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Bolivia Yulissa Chambi Anaerobic Washed
Delicate Floral, Cherry, Chocolate Hazelnut Wafer
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COFFEES OF THE MONTH - DEC 2022
Variety: Red Catuai, Typica
Process: Anaerobic Washed; Dried on Raised Beds
Elevation: 1525 MASL
Producer: Yulissa Chambi
Region: San Lorenzo, Caranavi province,
La Paz Department
Origin: Bolivia
Coffee has been in Bolivia for hundreds of years, but now a new generation of coffee farmers dedicated to producing high-quality coffee are taking the stage in Bolivia. For the first time in the country’s history, green coffee production has funding and support from the federal government, fueling the search for knowledge among dedicated young coffee professionals.
Yulissa is just 21 years old and working on her university degree, but also comes with a family that has been growing coffee in the Yungas region of Bolivia for over 60 years. Yulissa carefully harvests the cherry, depulps, ferments the coffee in sealed tanks, washes, and dries the coffee on patios and raised beds. Since Bolivia is a landlocked coffee producing country, farmers need help getting their coffee to the international market.
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Costa Rica Café de Altura de San Ramón Natural
Raspberry, Cranberry, Red Grape, Red Currant, Milk Chocolate
Variety: Caturra, Catuai
Process: Natural
Elevation: 1300 MASL
Farm: 70 producers organized around Café de Altura de San Ramón
Region: Cañuela, Naranjo, Alajuela
Origin: Costa Rica
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Burundi Musumba Hill Bukeye Double Washed
Apricot, Orange, Candied Yam, Caramel, Umami
Variety: Bourbon
Process: Fully Washed, Dried
Elevation: 1800 - 1900 MASL
Farm: Smallholder Farms around Bukeye Washing Station
Producer: Long Miles Coffee Project
Region: Muramvya province
Origin: Burundi
Since its construction in 2013, Bukeye has been a locus of innovation in everything from drying bed construction to methods for helping farmers reduce defects through pest management on their farms.
The station was hand-built by local farmers with bricks made of clay from the surrounding valley, all of whom now deliver cherry for processing every year. Bukeye uses a borehole on property as a source of fresh water. The station currently has over 100 employees, most of whom, like the station’s builders, come from smallholder farming families in the surrounding hills.
Musumba Hill is a long distance from Bukeye station, making a difficult traverse for farmers - to travel over 8 kilometers of narrow foot paths and steep slopes to deliver only what they can physically carry that day.
Costa Ricans have a way of producing coffee with special intensity and a level of rhythmic precision. It begins and ends with Café de Altura de San Ramón, which owns and operates a state-of-the-art mill designed to receive cherries from small farms and consistently process this high quality, well-balanced regional coffee. Cherries are placed in a large tank with water to remove the less-dense and damaged beans that float. All of this is done with a recycling water system.
This coffee is our Top Pick of the season - beautifully festive, complex, with a full, round body and silky mouthfeel. Beside the big red fruits of Raspberry, Cranberry, Red Currant and Red Grape, we also find hits of Watermelon candy, and Milk Chocolate, giving this coffee a good weight and sweetness.