Like with most of fermented coffees, we advise caution particularly around first crack and later on. If too much energy is applied, the roast might come out of control, accelerate significantly, making it tricky to hit your desired end temperature and color.
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
LOCATION: Chinacla, La Paz
ALTITUDE (MASL): 1,500-1,680 m.a.s.l.
VARIETIES: Catuai 80%, 20% Geisha, Java, Pacamara, Red and Yellow Bourbon, Pacas, SL-28, Batían
PROCCESING METHOD: Washed, Natural, Honey, anaerobic, semi-anaerobic
Marysabel and her husband Moises initiated their cultivating coffee affair in the year 1996 (bought land in 1992).
Marysabel comes from the coffee growing family that dates back all the way to the year 1907. It wasn’t until 1996 after she married Moises when they have decided to focus and work hard to develop quality in coffee and eventually become coffee growing leaders in their country.
As COE winners Marysabel and Moises humbly and consistently work hard to maintain the highest coffee potential with respect for their community and the surrounding environment. Although their focus of attention is to achieve the highest quality they believe that social and environmental sustainability is an inseparable part of producing coffee and it reflects on all the coffee producing levels.