Bolivia Bernadino Aliaga micro-lot

About Bolivia Bernadino Aliaga micro-lot

Arrived mid-May 2024 in grainpro, new crop.

Bolivia ranks as the 38th largest coffee producer globally. While Bolivian coffee might not be as renowned as that of its neighboring countries, coffee plants flourish in specific regions. The history of coffee in Bolivia dates back to the Spanish colonial era, beginning in the mid to late 1500s and lasting until the early 19th century. Bolivia gained independence in 1825, and around that time, in the late 18th to early 19th century, coffee was introduced to the country, initially taking root in the fertile, tropical Yungas region. During this period, indigenous people were often forced into servitude to cultivate coffee. Large-scale coffee cultivation did not begin until the 1920s, with significant agricultural reforms occurring in the mid-20th century following the Bolivian National Revolution of 1952. A government decree during this time allowed newly liberated indigenous people to own agricultural land.

Currently, coffee production remains concentrated in the Yungas, particularly in the Caranavi province. Although varieties such as catuai and caturra are present, the typica cultivar is predominant in this principal coffee-growing area. This predominance is likely due to the Bolivian government's initiative in the 1960s to allocate land to indigenous farmers and miners in the then sparsely populated Caranavi. Over the past 60+ years, farming has expanded, making Caranavi the largest coffee-producing region in Bolivia.

• Country: Bolivia
  
• Region: Caranavi
• Sub-Region: Taipiplaya
  
• City: Amor de Dios
• Farm name: El Paraiso del Café
• Producer: Bernardino Aliaga
  
• Altitude: 5000 - 5100 feet
  
• Coffee Variety: Red and Yellow Catuai
  
• Processing: Fully Washed
• Drying: Raised beds for 14 to 15 hours

Bernadino Aliaga Torque and his wife Francisca Mamani Machaca have been involved in the coffee industry since 2000. They have three children: Ruben, Javier, and Vilma. Their farm, Finca Aliaga "El Paraiso del Café," spans 11 hectares, with 8 hectares dedicated to coffee and 3 hectares earmarked for new development. The farm produces about 60-80 bags of coffee annually, and they aim to increase their yield with the additional 3 hectares under development.

Beyond cultivation, Finca Aliaga emphasizes processing, utilizing raised beds for sun drying. They practice selective harvesting, depulping, and controlled fermentation techniques. Fermentation lasts for 14-15 hours daily before the coffee is washed and dried on raised beds to achieve a 12% moisture content.

Cup Characteristics: Lots of fruit and vanilla aromas. Flavors of blueberry, persimmon, milk chocolate. Significant fruit flavors. Very clean aftertaste.

Roasting Notes: This higher grown coffee can withstand a broad range of roasts. We like it best as it approaches second crack, as this roast level accentuates body. But you can feel equally comfortable backing off a bit and roasting it lighter, or, going further towards a dark roast.