Bolivia - El Arcángel Lactic Natural Varietal – Red CaturraPreparation – Lactic ferment naturalLocation – CaravaniAltitude – 1550 masl Bolivia has an interesting coffee history, with exports reaching almost 85,000 bags in the early 2000s. However, coffee production declined drastically towards the end of the last decade due to coffee rust and producers switching to coca cultivation, which is more profitable. Moreover, the lack of knowledge and training has led to organic farming practices that do not promote growth, causing a further drop in production. Consequently, it is now challenging to find Specialty coffees from Bolivia. The coffee harvest season in Bolivia runs from April to October.Caranavi, known as the capital of coffee, is located in the Yungas region's lush forest. The region has fertile soil and two climates, making it ideal for coffee production. However, only a small percentage of farmers' plots are planted with coffee, while the rest remain wild forest. Farm Overview: In 2015, El Arcángel farm was established, and by 2017, its first harvest had taken place. One distinctive feature of this farm is that the red and yellow Caturra trees were cultivated separately from the other varieties to preserve and highlight their unique qualities in each lot. The farm derives its name from a large and majestic tree, which sits at the highest point of the land, overlooking the farm like a protector archangel. The coffee was planted to promote harmonious growth and harvesting practices, resulting in a peaceful oasis exuding beauty and tranquillity. Harvesting and Processing: The coffee is very carefully hand harvested from red caturra trees and placed into sealed containers with added lactobacillus cultures. These types of cultures are used in the industries of wine, cheese, beer, cider, etc., to aid in controlled fermentation. After fermentation, the coffee was dried on raised tables. Tasting Notes: This is a stunning and very rare coffee from Bolivia. The controlled fermentation processed has helped to bring out some amazing flavours that include black cherry, red grade and honey. Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as wholebean and pre ground but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.

Bolivia - El Arcángel Lactic Natural Varietal – Red CaturraPreparation – Lactic ferment naturalLocation – CaravaniAltitude – 1550 masl Bolivia has an interesting coffee history, with exports reaching almost 85,000 bags in the early 2000s. However, coffee production declined drastically towards the end of the last decade due to coffee rust and producers switching to coca cultivation, which is more profitable. Moreover, the lack of knowledge and training has led to organic farming practices that do not promote growth, causing a further drop in production. Consequently, it is now challenging to find Specialty coffees from Bolivia. The coffee harvest season in Bolivia runs from April to October.Caranavi, known as the capital of coffee, is located in the Yungas region's lush forest. The region has fertile soil and two climates, making it ideal for coffee production. However, only a small percentage of farmers' plots are planted with coffee, while the rest remain wild forest. Farm Overview: In 2015, El Arcángel farm was established, and by 2017, its first harvest had taken place. One distinctive feature of this farm is that the red and yellow Caturra trees were cultivated separately from the other varieties to preserve and highlight their unique qualities in each lot. The farm derives its name from a large and majestic tree, which sits at the highest point of the land, overlooking the farm like a protector archangel. The coffee was planted to promote harmonious growth and harvesting practices, resulting in a peaceful oasis exuding beauty and tranquillity. Harvesting and Processing: The coffee is very carefully hand harvested from red caturra trees and placed into sealed containers with added lactobacillus cultures. These types of cultures are used in the industries of wine, cheese, beer, cider, etc., to aid in controlled fermentation. After fermentation, the coffee was dried on raised tables. Tasting Notes: This is a stunning and very rare coffee from Bolivia. The controlled fermentation processed has helped to bring out some amazing flavours that include black cherry, red grade and honey. Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as wholebean and pre ground but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.