Bolivia: Apolo, La Paz Department, Organic

$148
Frais de livraison calculés lors du paiement.
Coffee roast

Description

Product Description: Discover the unique flavors of Bolivia's Apolo region, where coffee cultivation meets ecological preservation. This coffee is a result of a collaboration between the Wildlife Conservation Society and Cafe Kreyol, working with five indigenous communities to produce exceptional coffee while promoting sustainable income.

Key Features: This Bolivian coffee boasts a remarkable orange acidity, a chocolatey flavor, and a sweet aroma. It's versatile enough for drip, cold brew, or as a single-origin espresso, making it a favorite among coffee enthusiasts.

Benefits: Enjoy a balanced cup with a heavy body and mild orange acidity. The coffee's versatility allows it to be enjoyed in various brewing methods, providing a delightful experience for every coffee lover.

Cupping Notes: Experience transparent citrus and tangerine acidity with remarkable clarity, complexity, and creaminess. This coffee offers a delightful sensory journey with each sip.

Flavor Profiles: The citrus shines through, complemented by a smooth chocolate finish and a hint of raisins. The body and mouthfeel are impressive, providing a rich and satisfying experience.

Specifications:

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

Specifications:

Payment & Security

  • American Express
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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.

  • 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.

Roast Levels
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