Seasonal Feature

Yungus Mountain Natural

BOLIVIA

$23.00$105.00

WEIGHT 400g

PRODUCER AIPEP

VARIETY Various

ELEVATION 1200-1550m

TASTE port wine, berries, ginger snap

 

ROAST DEGREE

roast degree icon

RECOMMENDED BREW METHOD

small espresso icon ESPRESSO

small chemex coffee brewing icon CHEMEX

Pour Over HARIO V60 POUR OVER

The Cup

 

This natural processed micro-lot from Bolivia is definitely for the coffee lovers who enjoy rich fruit forward flavours. This seasonal espresso is ripe with an intensity similar to a port wine with a light touch of berries and a finishing note of ginger snap depending on the brew method. Though categorized as a seasonal espresso this coffee performs superbly using brew methods like the aeropress, pour over and drip.

The Producer

This is a washed microlot from the producer AIPEP, the Asociacion Integral de Productores Ecologicos de Pumiri. AIPEP is a primary-level producer association, located in the small village of Pumiri tucked away in the Yungas mountains in the province of Caranavi in Bolivia.

The association was formally founded in 2002. From its beginnings, members worked hard to develop the internal systems for excellent organic production and quality control. These producers have been selected for their commitment to good processing techniques, some of which may have submitted samples to regional and national quality competitions. Their farms are typically between 1200 to 1550 meters above sea level. Their farms are also considered local examples in good agroecological practices, with active reforestation and fertilization and limited chaqueo, a practice of slash-and burn clearing that is all too common in Bolivia.

Brewing Recipes

Aeropress

17g med – fine ground coffee

270ml of 200F water

saturate grounds with 50ml of water letting it bloom for 20 seconds.

pour remaining water over grounds. Let it steep for 1 minute before plunging.

Chemex

32g of coffee ground medium

500ml 200 F water

Once filter is primed with water add the grinds making sure they are evenly distributed

pour 70ml of water over grinds making sure coffee is fully saturated. (you can use a spoon to stir gently)

Pour remaining water starting from the center then circling outward slowly.

 

Pour Over

23g of coffee ground on #7  (Baratza Vario)

360 ml 200 F water

 Pour 60 ml of water saturating grounds let sit for 20 seconds

Add remaining water in one steady pour starting from center and circling out.

Stir water lightly