Bolivia: Apolo, La Paz Department
Bolivia: Apolo, La Paz Department - Light está agotado y se enviará tan pronto como vuelva a estar disponible.
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Descripción
Descripción
The Bolivia Organic Apolo coffee comes from the indigenous region of Apolo in Northern Bolivia, a place that had never commercially grown or exported coffee until recent collaborations with the Wildlife Conservation Society and Cafe Kreyol. This initiative aims to create a model of ecological preservation and sustainable economic income, partnering with five indigenous communities who speak a form of Quechua predating the Incas. The coffee from this region is quickly gaining recognition as one of Bolivia's top offerings.
Origin Story: In the heart of the La Paz Department, Apolo has transformed its agricultural landscape with the introduction of coffee cultivation, driven by a commitment to environmental preservation and community empowerment. This coffee reflects the rich cultural heritage and innovative spirit of the region.
Cupping Notes:
- Light Roast: Experience a bright and lively cup with pronounced citrus and tangerine acidity, remarkable clarity, and a sweet aroma.
- Medium Roast: Enjoy a balanced cup with smooth chocolate notes and a medium-full body, offering a satisfying and well-rounded experience.
- Dark Roast: Revel in the deep and bold flavors with a creamy body, where the chocolatey notes are enhanced, offering a rich and smooth finish.
Why Choose This Coffee:
- Sustainability: Produced through a model that supports ecological preservation and sustainable income for indigenous communities.
- Unique Flavor: A vibrant profile with citrus, chocolate, and creamy notes, offering complexity and richness.
- Versatile Use: Suitable for various brewing methods, delivering a smooth and satisfying cup.
Specifications
Specifications
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Espresso
Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.
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Single Use Pod
A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.
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Drip Coffee
This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.
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Pour Over
Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.
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French Press
A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.
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Cold Brew
Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.
Roast Levels
