Can I have 250g

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Milk chocolate • Raspberry • Lime

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  • Yungas


  • Bebeto Mamani


  • Caturra

Process Method

  • Fully washed


This coffee comes to us from producer Bebeto Mamani, son of Bolivian coffee producing legend Teodocio Mamani. Located in the area of 18 de Mayo in the municipality of Caranavi, the farm grows Typica, Catuai and Caturra but this lot is just Caturra. To pick the ripe cherries Bebeto favours a method known as ‘Ayne’ which involves selective hand-picking
rather than strip-picking. While this is much more labour intensive and incurs higher costs, it evidently produces a much cleaner and more focused cup profile while also being better for the trees since it is less aggressive on the branches. Once picked the coffee undergoes dry fermentation for 16-18 hours before being sun-dried on raised African beds for a for a further
period of 7-9 days.


Region: Yungas
Altitude: 1600 – 1750 masl
Harvest: August 2019

Suggested Filter Method

Suggested Method: V60
Dose: 15g
Water: 250ml/96°C
Time: 3 1/2 mins

Espresso recipe

Dose: 17g
Time: 28 – 30 secs
Yield: 38g