Bolivia: Caranavi FTO, La Paz Department, Organic
Bolivia: Caranavi FTO, La Paz Department, Organic - Light está agotado y se enviará tan pronto como vuelva a estar disponible.
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Descripción
Descripción
The Caranavi is a specialty Bolivian coffee grown by a small group of native coffee farmers known as colonials, on land that is at high elevations rising to 8,500 feet above sea level. These coffee beans are cultivated in the tropical growing regions of Bolivia below a magnificent forest, coming from 41 small farms averaging about three acres each. This cooperative is comprised of all indigenous people, native to the land on the edge of the Andes mountains and bordering the rain forest and jungle of the Amazon. The land next to their farms is government-protected, and the indigenous groups have decided to treat their land as if it were protected as well. Most of which have already been certified Smithsonian Bird Friendly, and all of which have been certified Organic.
Benefits:
- Sustainable Practices: Produced by indigenous farmers using environmentally friendly methods, contributing to the conservation of local ecosystems.
- Unique Flavor Profile: Offers a well-rounded, sweet caramel and milk chocolate flavor with a heavy body and mild orange acidity.
- Versatile Brewing: Suitable for drip, cold brew, or single-origin espresso, making it a versatile choice for coffee enthusiasts.
Cupping Notes:
- Super sweet caramel
- Milk chocolate
- Rounded but heavy body
- Mild orange acidity
Flavor Profile:
- Expect a smooth, rich taste with a delightful balance of sweetness and acidity. The flavors of caramel and chocolate are prominent, with subtle hints of citrus that dance on your palate
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
