Finca El Arcangel
Limited Supply Microlot
Perfect for: Cafetiere / Filter / Espresso
Strength: Full Medium
Type: Speciality - Origin
Region: Caranavi - Bolivia
Filter/Cafetiere: Cherry upon first taste followed by subtle undertones of Peach and Vanilla with a creamy finish.
Espresso: Intense Cherry & Vanilla up front with hints of Peach in the Aftertaste super sweet & creamy.
Caranavi - Bolivia
July - September
Washed / Natural
For Filter / Cafetiere
18 grams of coffee to 300 millilitres of water. Temp of Water 93 degrees.
Aroma Notes: Intense Vanilla, Hint of Peach.
Tasting Notes: Cherry upon first taste followed by subtle undertones of Peach and Vanilla with a creamy finish.
Tactile Note: A rich, super sweet coffee, well balanced with complex flavours. Great served morning, noon and night.
16 grams of coffee to 36 millilitres of water. Temp of Water 93 degrees.
Aroma Notes: Cherry with a sweet hints of Vanilla.
Tasting Notes: Intense Cherry & Vanilla up front with hints of Peach in the Aftertaste super sweet & creamy.
Tactile Notes: A super sweet indulgent espresso great for those who would normally add sugar!
Makes a Beautiful Cortado or Flat White best served late morning or with lunch.
Finca El Arcangel is a 10 hectare farm owned by the Rodriquez family and is located in the Bolinda community, just outside of the town of Caranavi. Arcangel is mostly planted with Caturra, with some Bourbon and Typica too, and sits at 1650masl.
Having been planted in 2015, Arcangel is a very new farm and these lots are some of the first they have produced. The farm is surrounded by native forest and some of the native tree species are used as shade trees on the farm.
Since there is no wet mill at the farm, the cherries are taken to the Buena Vista mill in Caranavi, where they are processed and dried. The climate in Caranavi is very humid and is prone to long periods of rain, so the mill have started using mechanical air driers, which are temperature controlled boxes which use warm air to dry the coffee over a number of days.
This drying method is very gentle and allows the mill to control it throughout, which includes turning them off during the night to rest the coffee, in order to replicate natural sun drying. All of the coffee is pre-dried on raised beds for 3 days, which allows the moisture content to equalise and to control the fermentation in the case of naturals.
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