 Certified Organic. This lot is a 2009/10 crop and was vacuum-packed at origin.
We bought this delightful peaberry bean coffee directly from Telmo for the fourth year in a row. This lot was intended for submission to the 2009 Bolivia Cup of Excellence® (COE) competition, however, a sample was found with a defect and the whole lot was disqualified. We re-cupped each bag (no problems!) and bought the whole lot.
News Flash: On the June, 2010 issue of Coffee Review, this coffee received a cupping score of 91 by Kenneth Davids.
READ THE COMPLETE REVIEW
Coffee Specs
|
Grade |
Specialty |
|
Category |
Micro Lot -Peaberry |
|
Screen |
15 |
|
Altitude Grown |
Above 4,000 feet |
|
Cupping
Scores |
84
(Minimum), Range: 85 - 95 |
Sample Cupping Score from our Head Cupper
| Aroma |
7 |
Flavor |
7 |
|
Sweetness |
7 |
Aftertaste |
7.5 |
|
Acidity |
7 |
Balance |
7.5 |
|
Body |
7 |
Overall |
7 |
| |
|
Total |
57 |
|
Total Score |
36+57 |
|
93/100 |
Comments:
Sweet
chocolate, black cherry, sugar cane, dried stone fruit, syrupy mouth feel,
clean, syrah wine, pecans, malt. |
|
| Best |
| 8 |
| 7 |
| 6 |
| 5 |
| 4 |
| 3 |
| 2 |
| 1 |
| Worst |
|
Telmo Cahuana Mamani began growing coffee in 1986 on a hectare of land that had been given to him as payment for his work as a school teacher at Comunidad Universo. From that point on Telmo dedicated himself to coffee production. He participated in previous competitions, but this was the first year he had made it to the international jury. “For me, this is a great achievement. As a result I’m very motivated and excited to keep working…first to improve the quality of for my family and children, and also to keep producing coffee.”
Telmo's farm is located in the Pilón Lajas Ecological Reserve According to Telmo. “Coffee is a very noble product for the land, it is a friend of the environment. This is how I and my compañeros respect mother earth.” Telmo currently has 16 hectares planted with Criollo (Typica) and Caturra coffee, and one day hopes to have as much as 100 hectares of coffee. “Thanks to God, today we have more demand than we can produce. Coffee is profitable and I want to tell all of my neighbors that quality of the coffee speaks for itself; if a coffee is good it will sell itself and Bolivian coffee is excellent.”
In Telmo's farm ripe cherries are hand harvested from June to September. Depulping is done daily immediately after harvest. Wet milling is done centrally at the AIPAC’s mill. Depulped coffee is fermented for 15 hours and washed with clean water from mountain springs. The coffee is then sun-dried on drying patios and wooden tables. Production is done without the use of chemical pesticides or fertilizers. Telmo's coffee is certified organic by BioLatina (an USDA agent).
We regularly visit with Telmo in Alto Beni, Sud Yungas, where his farm is located. His community has a beautiful cascade (hence the name of his coffee) which is the community's gathering point. It is very inviting on hot days with its white veil, crystalline waters and rocky formations. Telmo is not only a school teacher but an avid community organizer (in May, 2009 he was elected Vice President of FECAFEB, the Bolvian Federation of coffee growers), and a coffee growing instructor, always willing to lend a hand and disperse wisdom.
View a short video. See if you can recognize Nelson as one of the cuppers ADDITIONAL COFFEE & FARM DESCRIPTION & STORY
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