||Caranavi -Taipiplaya. Colonia Amor de Dios
|Farm / Coop
||Finca Aliaga " El Paraiso del Cafe"
||4,960 - 5,120 feet above sea level
Red Catuai (50%), Yellow Catuai (50%)
||Grown using organic practices but not certified
||Score: 87.7 points. FLAVOR/AROMA: Complex aroma with vanilla, buisquits & florals. White & Milk chocolate. Sweet citrus cream. Floral & Strawberries on wet. Oats on dry. Peppery. Brown Sugar. ACIDITY: Complex Champagne-like acidity citric (mandarin, lemon, orange). OTHER: Lasting, creamy aftertaste. Transparent, Multi-faced, Round body. Excellent choice for single origin espresso, cold brew or Pourover (Chemex, V-60), etc.
Arrived June 2021. Bagged at origin in 60-kilo GrainPro® bags. An old favorite. Previously sold exclusively to a CA roaster. Now also available in 50 lb. bags to save on shipping costs.
Unfortunately, unless you buy 3+ FULL (132 lbs.) bags we are forced to pass a warehouse fee of $49 per bag. It is cheaper to ship 3+ ( without a warehouse fee) bags via truck (LTL), anywhere. This does not apply to smaller orders.
Bernardino (full name is Bernardino Aliaga Torque) and his wife Francisca Mamani Machaca) have two sons and a daughter: Ruben, Javier and Vilma. Their farm has 11 hectares. 8 dedicated to coffee (5 planted) and 3 for new development. The farm is located in Colonia Amor de Dios, Taipiplaya region, Caranavi Province. Bernardino and Francisca have been working with coffee since 2000.
Their yearly production is about 60 to 80 bags. They are hoping to improve their yields with their 3 hectares expansion area. We have been buying most of Bernardino's coffee since 2014.
He inherited the art of growing coffee from their parents who have more than 40 years of dedication to coffee growing traditions. In addition to the cultivation management tasks, the farm focuses on managing coffee processing, which means using raised beds for drying under the sun. Since the harvests season is between July to November, the whole Aliaga family work from early morning until late night. They carry out selective harvesting, pulping control, managed fermentation sometimes for 14 to 15 hours daily, then they wash the beans and dry them on raised beds until they reach 12% of humidity. The coffee in pergamino (parchment) is then delivered to Invalsa's cool and dry warehouse in La Paz.
We are very proud of our ongoing relationship with Bernardino and hope to nourish our partnership for the years to come. This is the first time we are offering their coffee directly. In previous years we sold it all to roasters in California and Arizona.