Bolivia Yulissa Chambi Red Catuai Anaerobic

Region: La Paz, Bolivia 

Producer: Yulissa Chambi 

 

Varietal: Red Catuai

Process: Anaerobic, held in sealed bags with water for 70hrs, then transferred to washing basins with fresh water for 20hrs in the open air. Dried on raised beds with shade nets. 

Tasting notes: Strawberry, Lemongrass, Grapefruit 

Roaster Notes: 

BC3.5 Drum - On the initial test roast of this coffee, I went hot and fast. While it stood up to it without scorching/getting roasty, it didn't quite have the nuance and complexity I knew was in there from the sample roast. Using medium charge energy to stretch dry, going slightly easier through middle, and carrying a lot of energy into first crack, the end result is a juicy, fruit forward cup with strawherry, grapefruit and some subtle lemongrass tones to round it out. 

Source: Royal Coffee Importers