Bolivia Copacabana Natural Fermented Espresso

Copacabana
This particular women's blend natural lot comes from three women producers in the Copacabana colony of Caranavi: Carmela Aduviri, Juana Gonzales, and Nancy Palli. Caranavi, the most productive municipality in Los Yungas, is home to 80% of Bolivia's specialty coffee, which has thrived for decades. Copacabana, one of the colonies in Caranavi, is home to 35 families, with coffee serving as the primary source of income for most of its residents. Every day during harvest season, the families harvest the cherries and come together in the evening to sort and select the best ones before transporting them to Agricafé's Buena Vista wet mill in Caranavi, just a few kilometers away.

The Process
For this lot, cherries were delivered by Carmela Aduviri, Nancy Palli, and Juana Gonzalez to Agricafé’s Buena Vista wet mill. After being weighed and delivered, the cherries are dried in a coco dryer until they reach the target moisture level of 11.5%. Once dried, the coffee is transported to La Paz to rest before being processed at Agricafé's dry mill, La Luna.At the dry mill, the coffee is carefully hulled and sorted using both machinery and a team of sorters who hand-select the beans under both UV and natural light. The coco dryer, developed by Pedro, has become an effective drying method used on Los Rodriguez farms. It consists of a series of steel box containers that circulate warm air beneath the coffee bed, allowing the parchment to dry slowly and evenly. To ensure consistent drying, the coffee is manually stirred every two hours.