producer

In the heart of Bolivia’s Yungas, a historic and fertile region for coffee growing, a new generation of producers is emerging. Among them, Yulissa Chambi , 23, embodies this revolution. With her family, she manages a 10-acre farm while continuing her university studies. Heir to a coffee tradition of more than 60 years, Yulissa benefits from the support of government initiatives that encourage innovation and sustainability in the sector.

process

The carefully selected coffee cherries undergo anaerobic carbonic fermentation for 72 hours, a modern method that intensifies the flavours. They are then pulped and fermented in open vats, before being washed to remove residue. The drying, carried out on patios and raised beds, combines tradition and innovation to guarantee exceptional quality.

profile

This red Catuai offers fascinating complexity. Dominant notes of black tea provide a subtle richness, while ginger adds a spicy warmth. Apple and grape provide a fruity and fresh sweetness, balanced by tangy touches of blackcurrant and raspberry. Hints of rosemary and a hint of rhubarb on the finish complete this vibrant and refined cup.