Artist Reserve Bolivia Rosita - Anaerobic Natural Java
ARTIST RESERVE: BOLIVIA
ROSITA ANAEROBIC NATURAL JAVA
FLORAL BERRY, GRAPE, MANGO + ORANGE SORBET
BEAN DETAILS:
ORIGIN: Caranavi, Bolivia
PRODUCER: Finca Rosita
PROCESS: Natural/Fermentation 4-5 days in an airtight containers/Drying 20-25 days on raised beds.
ELEVATION: 1350-1740 masl
TASTING NOTES: floral berry, orange sherbert, grape, rainbow sherbert, mango
ROAST TYPE: Light
Farm Level
This particular lot is fermented and dried in cherry using an anaerobic process, which means that the coffee is fermented in completely sealed tanks without oxygen. Airlocks are used to allow the coffee to release CO2 gases without oxygen entering the tank, enabling a completely controlled and homogeneous fermentation.
To determine the proper fermentation point, a brix meter (sugar content meter) is used. During the fermentation process, the coffee releases a liquid that accumulates at the bottom of the tank. Each tank has a tap where the brix of the liquid is measured every 3 to 4 days to determine if the coffee has fermented properly. When the sugar content of the coffee reaches 8 brix, the coffee is removed from the tank to proceed with drying. This fermentation process takes between 4 to 5 days to complete.
Depending on weather conditions, drying time varies from approximately 20 to 25 days.
The Illimani community is located near the base of the snow-capped mountain that also bears the Illimani name, which translates to "where the sun rises" in Aymara. With a height of 6,462 meters above sea level (masl), this mountain is made up of 4 peaks and is the second highest mountain in the Bolivian Andes.
The vegetation in the region changes rapidly, from large plantations of potatoes and quinoa to many hectares of coffee, plantain, yucca, and other crops. These and other peculiarities of the Andean terrain contribute to the complexity and differentiation of Bolivian coffee.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?