BOLIVIA - ANAEROBIC WASHED CATUAI - YULISSA CHAMBI

$22.00

First time origin alert! Bolivia is the smallest coffee exporter in South America, making it somewhat of a rare origin to find. In fact, this is the first offering we’ve had from Bolivia at Ghost, and only the second that I’ve personally ever had. It’s pretty rad though. Producer Yulissa Chambi’s family purchased the farm in the 1980s, but revitalized it and planted new trees in 2019 aiming for quality. Yulissa dedicated herself to learning about the entire supply chain, from growing to roasting, and eventually winning the national aeropress competition of Bolivia. This lot was fermented anaerobically in whole cherries for 72 hours, then mechanically pulped and fermented for 20 more hours in open air tanks. It was sun dried on raised beds.

This is a fun bean. It’s complex and interesting, with flavors you might expect to find in boozy heavily processed coffees. Candied ginger and tepache come to mind. Except that it’s remarkably clean at the same time. It’s a testament to Yulissa’s expertise in using the anaerobic process to control flavors. The acidity stays structured in the malic/citric range and never veers acetic. There are bubbly ripe fruit flavors and sweetness that balance the spice notes. The mouthfeel is plush and creamy. I suspect that it’ll make an excellent espresso. Excellent espresso is good times.

PRODUCER: YULISSA CHAMBI, YUNGAS REGION, BOLIVIA

VARIETY: CATUAI

PROCESS: ANAEROBIC WASHED

GREEN COST: $10.56/lb

TASTING NOTES: GRAPE JUICE / PINEAPPLE / CANDIED GINGER / CHOCOLATE

(250 grams whole bean)

First time origin alert! Bolivia is the smallest coffee exporter in South America, making it somewhat of a rare origin to find. In fact, this is the first offering we’ve had from Bolivia at Ghost, and only the second that I’ve personally ever had. It’s pretty rad though. Producer Yulissa Chambi’s family purchased the farm in the 1980s, but revitalized it and planted new trees in 2019 aiming for quality. Yulissa dedicated herself to learning about the entire supply chain, from growing to roasting, and eventually winning the national aeropress competition of Bolivia. This lot was fermented anaerobically in whole cherries for 72 hours, then mechanically pulped and fermented for 20 more hours in open air tanks. It was sun dried on raised beds.

This is a fun bean. It’s complex and interesting, with flavors you might expect to find in boozy heavily processed coffees. Candied ginger and tepache come to mind. Except that it’s remarkably clean at the same time. It’s a testament to Yulissa’s expertise in using the anaerobic process to control flavors. The acidity stays structured in the malic/citric range and never veers acetic. There are bubbly ripe fruit flavors and sweetness that balance the spice notes. The mouthfeel is plush and creamy. I suspect that it’ll make an excellent espresso. Excellent espresso is good times.