Bolivia: Apolo, La Paz Department, Organic

$1⁴⁸

Frais de livraison calculés lors du paiement.

Coffee roast

Light

Variantes de produit

Whole or Ground?

Price Is Per Ounce

Payment & Security

Description

Apolo, an indigenous region of Northern Bolivia, had never commercially grown or exported coffee until they began collaborating with the Wildlife Conservation Society and Cafe Kreyol. This partnership created a model of ecological preservation and sustainable economic income. The coffee from this region, known for its defined orange acidity (when roasted light), chocolatey flavor, and sweet aroma, is quickly becoming one of the top coffees of Bolivia.

Benefits:

Ecological and Economic Impact: Supports sustainable farming practices and provides economic benefits to indigenous communities.
Unique Flavor Profile: Offers a distinct combination of citrus and chocolate flavors with a sweet aroma.
High Quality: Produced under strict quality controls, ensuring a premium coffee experience.

Cupping Notes:

Transparent citrus and tangerine acidity
Remarkable clarity, complexity, and creaminess

Flavor Profile:

Sweet aroma
Chocolatey flavor
Orange acidity

Specifications

Category: Organic
Country: Bolivia
Local Region: Apolo
Process: Washed
Variety: Typica, Castillo
Altitude (meters): 1,700 masl
Harvest: September - December
Organic: Yes

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.
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.
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.
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.
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.
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.