Bolivia Linda Java Washed Dry Fermentation WDX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“In the world of coffee-pop-language:

A Java micro lot that feels like macro."

Ivica Cvetanovski
Founder, Coffea Circulor, Sweden

SCA SCORE 89.25

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low level of energy application is sustained to focus on the perception of body with emphasis on fruit, berry and chocolate flavors.

GENESIS

Producer	Rodriguez Family
Country	Bolivia
Region	La Paz, Caranavi
Altitude	1,482-1,550 masl
Varietal	Java
Process	Washed, Dry Fermented
Lot size	80kg
Trade	17,85 USD/kg

SENSORY EXPERIENCE

Aroma	Chestnut, Jasmine, Milk chocolate
Flavor	Butter, Fudge, Milk chocolate, Orange
Aftertaste	Agave, Black tea, White grape, Mid
Acidity	Pink grapefruit, Citric, Malic, Mid
Body	Sirupy, Delicate, Mid
Balance	Uniform

SYNOPSIS

Known as ‘Bolivia Linda’ or ‘Beautiful Bolivia’, over the years, this name was shortened to Bolinda, and it is now one of the larger settlements in the area. 

Coffee production in Bolivia is very. Pedro began his journey in coffee by working with small producers in Caranavi, building a wet mill to process their coffee and educating producers to selectively handpick their cherries. He also started to process small micro-lots from each of the producers and because of the unique combination of heirloom varieties, rich soil and incredibly high altitudes, the results were outstanding. Pedro has planted several varieties on this farm, including San Bernardo, Caturra and Java. 

Despite increased international recognition for its quality, coffee production in Bolivia began to rapidly decline over a very short period of time for many reasons. Some farmers switched to other crops - such as illegal plants - because the crop provide  a high annual income all year around. There are those still growing coffee and their production are also declining as a result of aging coffee plantations, old fashioned farming and fermenting techniques and non nursing of trees which leads to decline.

La Linda’s high altitude helps to ensure the slow maturation of the coffee cherries; at high altitudes, night-time temperatures are more stable and during the day temperature is mild. This allows more time for a higher concentration of sugars to develop in the cherry and bean, which in turn helps produce an incredibly sweet and clean coffee.

Pedro and his family have invested a much time and effort into making La Linda a ‘model’ farm that other producers in the area can learn from. Their learnings have also been used to inform the best ways to plant and manage their future farms. 

FERMENTATION

The coffee cherries are picked and process starts on the same day at the Rodriguez family Buena Vista mill. For the farm’s special varieties like Java and Gesha, the family uses special blue aerated crates (often used in wine production for grapes) to collect and transport the cherries. The cherries first undergo sorting using water. All floaters are removed and then it the cherries are de-pulped and dry fermented without water for 46 hours. The coffee is then dried slowly using a mechanical dryer for 76 hours until it reaches a 16% humidity. The coffee is then rested in a silo for 5 hour and carefully dried outdoor until it reached the humidity of 11.5%. The coffee is then transported to the capital where the milling is performed. Upon milling, the coffee is carefully sorted manually by hand under UV lighting. The coffees is vacuum packed and made ready for export. 

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
RH, YH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

 

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature. 
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 
• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Bolivia
Finished in Scandinavia