This is a small microlot from Bolivia -- the most complex and sweet and well sorted Bolivia we've ever come across. It was grown in the Andes Mountains at 6,000 feet altitude, in what s known as the Yungus region which has a rainy climate. It's only the peaberries, which are not common in Bolivia.
Bolivia coffee has been harder to source as a lot of farmers in the past few years have torn up their coffee bushes and planted cocaine in its place.
Compared to the other South American coffees, Bolivia is most closely comparable to a Peru. My favorite roast is just barely into 2nd cracks. At this medium roast level you taste winey grape, stonefruit, grapefruit, chocolate, a lot of sweetness. It is smooth, mellow, full bodied, and surprisingly delicious. If you go 20 seconds into 2nd cracks, it is perfect for espresso. Creamy, chocolatey, fruity. Darker than that is not recommended as it does start to become bitter and burnt. Lighter than 2nd cracks is also not recommended as it has a tartness which I would describe as tasting underroasted.
The beans are nicely sorted and roast and taste the way you would expect for a Bolivia coffee. Even though they are a peaberry, they don't seem to need extra heat or any extra airflow.
US Arrival August 2020