|Notes||Candied fruit, raisin, brown sugar|
INFORMATION ON THE ORIGIN
Café Pista introduces a new origin to its menu: Bolivia. This magnificent South American country is a coffee producer little known to the general public, and yet its climate and very high altitude make it a particularly interesting origin. But these coffees are not only remarkable for their provenance, they are also the very first direct import for Café Pista. A little over two years after the start of our roasting operations, we are extremely proud to be able to offer for the first time two exclusive coffees, which we have selected and bought directly from their producers at a price more than 4 times higher than market price.
Kusillo coffee comes from Bolinda in the province of Caranavi, located in western Bolivia. Kusillo means "monkey" in Aymara, a native language of the Andes, still spoken by millions of people in the region today.
La Finca Kusillo is one of the farms owned by Agricafe. Founded around 30 years ago by Pedro Rodriguez, Agricafe is now run by Pedro and his two children, Daniela and Pedro Pablo, and represents a total of nearly 1,000 producers. Along with its own production activities, Agricafe offers logistical and financial support to the producers it represents, in addition to training them in sustainable agricultural practices and enabling them to increase the quality of their harvests.
In 2019, Agricafe was honored with the Specialty Coffee Association's Best Sustainable Business Model award, recognizing decades of investment in establishing an inspiring sustainable and social production model. We had the chance to meet the Rodriguez family and visit their farms in 2019. After several months of discussion with Daniela Rodriguez in 2020, we had the opportunity to select two lots from the current harvest. We bought these lots directly from Agricafe and we entrusted the transport to the company Royal Coffee.
Grown at an altitude of around 1500 meters, this coffee is made from the Red Caturra variety. It is picked at full ripeness and sorted by floatation first, then by hand, to remove overripe or underripe cherries. It is then depulped using a mechanical depulper, then placed in an air-free fermentation tank whose temperature is kept below 25 degrees Celsius. Finally, it is passed under a stream of water in order to remove the remaining mucilage, before being dried slowly and under permanent control in a mechanical dryer for 110 hours, according to a rhythm recreating the alternation of day and night. Fruity and delicate, it offers a complex tasting in both espresso and filter.
This round and very sweet coffee tastes of candied fruit and raisins, on a finish of brown sugar.