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RhoadsRoast Coffees & Importers

5 lbs. Bolivian Organic Fresh Unroasted 100% Arabica Coffee Beans

Regular price 130.00 NIS
Regular price Sale price 130.00 NIS
Sale Sold out
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  • Honey, dried cherry: roasted at medium. Dark Roast: Very dark. Intense and deep. Even sweeter in the cup, still delicate but rich.
  • The Bolivian Yungas has a heavy, full-bodied, mellow, nutty flavor and satisfying taste, a soft acidity and great balance, topped off with a surprising semi-sweet finish.
  • Varieties: 70% criolla; 30% caturra. Altitude: 3,937-5,905 Feet, 1200-1800 meters above sea level.
  • Trading Partner: Federacion de Caficultores Exportadores de Bolivia (FECAFEB). Location: Caranavi Province, North and South Yungas.

Plush Typical shrubs are grown on the rugged slopes of the Southern Andes Mountains, in a humid, sub-tropic forest dominated by precious Mahogany trees. The majority of the local family farmers cooperate in this project, producing one of the highest quality Bolivian coffees available. This coffee is very rich with nutty aroma, notes of lemon peel, cinnamon, and carob. The Federation of Exporting Coffee Producers (FECAFEB) was founded in 1991 as a national organization to defend the rights and needs of small-scale coffee farmers. FECAFEB has taken huge steps forward and seems to be right in stride with the new Bolivian political reality in support of Indigenous voice and rights. At elevations as high as 5,800ft, Colonial Caranavi is grown by a small group of native farmers known as Colonials. Below a magnificent mahogany forest there are 41 small farms averaging 3 acres each; cultivated here are the Typica and Bourbon varietals of Arabica coffee. The farmers diligently grow and work to improve the quality of their coffees and their organic farming cultivation practices. This organic coffee is grown without the use of harmful pesticides, harvested by hand, and dried on raised bed patios, which are consistently tended to; this ensures even drying and an even roast. Since it is Fair-Trade Certified, the farmers and their communities greatly benefit from its production which has created a political space for the voice of small-scale coffee producers. Organic Bolivia’s full-bodied coffee develops sweetened, fruit flavors, Cultivated near orange, lemon, and other fruit trees, This coffee sometimes have undertones of these fruits. With low acidity, is also known to produce nutty, chocolate flavors after being brewed. When roasted to a medium level, it has a sweet flavor with notes of dried cherry. Roast at medium, or for the intense coffee lovers, this Bolivian can adapt to a dark, very dark cup.

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Customer Reviews

Based on 13 reviews
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T
Terry
Excellent coffee beans

Always the best quality.

J
John Badendick
Amazing Bean and versitile

We blend it with Bali Kintamani beans for our house coffee roasted to a City +. Every one raves about how good it is.

R
Richard shehorn
Very good coffee

The Bolivian Coffee is very very good And I roasted it at Dark roast .

M
Marilyn Pecinovsky

The beans are good. I’m not a coffee expert. I just enjoy roasting my own coffee trying beans from different places.

R
Rudy Zamora Jr
Versatile Bolivian Bean

The Bolivian Organic bean is a gem. The versatility and simplicity of roasting with this bean has been a dream. I can actually automatically clock it in now when first crack is about to happen and when second crack will begin before dropping out the heat to cool. The brightness and subtle citrus tones eminently dance with the underlying sweet caramel, nutty, honey and floral notes beautifully when roasted to medium. Roast into second crack and slightly darker opens up into cocoa and baking spices on the palate.

At first, though, I was not quite certain I'd enjoy working with this selection and nearly contacted Rhoads to complain, thinking and feeling I received a bad batch because the first couple of test pounds I ran through my roaster were not turning out. They were burning, stalling, not reaching nor getting past first crack or up to second crack. I felt slighted and frustrated ending up having to discard such good coffee beans. (Ended up grinding them and repurposing them in the garden so it's not a total loss.) I walked away from them for a good week to analyze where things may have gone wrong, see what tweaks needed to be made, pondered if something was wrong with my roaster?

In conclusion, it was a heat retension and air flow issue that ironically was discovered after the cover of my roaster shattered to pieces and I replaced it with an ordinary pan lid from my kitchen that had an air flow valve. First run after the incident occurred produced the most perfect looking, tasting results ever. Received major accolades from an espresso connoisseur I know for how well my medium roasted Bolivian tasted after he ran it through several of his proprietary espresso tests he's developing for the coffee industry. His words revived my confidence to keep learning and pushing to become a more skilled roaster.