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Bolivia Finca El Arcangel Caturra Yellow Honey

7 Sold6 in stock

RM 80.00

Tasting Note : Orange, Apricot, Melon, Cocoa

Country: Bolivia

Roasting Level: Light

Available Pack Quantity: 200g

Processing Method: Yellow Honey

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Orange, Apricot, Melon, Cocoa

Variety Caturra
Processing Yellow Honey
Region Caranavi
Altitude 1650masl
Roast Level Light Roast
Tasting Notes Orange, Apricot, Melon, Cocoa
Quantity 200g

About this coffee :

Finca El Arcangel is a 10 hectare farm owned by the Rodriquez family and is located in the Bolinda community, just outside of the town of Caranavi.
The total farm runs on 4 hectares fully planted with coffee trees of 4 varieties: Red and Yellow Caturra and Red and Yellow Catuai under native tree shade system: citrus, papaya and avocado. The farm is surrounded by native forest and some of the native tree species are used as shade trees on the farm.
It has been rehabilitated in 2015 with the first seedlings and the first beans were harvested in 2017.

The cherries are harvested and taken to Buena Vista Mill the same day where they are honey processed. After some mechanical pulping that removes part of the pulp, the beans are directly moved to raised beds for 3-4 days before being dried in mechanical dryers: big square boxes with hot air flow at the bottom. When on sunbeds, coffee is moved every 30 min in the morning and every hour in the afternoon. When on the boxes, coffee is moved every hour. The temperature in the mechanical dryers never goes over 40 degrees Celsius and MC and T are controlled at all time with MC/T meters.

The cherry peel is removed after picking the fresh coffee cherries, but some amount of the fleshy inside, the “mucilage”, remains while the beans are dried.
No water is involved during the honey process.

There are different kid of honey process: white honey, yellow honey, gold honey, red honey, and black honey.

The white and yellow honeys have less mucilage left after being mechanically peeled. Gold, red, and black honey coffees, on the other hand, have much more mucilage remaining. This leads to a fuller-bodied coffee.

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Country

Processing Method

Pack Quantity

Roasting Level

EACH BREWING METHOD GRIND SIZE REFERENCE

BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm

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