Trapiche - Bolivia
QUALITY SCORE: 92.75
Jasmine / Passion Fruit / Lychee / Mango / Honey / Peach
Suggested for espresso and filter
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. *We only ship whole beans*
- Quality Score
- Rodriguez Family
- 1700 mt
- Semi Anaerobic Washed
- Picked in
- September 2019
- Landed in
- March 2020
- Arrived in
- Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised roaster
THE STORY BEHIND
Trapiche is one of the five farms that the Rodriguez family owns in Samaipata. The farm is located at the altitudes between 1,550 and 1,700 masl and is shaded with native trees. Some wild forest patches are also a part of the farm, contributing to the preservation of its biodiversity.
This lot is made up exclusively from Geisha. It has been processed at the Samaipata mill. Once washed and floated, the cherries have been pulped and fermented in water for 48 hours. This fermentation can be described as semi-anaerobic, as it is done in the fermentation tank using plastic sheets. The parchment is then placed on raised beds to dry until the moisture content reaches 12%. The coffee is moved by hand every hour to allow a consistent drying.
Bolivia has an interesting coffee history, and although it was exporting close to 85,000 bags in the early 2000s, Bolivian coffees almost disappeared from the market at the end of the last decade. In 2017, only 20,000 bags were exported. A tiny portion of these were sold as Specialty coffee. The drop was caused by multiple reasons, but the main one was the coffee rust that hit the coffee regions very hard and decimated many farms. That is why it is very difficult to find Specialty coffees from Bolivia these days. Bolivian coffee harvest runs from April, when the coffee is harvested on farms below 1,000 masl, to October, when the harvest at 2,000 masl takes place. The capital of coffee in Bolivia, Caranavi, is located in a lush forest.
Rare, exclusive and fetching a heavy price tag, Gesha is often associated with coffees from Panama when in fact cultivation of the Gesha varietal only began there in the 1960s.
Gesha is an original variety of coffee that was discovered in the 1930s in the mountains around the Southwestern town of Gesha, Ethiopia. Gesha trees grow tall and can be distinguished by their beautiful and elongated leaves. The quality of this coffee can be drastically improved when grown at extremely high elevation.
The Geisha revolution set off an intense search for Geisha among coffee buyers and a primal pilgrimage to Ethiopia to find the source of its flavour. The roads those buyers traveled brought them in a wood in far western Ethiopia near a small town called Gesha in the forests where coffee was born and still grows wild.
THE FERMENTATION PROCESS
Once washed and floated, the cherries have been pulped and fermented in water for 48 hours. This fermentation can be described as semi-anaerobic, as it is done in the fermentation tank using plastic sheets. The parchment is then placed on raised beds to dry until the moisture content reaches 12%. The coffee is moved by hand every hour to allow a consistent drying.