Finca Chacun, Bolivia, Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Apple, chocolate and malt
Low stock
COFFEE PROFILE
This Washed Catuai is sweet, lingering and complex. A malic note of apple is accompanied by deep, sweet notes, which remind us of chocolate and malt.
| TASTES LIKE | Apple, chocolate and malt |
| ROAST | Espresso |
Story
Finca Chacun lies in Bolivia's San Ignacio region, nestled among the Andean foothills. It’s owner, Gaby Villca has made it her mission to craft exceptional coffee that reflects the unique terroir of her homeland.
At Finca Chacun, Gaby focuses on cultivating this prized coffee variety: Catuai. Known for its complex flavour profiles, Catuai coffees thrive in the region’s high altitude and microclimates. Each harvest begins with careful selection, as only the ripest cherries are hand-picked by her skilled team of workers. This attention to detail ensures that only the best cherries make it to the next stage of processing.
After picking, the cherries are pulped to remove the outer fruit, and the beans are then fermented in water to break down the mucilage that surrounds them. Once fermentation is complete, the beans are thoroughly washed, before being spread out on raised beds to dry under the Bolivian sun. Gaby closely monitors this process, turning the beans regularly to ensure even drying and to avoid overexposure to the sun’s rays. This careful drying process can take several days, during which the coffee further develops its distinctive flavour profile.
Although this is our first time purchasing this coffee, we are excited by Finca Chacun and Gaby's work. They stand as a testament to the potential of Bolivian coffee and the passion of its producers, who are shaping the future of coffee in the San Ignacio region.
| PRODUCER | Gaby Villca |
| REGION | San Ignacio |
| VARIETAL | Catuai |
| PROCESS | Washed |
| ALTITUDE | 1750-1800 masl |
Origin
San Ignacio, Bolivia
The San Ignacio region of Bolivia is gaining recognition in the specialty coffee world due to its ideal growing conditions and the dedication of its coffee producers. Located in the Andean foothills, the region's coffee farms are typically situated between 1,400 and 1,800 meters above sea level, which provides the perfect altitude for growing high-quality Arabica coffee. The region's cool climate, fertile soils, and abundant shade from native trees contribute to the development of complex and vibrant flavor profiles in the coffee beans.
Coffee production in San Ignacio is largely driven by smallholder farmers, many of whom are organized into cooperatives. These cooperatives play a crucial role in improving coffee quality, providing technical assistance, and promoting sustainable farming practices. The emphasis on organic and shade-grown coffee in the region not only supports environmental sustainability but also enhances the distinctive characteristics of the coffee, which often features bright acidity and fruity flavors.
San Ignacio's coffee has garnered attention on the international stage, with some producers winning prestigious awards such as the Cup of Excellence. These accolades highlight the potential of Bolivian coffee to compete with more established coffee-growing countries. The commitment to quality, combined with the region's unique terroir, has positioned San Ignacio as a promising player in the global specialty coffee market
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