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Bolivia, Finca La Asunta 250g Bag Front
Bolivia, Finca La Asunta 250g Bag Back
Bolivia, Finca La Asunta Lifestyle

Bolivia, Finca La Asunta

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About the Bean

Second-generation coffee farmer Juan has been plucking cherries from the rugged slopes within Sud Yungas province since 2004. His geisha trees work to grow quality coffee and restore local biodiversity at the same time. The region is known for its coca leaf production, though recent overabundance has affected soil fertility. Planting coffee trees is slowly helping the region recover from this imbalance. Having undergone washed processing, 22-hour dry fermentation, and 7 days on raised beds, the coffee offers an extrasensory experience. Expect tropical fruit notes and irresistible nutty flavour.

Region
La Asunta
Variety
Geisha
Process
Washed
Altitude
1,550 MASL
Producer
Juan Carlos Huanca
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Contact Time
28-32 seconds
Dose
22g
Brew Ratio
1:2.8
Temperature
94°C
Extraction
62g
Filter
Pours
2 (including bloom): 30g, 210g
Water
240g
Dose
15g
Bloom
30g (40 seconds)
Pour Time
1:30
Brew Ratio
1:16
Draw Time
2:30
Temperature
95-97°C

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