Filter Coffee

Finca Picaflor, Bolivia, Washed

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Apple, plum and floral

Weight 200g 1kg

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200g 1kg

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COFFEE PROFILE

We are in love with this Bolivian Geisha for its fuller body and overall sweetness. This filter has wonderful crisp apple notes that lead to fresh floral notes and sweet plum.

TASTES LIKE	Apple, plum and floral
ROAST	Filter

Story

Juan Carlos Mamani, a significant figure in the Bolivian coffee industry, is striving to change the perception of Bolivian coffee and improve the knowledge and skills of those working within. After spending years at Agricafe, where he sharpened his expertise and gained a comprehensive understanding of the coffee business, Juan decided to retire and establish his a dry mill in the region of La Paz. His goal was to bring Bolivia’s smallholder coffee farmers, often overlooked by the global market, into the limelight.

Juan launched his mill in April 2019, facing the challenges of working independently and the financial strain of starting a new venture. However, with the steadfast support of his wife and a commitment to his vision, he persevered. Today, his mill has become a crucial hub for Bolivian smallholders, many of whom rely on Juan to process their coffee. His mission is to provide these smallholders with the highest quality processing, helping their coffees reach international markets and allowing the world to experience the diverse, rich flavours of Bolivian coffee. 

This Geisha lot was grown at Finca Picaflor, in the Uchumachi region of La Paz. Processed via traditional washing techniques at Juan’s mill, it provides an unconventional and unique expression of one of the world’s most well-known and most sought after coffee varieties.

PRODUCER	Juan Carlos Mamani
REGION	Uchumachi
VARIETAL	Geisha
PROCESS	Washed
ALTITUDE	1500 masl

Origin

Uchumachi, Bolivia

Coffee cultivation in Bolivia, particularly in the Uchumachi region, is gaining recognition for its high-quality specialty coffee. Located in the Caranavi province of Bolivia's La Paz department, this area known for its ideal coffee-growing conditions, including high altitudes, rich soil, and a mild climate with decent annual rainfall.

The region's coffee farms, such as those run by Juan Carlos Mamani and his family, are part of programs like Agricafe's ‘Sol de La Mañana’, which aims to enhance coffee quality through education and training in modern farming techniques. This program has helped producers in Uchumachi refine their cultivation methods, resulting in coffees with complex flavour profiles.

The Mamani family, among others, has been instrumental in the development of coffee in Uchumachi, combining traditional farming methods with innovative processing techniques. These efforts have made the region's coffee stand out on the global stage, attracting interest from specialty coffee roasters and consumers alike.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	7-20 days after roast
Brew Parameters	Dose 20g in a V60 and add 300g of water in 5 pours of 60g between at 89 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00.
Best Freeze Date	8-12 days after roast