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Ozone Coffee Family Gutierrez
Tasting Notes
The sweetness stands out from the first sip with a mouthful of light caramel, toffee and milk chocolate. A vanilla note runs through that creamy sweetness before a gentle peach on the aftertaste wraps it up.
Farm Info
This lot brings together three classic Arabica varietals: Typica, Caturra, and Catuai. Typica is recognised as one of the most important varietals in the world for its high cup quality and cultural significance. Caturra, a natural mutation of Bourbon discovered in Brazil, is generally recognised for being crisp, complex, and sweet with bright acidity. Catuai, a cross between Caturra and Mundo Novo developed in Brazil in 1949, is characterised by great vigour and a compact growth habit. Together, these varietals produce a balanced cup that showcases the distinct terroir of Bolivia's Yungas region.
To ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the Sol de la Mañana programme to do seven or eight harvesting passes across their plants. This is very labour-intensive and yields smaller amounts each harvest, but ensures great quality.
The processing method used here is Dry Fermented Washed, which builds upon Bolivia's traditional washed approach. After selective picking, cherries are depulped and transferred to large, sealed stainless steel tanks where fermentation is carried out anaerobically for careful control. This anaerobic environment provides producers with the flexibility to extend the fermentation timeline, giving rise to the development of new and interesting flavours. The sealed environment also makes it easier to monitor different variables such as temperature and pH level. A full harvest at Agricafe's wet mill generates about 3,000 unique lots of coffee, which are then recombined by their cuppers or buyers to create larger lots, or in many cases marketed separately as microlots.
Ozone Coffee Family Gutierrez
Tasting Notes
The sweetness stands out from the first sip with a mouthful of light caramel, toffee and milk chocolate. A vanilla note runs through that creamy sweetness before a gentle peach on the aftertaste wraps it up.
Farm Info
This lot brings together three classic Arabica varietals: Typica, Caturra, and Catuai. Typica is recognised as one of the most important varietals in the world for its high cup quality and cultural significance. Caturra, a natural mutation of Bourbon discovered in Brazil, is generally recognised for being crisp, complex, and sweet with bright acidity. Catuai, a cross between Caturra and Mundo Novo developed in Brazil in 1949, is characterised by great vigour and a compact growth habit. Together, these varietals produce a balanced cup that showcases the distinct terroir of Bolivia's Yungas region.
To ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the Sol de la Mañana programme to do seven or eight harvesting passes across their plants. This is very labour-intensive and yields smaller amounts each harvest, but ensures great quality.
The processing method used here is Dry Fermented Washed, which builds upon Bolivia's traditional washed approach. After selective picking, cherries are depulped and transferred to large, sealed stainless steel tanks where fermentation is carried out anaerobically for careful control. This anaerobic environment provides producers with the flexibility to extend the fermentation timeline, giving rise to the development of new and interesting flavours. The sealed environment also makes it easier to monitor different variables such as temperature and pH level. A full harvest at Agricafe's wet mill generates about 3,000 unique lots of coffee, which are then recombined by their cuppers or buyers to create larger lots, or in many cases marketed separately as microlots.
