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Bolivia - Arabica - FTO - Shade Grown

December 23, 2008
Bob

This coffee was roasted in a PID'd Sirocco "fluid bed" hot air roaster and was cupped blind against other coffees including a control sample. After cupping, it was tasted as a brewed coffee and espresso extraction. For more information on my sample roaster and method, see our reference page.

Aside from its certified pedigrees, we weren't able to get much background information about this coffeee. It is a bit unusual, in that many Bolivian coffees hail from Typica stock and present those characteristics in the cup. This coffee, on the other hand is Arabica and although Arabica beans have a personality of their own, this coffee seemed to inherit some Typica cupping qualities as well. Perhaps terroir is more important than root stock; it seems to be in this case.

This coffee is sweet, mild and classic. It's very clean with good flavor depth and is just a bit on the medium-light-bodied side with a medium-long finish. Dark chocolate (65% cocoa perhaps) dominates the flavor profile with some hints of caramel, toasted nuts and black currants in the mid-range, and some vague floral notes on the high end.

Often in Bolivian coffee, there is a distinct citrus element but citrus does not seem to be a part of this coffee's profile, and although many Arabicas, particularly some found in Ethiopia, exhibit strong citrus characteristics, this coffee strays from those typical notes perhaps, paradoxically, because of its Arabica origin

As one would suspect, this coffee is perfect for all brewing methods, taken just to second crack but not much beyond. It also makes a very pleasant cappuccino but is too void of complexity for a straight-shot espresso.

Dry Fragrance: 4.4
Wet Aroma: 4.3
Flavor: 7.6
Finish: 7.4
Acidity: 7.6
Body: 7.5
_______________________________
TOTAL (subtotal + 50): 88.8

  • Lighter Roasts: Produces a mild cup with some black currant & floral elements.
  • Darker Roasts: Does well up to 2nd crack with chocolate and nuts dominant.
  • As Espresso: Doesn't quite make it as an SO espresso but prodices a decent cappuccino.

 

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UPDATED: July 9, 2008