Bolivia: Don Carlos, Caturra, Mosto Washed

Finca Don Carlos is named in honour of Carlos Mariaca, the oldest and most unconditionally awesome employee of Agricafe, our Bolivian export partners. He was there at the start of the specialty coffee trend and, together with Pedro Rodriguez the founder of Agricafe, helped to build the wet mill in Caranavi. To show their gratitude for all his good work, the company decided to give him partnership of the farm.

This farm, along with the others in Agricafe's Buena Vista project, is run by Pedro Pablo Rodriguez, son of Pedro Rodriguez. Agricafe first bought their farms in 2012, when it became clear they were facing rapidly decreasing coffee production across the country. They have twelve farms in total, and this is one of eight in the Caranavi region (the traditional coffee-producing area of Bolivia). Pedro Pablo studied agronomy in Honduras and brought techniques he had learnt there to the Buena Vista farms.

You may notice a part of the processing method of this coffee you haven't come across before, Mosto, and we wanted to take a moment to explain just what that means.

Mosto is a Spanish word which describes fresh fruit juices - particularly before they are fermented. The same root gives the English word for this, used in wine-making - a Must. In the case of this coffee, it means:

• You start with two batches of coffee.
• The first batch of coffee (a regular washed coffee) is depulped, fermented in a closed tank, rinsed and taken to the beds to dry.
• The liquids - the Mosto - from that first fermentation are saved, with the pH and microbial levels monitored and managed.
• Batch 2 (this will be the Mosto Washed) is depulped and the Mosto is added to the coffee.
• Once the fermentation breaks down any remaining pulp, the coffee is rinsed and dried.
• Using these fresh, already fermenting juices gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees.

Expect a mouthful of creamy milk chocolate with a delicate swirl of caramel running through it. A crisp but subtle green apple acidity refreshes the palate before the return of sweet chocolate on the aftertaste.

• Country: Bolivia
• Municipality: Caranavi
• Colonia: Bolinda
• Producer: Agricafe
• Farm: Don Carlos
• Producer: Carlos Mariaca
• Elevation: 1,550 – 1,650 m.a.s.l.
• Processing method: Mosto Washed
• Varietal: Caturra

Tasting notes: Milk chocolate, caramel, green apple.

Cup of Excellence Cupping Scores

• Clean cup: (1–8): 6
• Sweetness: (1–8): 6.5
• Acidity: (1–8): 6.5
• Mouthfeel: (1–8): 6.5
• Flavour: (1–8): 6.5
• Aftertaste: (1–8): 6
• Balance: (1–8): 6.5
• Overall: (1–8): 6
• Correction: (+36): +36
• Total: (max. 100): 86.5

Roast Information
Medium-dark: push this coffee just to the edge of second crack, keeping the pace nice and steady.