Arts:Food
This is a coffee from a colony in Bolivia that we've not had coffee from since 2012/2013 (Bolivia Taypiplaya Jatun Kollo Mountain for those who remember!) and it's awesome to have something delicious from Taypiplaya back in 2016!
Taypiplaya is quite a small town in the west of Bolivia, 14km from Caranavi it was formed in 1962 and corresponds to the third section of the Municipality of Caranavi. The region has grown coffee since 1975, when coffee growing was promoted by the government and assistance was offered. The colony has a population of only 750 people, of whom 150 are coffee producers (each owning around 2-3 hectares) and so you won't be surprised to hear that coffee is the main product of the area! It's been that way for about the last 10 years and I certainly hope it's going to stay the same : )
Elda Choquehuanca produces coffee with her husband Felix and they source their cherries from the colony of Taypiplaya, every night from midnight to 0400hrs Elda and Felix transport the cherries the local wet mill at Buena Vista which is run by AgriCafe where the coffee is processed for them. AgriCafe manage 7 farms in the area (including La Linda!) and help local farmers to process their coffee when they don't have access to their own wet mill.
In the cup this is like eating a chocolate digestive biscuit with a glass of apple juice! Up front there's a hit of digestive biscuit then the delicious milk chocolate I love tasting in our Bolivians, all finishing off with sweet juicy apple and more milk chocolate in the aftertaste.
- Country: Bolivia
- Region: Caranavi
- Town: Taypiplaya
- Altitude: 1,500 - 1,550 m.a.s.l.
- Producer: Elda Choquehuanca and her husband Felix
- Processing method: Washed
- Varietals: Caturra and Typica
- Washing: Mechanical
- Fermentation: Semi-wet
- Fermentation time: 12 hours, 30 minutes
- Drying method: Drier
- Drying time: 41 hours
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