Ep. 770 Bolivia Trapiche Washed Anaerobic Yellow Caturra

Dark toffee, cream, apricot jam

The first thing which leaps out is the beautiful silky smooth texture of the coffee. That carries a rolling sweetness of dark toffee, with chocolate and cream mixed through. As it cools, the fruit side of it opens up into sticky apricot jam.

  • Country: Bolivia
  • Region: Samaipata
  • Department: Santa Cruz
  • Farm: Trapiche
  • Altitude: 1,667 m.a.s.l.
  • Producers: Fincas Los Rodriguez
  • Variety: Yellow Caturra
  • Process: Anaerobic Washed

Further Information

Tasting notes: Dark toffee, cream, apricot jam

Cup of Excellence Cupping Scores

  • Clean cup (1–8): 6
  • Sweetness (1–8): 7
  • Acidity (1–8): 6
  • Mouthfeel (1–8): 7
  • Flavour (1–8): 6.5
  • Aftertaste (1–8): 6.5
  • Balance (1–8): 6.5
  • Overall (1–8): 6.5
  • Correction (+36): +36
  • Total: (max. 100): 88

Roast Information
Medium-dark - Keeping a steady pace, you want to go through first crack and just up to the first pops of second just as you're finishing the roast.


Trapiche's name was inspired by a vineyard of the same name in Argentina that Pedro visited before setting up this new farm in 2016. He and his family love good wine and have drawn on this when developing the design for this land. The word “Trapiche” originally refers to a type of mill made of wooden rollers used to extract juice from fruit such as grapes or olives.


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