Please note that this coffee is warehoused in vacuum-packed 30-kilo boxes at the Annex in Oakland, CA, so wholesale orders of 66 lbs or more will be shipped via Fedex Ground or LTL (truck) from the Annex. LTL shipping quotes will be provided after order is placed online.
||Colonia Siete Estrellas (Seven Stars), Caranavi
|Farm / Coop
||1,400 msnm (4,600+ feet)
||10 Has. Three with coffee
||Caturra: 60%, Tipica (Criolla): 40%
||Grown using organic practices but not certified
Cupping Score 86.25. FLAVOR/AROMA: Fruity and very sweet, mandarin. ACIDITY: Clean, citric (kumquat). OTHER: Solid body. Complex and balanced full flavor. Very sweet, fruity aftertaste. Typical Bolivian profile in a high-end micro lot.
Arrived on April 2017. New Crop. Vacuum-packed at origin in three 10-kilo bags.
Eleuterio is an older, very experienced producer in Colonia Siete Estrellas. Invalsa has had a long-term partnership agreement with the Siete Estrellas producers for over ten years, but 2017 is the first year that we are offering a micro-lot from Eleuterio. We have bought his coffee every year since 2014. His coffee is produced under organic conditions (no chemical fertilizers or pesticides used) and is certified organic for 2017.
Eleuterio is married to Facunda Castro and they have a daughter, Cristina Cucho Castro. Her family name is underlined. It is a Latin American custom to include both your family name and your mother's maiden name as part of your legal name. They have been working in the El Manantial farm for over forty years (as long as they have owned it). It was inherited form their parents. Their families were always in the coffee business. He proudly tells that that he has always "worked alone with my wife"
Eleuterio is very happy and proud of being a "caficultor" (coffee grower), and because his coffee "sells at a high price because of is high quality". One of his traditions, learned form his parents and grandparents, is to enter the "cafetal" with different work clothes "to avoid contamination and please the ancestors." He likes to drink his coffee, which is roasted on a dirt-and-stone cook stove (fogoncito) and inside a clay pot (ollita de barro).
Asked if he had any traditions that were handed down trough the generations, he tells us that "before my uncles washed and fermented the coffee in brooks and dried on the ground (cachis), but now we grow and process specialty coffee using tiled washing channels, and dry them at full sun on raised beds, away for the ground and the bugs (bichos)" He lamented this year's low production because of climate change and diseases (rust,etc.).
Here at Invalsa, we are very happy and proud to bring Eleuterio's (and his wife Facunda's) coffee to market.