Bolivia: Caranavi FTO, La Paz Department
Bolivia: Caranavi FTO, La Paz Department - Light est en rupture de stock et sera expédié dès qu’il sera de retour en stock.
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Description
Description
Our Bolivian Organic Caranavi coffee is a specialty offering from the La Paz Department, grown by a cooperative of indigenous farmers known as colonials. Nestled at elevations reaching 8,500 feet, these coffee beans are cultivated in the tropical regions of Bolivia, bordered by the Andes and the Amazon rainforest. The cooperative's commitment to environmental stewardship is reflected in their certification as Smithsonian Bird Friendly and Organic, ensuring a sustainable and high-quality product.
Origin Story: The Caranavi region, with its lush, protected landscapes, provides the perfect environment for coffee cultivation. The indigenous communities treat their land with the utmost respect, mirroring the government-protected lands nearby, which contributes to the unique and vibrant flavors of this coffee.
Cupping Notes:
- Light Roast: Experience a bright and lively cup with subtle hints of citrus and floral notes, enhanced by a delicate sweetness.
- Medium Roast: Enjoy a balanced cup with super sweet caramel and milk chocolate notes, offering a rounded yet heavy body with mild orange acidity.
- Dark Roast: Revel in the deep and bold flavors with a rich body, where the chocolatey notes are pronounced, offering a smooth and satisfying finish.
Why Choose This Coffee:
- Sustainability: Certified Organic and Smithsonian Bird Friendly, supporting ecological preservation and indigenous communities.
- Unique Flavor: A harmonious blend of caramel and chocolate with a hint of citrus, perfect for various roast levels.
- Versatile Use: Ideal for drip, cold brew, or as a single-origin espresso.
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
