koffee with a konscience
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Qhapaq | Bolivia | Natural

Qhapaq | Bolivia | Natural

Regular price €16,00 €0,00 Unit price per
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F l a v o r            Apricot | Red Currant | Physalis 
B o d  y                Light | Juicy
A c i d i t y          Red Currant | Red Crape
Producer Manco Inca and Ayar Manco
Region La Paz, Caranavi
Farm/Cooperative Manco Kapac Collective
Roast Level light
Varietal Caturra
Process Natural
Elevation 1.400 - 1.550 MASL
Roasting Date 31.10.22

The production

Coffee production in Bolivia is very low compared to other countries of origin. Despite increasing international recognition of its quality, coffee production in Bolivia has declined rapidly in a short period of time for many reasons. Those that still grow coffee are also in decline due to outdated coffee plantations, obsolete cultivation and fermentation techniques, and lack of care for the trees.

Today, the Manco Kapac collective consists of a group of growers who collectively harvest coffee cherries and deliver them to the Buena Vista Mill in Caranavi, where they are processed. These growers have farms of 8 to 12 hectares with coffee trees of different varieties. Over time, growers have also begun to replace traditional fermentation techniques with new ones.

The processing
This harvest is a traditional cherry fermentation in which the cherries are dried for 5 days on raised beds and later in mechanical dryers until the parchment reaches a moisture content of 12%.

The varietyCaturra has developed from a natural mutation of Bourbon Red. It was discovered in the Serra do Caparaó, a Brazilian mountain range with peaks of almost 2900, 2850 and 2770 meters. As a highland coffee, this variety thus lives up to its name. In the course of development, the originally tall coffee bush has become a dwarf mutation, whose yield is much higher than that of Bourbon, and because of the dwarf growth, less space is required. Today, Caturra coffee is grown mainly in Colombia, Peru and Guatemala. Despite being relatively high-yielding and easy to harvest, the plant is susceptible to coffee rust. For this reason, its cultivation has diminished in Colombia. The coffee made from it has a bright acidity with many fruity notes and a light sweet-nutty aroma.