefully select the ripe cherries early in the morning. The cherries are then delivered to the Beneficio de Caranavi, undergoing anaerobic washing. After washing, the cherries are transported to La Luna, the highest dry mill in the world, located 3,600 meters above sea level. At La Luna, the beans undergo controlled anaerobic fermentation, which removes oxygen and enriches the aromas. After 48 hours of fermentation, the coffees are washed and dried in mechanical dryers until they reach a humidity of 11%. Silverio Nina is a second-generation producer in Agricafé's Sol de la Mañana program. He currently cultivates the Caturra, Catuaí, and Java varieties. This batch is a blend of Caturra and Catuaí cherries. Silverio delivers the harvested cherries every evening from his farm. He gets up very early, prepares breakfast for his pickers, and they harvest at the field. At 4 p.m., they collect and select the cherries. At 8 p.m., Silverio delivers the cherries to the beneficio. Processing Once received at the Caranavi mill, the cherries are pulped and placed in a stainless steel vat. This equipment allows fermentations to be carried out with a very high degree of control. The air inlet was blocked, and the seeds fermented with the mucilage for two days. After 24 hours, the grains are washed and passed through mechanical dryers until the humidity level reaches 11%. The coffee is bagged and preserved with the parchment in the highest dry mill in the world, La Luna, at 3600 meters above sea level.