Juana Mamani - Single Origin - BOLIVIA

Melon, peach and cocoa

Variety: Caturra

Process: Washed 72hr Ferment - Filter Roasted

Suggested methods: Pour over, Plunger, Aeropress, Cold Brew, Espresso and Stovetop 

Juana Mamani

This coffee was processed by the dynamic team of Juana and Juan Carlos Mamani, in Uchumachi, a small and remote settlement 180 kilometres from La Paz in the heart of the Caranavi province. This region is the epicentre for specialty coffee production in Bolivia, with incredibly high elevations, rich soil, and wide daily temperature ranges providing the perfect conditions to produce exceptional coffee.

Juana Mamani is a first-generation coffee farmer. She bought her six-hectare coffee farm when she was just 16 years old after working nearby on her sister’s farm for five years – long enough to save up to buy her own plot. At 23 she went on to win second place in Bolivia’s Cup of Excellence 2007 with a score of 90.78(very high score – quality)

Juana and Juan are members of one of the most influential coffee farming families in Bolivia. Mamani is a very common name throughout Bolivia, but in this case, we refer to family members Mauricio, Nolberto, René, and of course, Juana and Juan. The family is renowned throughout the region for the coffee they grow and the impact they’ve had on specialty coffee production within their community.

The process

Juana Mamani now owns two coffee farms, which are both located at 1,500–1,670 metres above sea level. This lot was selected from the very highest parts of their farms, where the elevation helps ensure a slow maturation of the coffee cherry. This allows the concentrated sugars to develop more evenly, giving the cup more structure and complex flavours. This year, the family carefully hand-picked their cherries and delivered them to Agricafe’s Buena Vista wet mill in Caranavi.

After being inspected and weighed, the coffee was carefully sorted by weight using water, and floaters were removed. Following this, the coffee was placed a conveyor belt and was disinfected, in a similar process used for wine grapes. Once depulped, it was fermented in Agricafe’s brand new, custom-built stainless steel tanks (show in the video below) for 24 hours. The team made sure the lid remained shut for the full period of fermentation, to ensure no oxygen touched the cherries and that the punch-like, boozy aroma remained trapped inside.

Once the coffee was dry, it was transported to La Paz where it was rested before being milled at Agricafe’s dry mill, La Luna. At this state-of-the-art mill, the coffee was first hulled and sorted using machinery, and then by a team of workers who meticulously sorted the coffee again (this time by hand) under UV and natural light.

ORIGIN: Bolivia

REGION: Caranavi - La Paz

VARIETY: Caturra

PROCESS: Washed Anaerobic

ALTITUDE: 1,600 MASL

SUGGESTED METHODS: Plunger, Pour over, Aeropress, Cold Brew, Stovetop and espresso.