Bolivia La Paz - Kawa Specialty

OriginBolivia

Roast levelLight

ProcessWashed

Summary

Specialty coffee from Bolivia, grown in the Larecaja region of La Paz at 1350 m by smallholder producers of the APCERL association, whose farms sit in the valleys of Madidi National Park with shade-grown coffee. Varieties Catimor, Catuai and Caturra, washed processing with 12-18 hours fermentation. Sensory profile: chocolate sweetness, juicy apple and apricot, mild balanced acidity with a tea-like lightness. Available as filter or espresso roast.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 18 g
Coffee out: 36 g
Time: 27 s

Adjust grind to reach the given yield in the given time.

V60

Coffee in: 18 g
Water: 300 g
Time: 3:00
Temperature: 90°C

Grind: 24-27 clicks Comandante

Set up your grinder

1.Rinse the filter with hot water and discard the water from the server
2.Add the ground coffee
0:00Pour 60 g of water, start the timer, stir and wait 30 s
0:30Pour water every 30 s: 120 g, 180 g, 240 g, 300 g (30 s)
5.The brew should finish in about 3 minutes

Filter

Coffee in: 18 g
Water: 300 g
Temperature: 95°C

Grind: 23 clicks Comandante

Set up your grinder

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Region: La Paz
Producer: Asociación de Productores de Café Ecológico Regional Larecaja (APCERL)
Altitude: 1350 m.a.s.l
Variety: Catuai, Caturra, Catimor
Notes: Apricot, Chocolate, Apple

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The roaster

Java

Warsaw, Poland since 2001—JAVA Coffee Roasters is a specialty roaster that's been doing 100% Arabica for over two decades. They roast fresh, max ten days befor…

AI-assisted description, based on roaster & cupping data.

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