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Our Head of coffee
“Taste notes for coffee from this years El Chollo crop reflect a warmer climate through the bean maturation phase of the plant’s annual cycle, this has lead to a less dominant fruit flavour in the coffee that reminds me of dried fruits, a more prominent milk chocolate flavour as well as crisp malic acidity and refined sugar acidity.”
Finca El Chollo is named for Carlos Meija Rodriguez’s grandfather who was nicknamed the same: “the bargainer”. He worked hard and cut a fine deal to buy the farm which has remained in the family ever since, as has the nickname. People in the local town can still be heard calling Carlos “El Chollo”.
This coffee is honey processed, a Central American version of the pulped natural process. Once the ripe cherries have been picked, they are depulped - the process of separating the beans from the cherry. The beans are then put straight out onto raised beds to dry with the sticky fruit still remaining on the coffee. It takes a little longer than normal for this coffee to dry but the added fruity mucilage adds a level of sweetness, as well as developing the flavours further.
It is important that our coffee is valued for its quality. I like working with Pact because they understand this and work hard to maintain and improve the commercial relationship and friendship we have with them.
The farm contains a mixture of Paca, Catuai Yellow and Red Catuai. These coffees are processed in several methods, including honey, washed, and natural; in the case of Pact’s, it’s honey. We are at an altitude of 1650 meters above sea level in the city of San Pedro de Tutule La Paz.
|FLAVOUR||Milk chocolate and dried fruits|
|PRODUCER||Carlos Meija Rodriguez|
|TASTING NOTE||Milk chocolate and dried fruits|
|VARIETAL||Pacas, Red Catuai, Yellow Catuai|