Coffee Roasters: J-Z
E-M
N-Z
Elegant and naturally processed with melon and plum flavours, white florals and jammy strawberry notes to finish off this cup.
Located at 1,500 metres above sea level near the town of Copacabana, El Arcangel was established in 2015 and produced its first coffee harvest in 2017. The farm distinguishes itself from others in the area by separating its red and yellow caturra varieties, accentuating their unique characteristics by ensuring they're grown, picked, and processed individually.
The processing of this coffee is a little unique as it's a 'fermented natural', we're seeing more and more producers playing around creatively with their processing nowadays and Fincas Los Rodriguez in Bolivia are doing a fantastic job. After arriving at the mill for processing, the freshly picked coffee cherry has an anaerobic rest phase in a sealed barrel with water. The fruit begins to break down and fermentation begins to happen. This process is carefully monitored by the team for pH, microbial cell count, temperature and time - when they think the coffee is ready, it gets emptied out of the sealed barrel and moved to dry on raised beds.
The process can tend to bring out dark chocolate notes and more body, but can also add funk, depending both on how the team at the mill manages the variables or simply depending on the individual coffee too.
Elegant and naturally processed with melon and plum flavours, white florals and jammy strawberry notes to finish off this cup.
Located at 1,500 metres above sea level near the town of Copacabana, El Arcangel was established in 2015 and produced its first coffee harvest in 2017. The farm distinguishes itself from others in the area by separating its red and yellow caturra varieties, accentuating their unique characteristics by ensuring they're grown, picked, and processed individually.
The processing of this coffee is a little unique as it's a 'fermented natural', we're seeing more and more producers playing around creatively with their processing nowadays and Fincas Los Rodriguez in Bolivia are doing a fantastic job. After arriving at the mill for processing, the freshly picked coffee cherry has an anaerobic rest phase in a sealed barrel with water. The fruit begins to break down and fermentation begins to happen. This process is carefully monitored by the team for pH, microbial cell count, temperature and time - when they think the coffee is ready, it gets emptied out of the sealed barrel and moved to dry on raised beds.
The process can tend to bring out dark chocolate notes and more body, but can also add funk, depending both on how the team at the mill manages the variables or simply depending on the individual coffee too.
