BOLIVIA Qhapaq Natural NXBoliviaQhapacNX250g €14,00
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Named after the first governor and founder of the Inca civilization in Cusco and now centuries later, coffee is the new governor in the region."
Founder, Coffea Circulor, Sweden
SCA SCORE 88.75
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.
|Producer||Manco Kapac Collective|
|Region||La Paz, Caranavi|
|Aroma||Almond, Caramel, Honey|
|Flavor||Apricot, Fruit gum, Red currant, Physalis|
|Aftertaste||Pecan, Cocoa, Honey, Orange, Vanilla|
|Acidity||Red currant, Red grape, Malic, Lactic|
Manco Cápac (Quechua: Manqu Qhapaq, "the royal founder"), also known as Manco Inca and Ayar Manco, was allegedly the first governor and founder of the Inca civilization in Cusco, possibly in the early 13th century.
Coffee production in Bolivia is very low compared to other origins. 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. 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. This unique region has two climates and is home to the most fertile soil and consequently where the majority of coffee in Bolivia is produced.
Today, Manco Kapac is referred to a group of producers who harvest coffee cherries collectively and deliver them to the Buena Vista Mill in Caranavi where they are processed. These producers have farms ranging from 8 to 12 hectares with coffee trees of different varieties. As time has passed, producers have now also began to interchange traditional fermentation techniques with new ones.
This lot is a traditional in-cherry fermentation, dried on raised beds for 5 days and later in mechanical driers until parchment reaches 12% moisture content.
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".
|RH, YH, WH, BH||Honey Fermentation|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
- 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.
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.
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.
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