Julie Palli - Cattura, Washed - Bolivia (Espresso Roast)

$23.00
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After being inspected and weighed, the coffee cherry was carefully sorted by weight using water, and floaters were removed. Following this, the coffee was placed a conveyor belt and disinfected, in a similar process used for wine grapes. It was then pulped and fermented in a sealed stainless steel tank for 24 hours. The team at Buena Vista made sure the lid remained shut for the full period of fermentation, to ensure no oxygen touched the cherries and that the punch-like, boozy aroma remained trapped inside.

The wet parchment was then washed with fresh, clean water and carefully machine-dried hours using a ‘guardiola,’ a horizontal, rotating drum that gets rid of moisture by creating a warm, consistent flow of air around the coffee.

Once the coffee was dry, it was transported to La Paz where it was rested before being milled at Agricafe’s dry mill, La Luna. At this state-of-the-art mill, the coffee was first hulled and sorted using machinery, and then by a team of workers who meticulously sorted the coffee again (this time by hand) under UV and natural light.