BOLIVIA Linda Java Washed Dry Fermentation WDXBoliviaLindaJavaWDX250g
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."
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.
|Region||La Paz, Caranavi|
|Process||Washed, Dry Fermented|
|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|
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 low compared to other origins. 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.
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.
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