Bolivia Waliki Java Coco Natural

Bolivian coffee farmer Pedro Rodriquez

vol.5

[ 1 ] Coffee
Country: Bolivia
Farmer: Los Rodriguez
Farm: Waliki
Variety: Java
Process: Coco Natural
Region: Bolinda, Caranavi

[ 2 ] Notes
Roast degree: Light
Flavor notes: Apricot - Lemon Sorbet - Coconut
Acidity ●●●●○ 
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○

[ 3 ] Story 
I have been roasting coffee for 8 years, and this is my first time to roast coffee from Bolivia.

Bolivia hasn't been known to produce high-quality coffee despite the geographical advantage.

 

High altitude + Fertile Soil + Rainy Season = High-Quality coffee

 

This was due to the lack of infrastructure and technology for post-harvesting.

Now many small producers in Bolivia started producing an amazing quality coffee and Rodriguez Family is leading the specialty coffee in Bolivia.

Pedro Rodriguez entered the coffee industry in 1986 ditching the stable accountant job to pursue his passion for agriculture. Now his family owns 12 farms and around 130 hectares of coffee under the banner of 'Finca Los Rodriguez'.

His approach to coffee production has been extremely methodical, innovative and scientific.

This Java micro-lot is a result of cultivating rare variety and processing in such an innovative way that no one ever has done.

 I also would like to mention my green bean supplier Melbourne Coffee Merchants who brought this rare, delicious coffee. Their passion for quality and sustainability-focused buying practices made possible to offer this coffee to you.

Java Variety
Java has a long history of cultivation. As indicated by the name, the variety was introduced to the island of Java directly from Ethiopia by the Dutch in the early 19th century. It was originally thought to be a Typica selection. But genetic fingerprinting of molecular markers has revealed that Java is a selection from an Ethiopian landrace population called 'Abysinia'.

 

More info here.

Coco Natural
Only the ripe cherries are picked and carefully dried on African Bed for about one week. Then the coffee was placed in a cocoa dryer to the specific moisture contents. Pedro found that using a cocoa dryer allows coffee cherry to dry at very low temp over a long period without affected by a weather condition.

 

This resulted in sweet and floral yet super clean natural processed coffee.

 

[ 4 ] Brewing

Grind Particle Size Guide
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press

Coffee to Water Ratio
55-60g of coffee: 1L of water

-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / Inverted method. Steep 2min and quick stir and push

-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / Steep 2min and drain

-Plunger / French Press
Grind size - Table Salt like (finer than above)  / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently 

-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 92C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed
 
Trouble Shooting
If the coffee tastes:
  • Too weak and dry finish ➞ Grind Finer
  • Too strong and sour ➞ Grind coarser
But keep the coffee to water ratio always the same.
 
Purchase this coffee here.

 

 

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