Have you tried our El Fuerte Bolivia yet? Griffin walks us through on how to brew this direct trade coffee with a Hario V60 SWITCH!
This coffee was acquired through direct trade with Agricafe, a family run and operated company in Bolivia. With direct trade, we can be sure that the farmers are being treated fairly and properly compensated for their work. Also, because we are in direct contact with the farmers, we can get more information about the cultivating and harvesting of the coffee. We are incredibly excited to be able to bring the coffee directly from the farm to you.
The El Fuerte farm covers 45 hectares of land in the Samaipata region in the City of Santa Cruz, Bolivia. The name “El Fuerte” is a reference to the ancient, ceremonial site of El Fuerte de Samaipata which is a popular tourist destination in the area.
Historically there has been very little coffee production in the region until the Rodriguez family (Founders of Agricafe) decided to begin planting a specialty farm in the area. After a few years, they found that the altitude, temperature and soil were well suited to growing high-quality coffee.
The altitude helps maintain a consistent temperature during the day but causes a drastic drop in temperature during the nights. This slows down the ripening of fruit and concentrates the sugars. The farm mostly grows rare varieties of coffee such as Geisha, Java, and Red Caturra.
This lot from El Fuerte is a deep red coloured Caturra variety that underwent a Coco Natural Process. Because of environmental factors, such as weather and humidity, natural coffees are rarely found in Bolivia and good ones are even rarer. This pushed Bolivian farmers to develop their own style of naturally processing coffees in order to increase sweetness and complexity. This process is called “Coco Natural.”
The process begins by taking whole coffee cherries and placing them on raised beds for 3-4 days with consistent agitation. After the raised beds the cherries are transferred into stationary dryers which blow warm air through the cherries for a slow and very consistent dry. This produces an incredibly delicious and unique coffee that we are excited to share with you.
TASTING NOTES:
- Strawberry
- Kiwi
- Cinnamon
RECIPE:
15G coffee
1 pour - 240g, lots of agitation
Let sit for 2 minutes, swirl and let it pour through.
That's it!
MATERIALS USED:
Hario V60 SWITCH
Kalita Wave Glass Server: timbertraincof...
Acaia Pearl Digital Scale
Bonavita Gooseneck Kettle: timbertraincof...
Bolivia El Fuerte Coco Natural:
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