Is there a good variety of Bolivian coffee? how's the cocoa from the sun in Waliki Manor? how's Java?

Bolivia Valiki Estate Cocoa Sun Java

Bolivia Waliki Coco Natural Java

Coffee growing area: La Paz

Planting altitude: 1600 m

Type of coffee: Java

Processing method: cocoa sun treatment Coco natural

coffee producing areas

This Bolivian cacao sun comes from a small estate called Waliki Java. The name is inspired by a local greeting meaning "How is everything ?" The answer is " All Good" or "Hakuna Matata."

Valiki Estate is located in the Bolinda colony in a dense steep valley about 10 kilometers outside the town of Caranavi in La Paz, Bolivia.

The Bolinda colony was founded 52 years ago and was once known as 'Bolivia Linda' or 'Beautiful Bolivia'. Over the years, the name was shortened to Bolinda and is now one of the larger settlements in the area.

Valiki Estate is owned by the Rodriguez family. The Rodrigues family owns a family business called Agricafe, which produces coffee from its own estate and purchases high-quality small batches of crops from small producers in the Yungas region.

Valiki Estate covers an area of 3.62 hectares and is 1600 meters above sea level. This high altitude helps ensure slow ripening of coffee fruits. This slow ripening process leads to an increase in sugar concentration in the coffee fruit, which helps the coffee become sweeter.

treatment

During harvest season, the estate hires pickers from the Bolinda community to carefully select the coffee fruit during the harvest.

These pickers are trained to pick only ripe coffee fruits, and the harvest season is divided to ensure that the coffee fruits are picked at the best ripeness.

The estate uses crates to ensure that the coffee is not damaged during transport and also to keep the coffee fruit ventilated, thus preventing unnecessary early fermentation.

After sorting and weighing, the coffee fruits are carefully washed and dried on raised African drying beds, then turned over every hour. After about a week, the coffee fruit is placed in a cocoa dryer.

Never before had a cocoa dryer been used for the processing of coffee beans, but Pedro Rodriguez's family has been innovating and experimenting with different processing techniques and has found that cocoa dryers can slowly and continuously dry coffee beans at low temperatures, thus reducing the impact of weather conditions.

Coffee beans are kept in large steel drums for about 35 hours at temperatures not exceeding 40 degrees Celsius, turning every 30 minutes.

After the beans are dried, they are transported to La Paz to rest and then dehulled at Agricafe's drying plant La Luna. In this factory, coffee is carefully shelled and sorted mechanically, in addition to manual sorting under ultraviolet light and natural light.

coffee varieties

This Bolivian Variki Estate coffee bean variety is Java.

In Bolivia, the variety known locally as the long bean is named because of its long appearance. Its official name should be Java. Java is a very interesting bean species. From the name, it can be seen that there is a strong association with Indonesia.

Java was originally a coffee tree species that originated in the primeval forests of Ethiopia, collected by local peoples and then spread through Yemen to Indonesia, where it was named Java.

Java was originally thought to be a variant of tibeka, but genetic alignment revealed that Java was actually a coffee variety from Ethiopia, Abyss inia.

After Indonesia, Java varieties first spread to the nearby Timor islands and then to Cameroon in East Africa, where they were first released for cultivation in 1980.

As for the spread to Central and South America, it was introduced to Costa Rica in 1991 through CIRAD (the Centre de Coopération Internationale en Recherche Agronomique pour le Développement) under the leadership of breeding expert Benoit Bertrand. The first Central American country to officially recognize the Javanese variety was Panama.

Java fruits and seeds are very long, shoots are brassy, plants are quite tall, but yield is low. Because of its outstanding flavor, it is not inferior to rose summer, and has stronger resistance to leaf rust and coffee fruit disease, which is very suitable for smallholder cultivation.

baking curve

Cup Test Results