Ep. 749 Bolivia Sol De La Mañana Producers of Copacabana Washed

Melon, white grape, pear, caramel

The coffee for this lot came from a mix of Sol De La Mañana producers from the Copacabana colonia, with the majority of it being produced by Marcelino Katari (SdlM for 7 years) and Nancy Palle (SdlM for 4 years).

To ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the SDLM program to do 7 or 8 harvesting passes across their plants, many more than producers in other parts of the world do. This is very labour intensive and yields smaller amounts each pass, but ensures great quality. The downside is that for each delivery of cherries from the SLDM producers in Bolinda, the lots are often too tiny to process separately and so instead, deliveries from all the producers are combined and processed together.

The traditional way to process coffee in Bolivia is via the Washed method, but the Los Rodriguez team have innovated and added an Anaerobic Fermentation stage which is done in stainless steel fermentation vessels. More commonly seen in breweries or wineries, these allow the absolute highest level of control in managing this process and enable the team to deliver incredibly consistent quality. Supported by the onsite lab and resident microbiologist, samples are taken and measured daily to monitor the fermentation.

Clean and sweet with fresh melon, there's soft white grape juice and pear mixed in, with a background caramel growing as it cools. This refreshing, refined and elegant cup gets a delicate citrus twist of tangerine on the finish.

  • Country: Bolivia
  • Region: Caranavi
  • Colonia: Copacabana
  • Producers: Marcelino Katari, Nancy Palle and neighbouring Sol de la Mañana producers
  • Elevation: 1,550 – 1,650 m.a.s.l.
  • Varietal: Caturra, Catuai & Java
  • Fermentation method: Anaerobic
  • Processing method: Washed

Cupping Notes

Melon, white grape, pear, caramel

  • Clean cup (1–8): 7
  • Sweetness (1–8): 6.5
  • Acidity (1–8): 6
  • Mouthfeel (1–8): 6
  • Flavour (1–8): 6.5
  • Aftertaste (1–8): 6.5
  • Balance (1–8): 6.5
  • Overall (1–8): 7
  • Correction (+36): +36
  • Total: (max. 100): 87.5

Roast Information
Medium-dark - through first crack and look for the end of the gap to finish the roast. Slow it down a bit, but don't drag it too much as you want the clean, sweet fruit to sing.

Sol De La Mañana Producers of Copacabana

The colonia (small village) of Copacabana is near Caranavi, where the mill of our exporting partners Fincas Los Rodriguez are located.

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Coffee growing in Bolinda, Bolivia