South America

Bolivia

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£9.95

Bolivia


Uchumachi White Honey // 250g

£9.95
A maple syrup and honey like body complements a layered, red grape, nectarine and red berry acidity. With a soft, white chocolate aftertaste this is a great single origin espresso.
A maple syrup and honey like body complements a layered, red grape, nectarine and red berry acidity. With a soft, white chocolate aftertaste this is a great single origin espresso.

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ABOUT THIS COFFEE:

FACTS & FIGURES:

Region: Yungas
Variety: Caturra and Typica
Altitude: 1550 – 1800m
Processing: White Honey
Producer: Smallholder producers
Harvest: April – July 2016

ROASTERS NOTES:

A maple syrup and honey like body complements a layered, red grape, nectarine and red berry acidity. With a soft, white chocolate aftertaste this is a great single origin espresso.

We love Bolivian coffee, it has a unique and complex flavour profile that you just can’t find anywhere else, as well as some great old stock varieties and some of the highest coffee farms in the world.

Sadly, however the coffee industry is dwindling in the face of uncertain pricing, competition from coca production and a lack of internal infrastructure. This means the coffees are becoming harder and harder to find and more expensive to buy. We are determined to keep seeking them out whenever possible though and so we’re really pleased to present this White Honey lot from Uchumachi, a group of smallholder producers in the Carrasco La Reserva area of the Yungas region.

This lot is made up of coffees from multiple small producers whose farms are on average only 10-20 hectares in size and so too small to process individually. Each farms coffee is assessed for quality and then processed at a central mill in the local town of Caranavi. These coffees are all grown under native shade trees, without using chemicals or fertilizers and are organic certified as green coffee.

This lot is a White Honey or ‘semi-washed’ process which means the skin of the coffee cherry is removed when the cherries are pulped but around 5% of the mucilage (the sticky, honey like substance that surrounds coffee beans inside coffee cherries) is left on the beans. The beans are then dried on raised African style beds for 7-10 days. The effect of this white honey process is a very light and delicate honey, caramel sweetness that complements the complex acidity of the coffee and still allows it to shine.

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68 Goldstone Villas
Hove
BN3 3RU

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01273 220 246

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