Juana Mamani , Bolivia

Juana Mamani , Bolivia

Regular price $25

 

*We roast every Tuesday. All orders placed before Monday 12:00pm (AEST) will be roasted and fulfilled that Tuesday. All orders placed after that will be roasted the following week.

Country 
- Bolivia
Region -
Uchumachi
Producer/s - Juana Mamani
Washing Station - Shared local wet mill
Processing - Fully-washed
Varietal/s - Caturra
Altitude - 1550-1600 MASL
Harvest - September 2023

Flavour Notes - Rose, rice wine, silky

 

This region is the epicentre for specialty coffee production in Bolivia, with incredibly high elevations, rich soil, and wide daily temperature ranges providing the perfect conditions to produce exceptional coffee.

Juana Mamani is part of the Mamani coffee family, with relatives Juan Carlos, Mauricio, Nolberto, Lorenza and René – who are known throughout the region for the coffee that they grow and the impact that they’ve had on coffee production within the region. The Mamani brothers and their wives own neighbouring farms located in the Caranavi Province in Bolivia. Farms here are small and traditional, and almost all the work is carried out by the farm’s owners and their extended families, with just a handful of temporary workers hired to help out during harvest.

The family members are Aymara, an indigenous people that originally lived on the Altiplano (a vast plateau of the central Andes that stretches from southern Peru to Bolivia and into northern Chile and Argentina). The region is known for the world’s highest lake, called Titicaca. When the Aymara first moved to Caranavi, they named this ‘colonia’, or settlement, Uchumachi.

When the Mamani family first got into coffee, they would sell it to the local market as wet parchment – known locally as café en mote. But over the last decade (since the arrival of the Cup of Excellence), the entire family has focused on producing specialty coffee. Now, they selectively pick their coffee cherries and sell their top-grade coffees for substantially higher prices to our longtime partners the Rodríguez family at Agricafe as part of their Sol de la Mañana program. Since joining the program in 2015, the family follows a very structured series of courses focused on improving both quality and, critically, yield quantity at their farms. The curriculum hones in on one aspect of farming at a time and includes information on building and maintaining a coffee nursery, when to prune and use fertiliser, how to avoid and treat leaf rust, and how to selectively pick coffee.


Espresso Recipe: 1:3 ratio
In: 20 grams dry dose
Out:  60 grams beverage weight output
Time: Contact time of 26+ seconds

Filter Recipe: 1:17 ratio 
In: 20 grams dry coffee
Out: 335 grams brewing water
Time: 3:00-3:30 minutes