BOLIVIA Yana Caturra Washed WX

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

“We are working under the brand name Yanaloma, which means Black Mountain."

Roberto Mendoza Ayaviri
Producer, Bolivia

SCA SCORE 86.00

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	Roberto Mendoza Ayaviri
Country	Bolivia
Region	Franz Tamayo, Aten
Altitude	1,450-1,550 masl
Varietal	Caturra
Process	Washed
Lot size	70kg
Trade	12,15 USD/kg

SENSORY EXPERIENCE

Aroma	Buttercup, Chestnut
Flavor	Fudge, Milk chocolate, Orange
Aftertaste	Honey, Nougat, Mid
Acidity	Orange, Citric, Mid
Body	Juicy, Light
Balance	Uniform

SYNOPSIS

Yana is situated on fertile and tropical area at high altitudes which enables qualitative coffee production.

Roberto Mendoza remembers his fathers tales of bringing coffee seedlings from Coroico in 1967 because they were not available in the region. Roberto studied at a school in his community and continued to the city of La Paz to study economy.

He earned his degree in 1992, but he never left coffee behind. When he left the university, he returned to his community and led the local organizations in an effort to sell coffee in foreign markets. Roberto, convinced that Bolivia needs to produce more coffee, bought a few hectares of land in Apolo, and has put them into production. 

The soil is composed of organic compost from the discarded coffee pulp, the use of natural barriers, soil protection enables healthy coffee production. 

FERMENTATION

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.

FERMENTATION

This lot has passed a traditional washed preparation and finishing. 

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:

• 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.

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