BOLIVIA | PABLO YANA - WASHED
CURRENT ROAST | APRIL 15, 2024
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Producer | Pablo Yana
Region | Caranavi
Local Community | San Ignacio, Carrasco La Reserva
Type of Soil | Clay, Silty Loam
Varietal | Catuai (45%), Caturra (45%), Typica (10%)
Growing altitude | 1600 masl
Harvesting Period | August - November
Crop Year | 2023
Processing Method | Washed
Drying Methods | Sun-dried 10-12 days on raised beds
Sourcing | Bonaventure Relational Sourcing
Notes | vanilla, apricot, brown sugar, lemongrass
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
Washed Catuai, Caturra, and Typica blend from Pablo Yana in San Ignacio, Caranavi.
Don Pablo is one of the leading elders of the San Ignacio community and historical village coffee cooperative, as well as an early participant and organizer for entering the Cup of Excellence in 2008. This was one of the very first coffees Bonaventure Coffee cupped and connected with in 2014, and have been working with Pablo's coffee ever since. Pablo's wife Nieves is wonderfully hospitable, and their sons are very active in the coffee preparation. His oldest son Rudi is now preparing his own lots! Pablo is now separating his varieties, and we see darker sweetness in the Caturra, while the Catuai shows a bit more malic and citric acidity. Two sides to the classic Bolivian profile.
Traditional washing in concrete tiled fermentation tanks after de-pulping and 12 hours of dry fermentation in the tank. The wet parchment is sun-dried on raised beds for 10-20 days.