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Gabriela Munoz, Caturra lot MCE-32 - Colombia
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El Arcangel (front)
  • El Arcangel (front)
  • El Arcangel (rear)
  • El Arcangel (story)

El Arcangel, honey lot - Bolivia

250 gr

QUALITY SCORE: 88.25

Cup Notes
Orange / Apricot / Melon / Cocoa

Suggested for espresso and filter

€13.50

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 6:00pm (UTC+1) of the day before the roast day.

Technical detail

Producer
Rodriquez family
Country
Bolivia
Terroir
Caranavi
Elevation
1650 mt
Fermentation
Yellow honey
Cultivar
Caturra
Picked in
September 2018
Landed in
March 2019
Lot Size
1500 kg
Arrived in
GrainPro bags
Roast profile by
Rubens Gardelli
Roasted on
Customised roaster

THE STORY BEHIND

Finca El Arcangel is a 10 hectare farm owned by the Rodriquez family and is located in the Bolinda community, just outside of the town of Caranavi.
The total farm runs on 4 hectares fully planted with coffee trees of 4 varieties: Red and Yellow Caturra and Red and Yellow Catuai under native tree shade system: citrus, papaya and avocado. The farm is surrounded by native forest and some of the native tree species are used as shade trees on the farm.
It has been rehabilitated in 2015 with the first seedlings and the first beans were harvested in 2017.

The cherries are harvested and taken to Buena Vista Mill the same day where they are honey processed. After some mechanical pulping that removes part of the pulp, the beans are directly moved to raised beds for 3-4 days before being dried in mechanical dryers: big square boxes with hot air flow at the bottom. When on sunbeds, coffee is moved every 30 min in the morning and every hour in the afternoon. When on the boxes, coffee is moved every hour. The temperature in the mechanical dryers never goes over 40 degrees Celsius and MC and T are controlled at all time with MC/T meters.

El Arcangel (story)

THE VARIETY

Caturra coffee varietal was developed by the Alcides Carvalho Coffee Center of the IAC, Instituto Agronomico of the Sao Paulo State in Brazil.
In 1937, IAC received seed samples of genetic materials originated on the border of the states of Minas Gerais and Espírito Santo. It was from Red Caturra and yellow Caturra cultivars. These two cultivars originated by natural mutation of Bourbon Red, originally a tall coffee shrub, found in the Serra do Caparaó , which is now a mountainous National Park north east of the city of Rio de Janeiro.
These are the main agronomic characteristics of the Red and Yellow Caturra varietals:
1. It is the of small size, of reduced length of internodes, leaves and side branches, providing compact appearance to the coffee shrub.
2. This is the first naturally occurred coffee mutation found, with small size and high yield capacity
3. They have excellent quality in the cup because they have virtually 100% of the Bourbon coffee in their genetic makeup.
4. the conditions in which they were planted in Brazil to cultivate Caturra showed low hardiness and consequent lack of vigor after a few harvests, which led to the premature depletion in yield.

Caturra (variety)

THE FERMENTATION PROCESS

The cherry peel is removed after picking the fresh coffee cherries, but some amount of the fleshy inside, the “mucilage”, remains while the beans are dried.
No water is involved during the honey process.

There are different kid of honey process: white honey, yellow honey, gold honey, red honey, and black honey.

The white and yellow honeys have less mucilage left after being mechanically peeled. Gold, red, and black honey coffees, on the other hand, have much more mucilage remaining. This leads to a fuller-bodied coffee.

Honey (fermentation)

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