{"product_id":"bolivia-caranavi","title":"Bolivia - Caranavi","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eRegion - \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eSan Lorenzo, Caranavi, La Paz \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003eNotes - Chocolate, Cherry, Grape Juice\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eProcess - Anaerobic Washed\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eVarietal: Red Catuai \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eAltitude: 1550 masl \u003c\/p\u003e\n\u003cp class=\"p1\" style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\" style=\"text-align: left;\"\u003e\u003cspan\u003eFARM NOTES: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-contrast=\"none\"\u003eYulissa Chambi is a young and accomplished Bolivian coffee professional whose coffee we are proud to feature. Doing so has not been easy, her coffee is limited and highly sought after locally thanks to her rapid ascent in Bolivia’s national specialty scene.  \u003c\/span\u003e\u003cspan data-ccp-props='{\"335557856\":16777215,\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-contrast=\"none\"\u003eYulissa’s personal story is a nice analog to the recent history of Bolivia’s specialty coffee as a whole. After decades of neglect, the family farm was recently reinvigorated and now produces some of the tastiest washed coffee anywhere in South America. Along the way, Yulissa became Bolivia’s National Aeropress Champion and very involved barista. As a producer, Yulissa’s particular ability to use anaerobic fermentation, \u003c\/span\u003e\u003ci\u003e\u003cspan data-contrast=\"none\"\u003enot\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-contrast=\"none\"\u003e as a transformation effort but as a subtle enrichment of the already abundant botanical flavors of her fully washed coffee, is among the best applications of the method we taste each year from anywhere. \u003c\/span\u003e\u003cspan data-ccp-props='{\"335557856\":16777215,\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-contrast=\"none\"\u003eThis year’s lot from Yulissa’s farm is lightly creamy with a sweetness evocative of a tropical fruit smoothie. There’s a balanced florality that ranges from soft jasmine to invigorating juniper, and the kind of tart center of red fruits and complex brown sugars that come from perfectly ripe picked cherry. \u003c\/span\u003e\u003cspan data-ccp-props='{\"335557856\":16777215,\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-contrast=\"none\"\u003eIn the 1980s, Yulissa’s family purchased a 20-hectare piece of property in the Yungas region, in the mountains surrounding the small valley city of Caranavi. At the time, the farm was pure jungle; no roads or services of any kind could access it.  \u003c\/span\u003e\u003cspan data-ccp-props='{\"335557856\":16777215,\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-contrast=\"none\"\u003e5 years after the purchase, her family planted 4 hectares of coffee. For the next 40 years the family land was cherished for its location and refuge from city life in La Paz, but due to declining coffee prices and disinvestment from Bolivia’s government, coffee production was not a viable trade for the family, and was therefore not an investment worth making. Over the years the coffee trees aged and lost their production, and the family remained in the city where occupational prospects were far better. \u003c\/span\u003e\u003cspan data-ccp-props='{\"335557856\":16777215,\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-contrast=\"none\"\u003eIn 2019, Yulissa’s generation decided it was time to renovate the farm. Bolivia’s specialty coffee had developed to the point where Caranavi was seen as an area of high terroir potential, and Yulissa herself, barely out of secondary school, was interested in the bubbling specialty roaster and barista culture in the city.  \u003c\/span\u003e\u003cspan data-ccp-props='{\"335557856\":16777215,\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-contrast=\"none\"\u003eBetween 2019 and 2021, the original 4 hectares were re-planted, along with 3 new ones. With this newly invigorated coffee under her control, Yulissa dedicated herself to producing coffee the best way possible. In the process she also set to learning the rest of the value chain, from milling to roasting and \u003c\/span\u003e\u003ci\u003e\u003cspan data-contrast=\"none\"\u003ebarismo—\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-contrast=\"none\"\u003ethe art and practice of being a barista, which strangely has no English equivalent. \u003c\/span\u003e\u003cspan data-ccp-props='{\"335557856\":16777215,\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-contrast=\"none\"\u003eThe 7 hectares of coffee is managed by extended family and neighbors throughout the year. During harvest the family employs 8 pickers, and otherwise covers all necessary harvesting and processing themselves. \u003c\/span\u003e\u003cspan data-ccp-props='{\"335557856\":16777215,\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-contrast=\"none\"\u003eFor this anaerobic washed lot, hand-harvested cherry was carefully sorted for consistency and floated for density, after which it was then washed clean and placed into closed containers to ferment anaerobically for 72 hours. After this brief whole cherry fermentation stage, the coffee was then mechanically depulped and fermented in a traditional open top tank for 20 hours, until the residual mucilage was mostly dissolved. After this second fermentation in parchment, the mucilage was carefully washed away and the parchment was transferred to raised screen beds to dry in the sun.  \u003c\/span\u003e\u003cspan data-ccp-props='{\"335557856\":16777215,\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan data-contrast=\"none\"\u003eSince Bolivia is a landlocked coffee producing country, all farmers, and microlot farmers more than most, need help getting their coffee to the international market. Felix Chambi Garcia, a contact of Royal’s who works with various producer groups in the country, has become an important figure, helping producers with the logistics of moving coffee to the dry mill where quality and traceability are protected during the preparation for export.\u003c\/span\u003e\u003cspan data-ccp-props='{\"335557856\":16777215,\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e____\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003eWe roast weekly on Mondays. \u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Fuzz Coffee Roasters","offers":[{"title":"11oz","offer_id":44324406296729,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":44324406329497,"sku":null,"price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0482\/8561\/4233\/files\/BoliviaWeb2026.jpg?v=1781139562","url":"https:\/\/fuzzcoffeeroasters.com\/products\/bolivia-caranavi","provider":"Fuzz Coffee Roasters","version":"1.0","type":"link"}