Bolivian Premium Caranavi – Cafe Kreyol – Apolo Indigenous Microlot

A washed microlot from the indigenous communities of Apolo, a once-untapped coffee region in northern Bolivia (La Paz), grown at 1700m and personally sourced by Cafe Kreyol. Castillo & Typica varietals with bright tangerine acidity, caramel, baking chocolate and a creamy, smooth body. Part of the “Cocaine for Coffee” project, where women-led farming families transitioned from coca to specialty coffee. Best from a medium to dark roast.

Description

Bolivian coffee has really struggled the last couple years and had pretty much dried up in most importers’ minds. They got hit with economic issues alongside coffee disease, and many growers abandoned their trees for other crops or work. It’s finally coming back, and this lot is a great example, a personally-sourced microlot from our buddy Joey at Cafe Kreyol, who travels to Bolivia himself.

This one comes from Apolo, an indigenous region in northern Bolivia (La Paz department) that had never commercially grown or exported coffee until Cafe Kreyol and the Wildlife Conservation Society helped build a model around ecological preservation and sustainable income. Cafe Kreyol works directly with five indigenous communities here who speak a form of Quechua that predates the Incas. One of them, the Trinidad community, roughly 85% women farmers, transitioned entirely from growing coca to coffee, the heart of the “Cocaine for Coffee” project. Partners since 2019. Grown at 1700 meters, washed process, Castillo & Typica varietals.

Tasting Notes: A very nicely balanced cup. A hint of bright tangerine/orange acidity up front with some floral and soft fruit at lighter roasts, balanced by a semi-sweet nutty, chocolaty body. Expect notes of caramel, baking chocolate and orange zest with remarkable clarity and a creamy, smooth mouthfeel. Very light roasts risk a little grassy/herbal, but it straightens out at a medium roast and holds up as dark as you want to take it. The darker you go, the more body and edgy chocolate the cup picks up, with some smoke and roasty tones at the darkest roasts to complement the nutty/chocolaty factor.