LiLo Coffee Roasters BOLIVIA Maritza Mamani Peaberry Washed

After harvesting, the ripe, blemish-free fruit is washed with natural water from a mountain waterfall known as "Boca de Awa" (Mountain Pass, Mountain Eye) in the local language. Afterwards, they are transferred to the aquarium and sorted according to specific gravity to select those that sink to the bottom and are mature.

Peel the washed cherries with a manual pulper, put the parchment paper into the fermentation tank, cover with the lid, and ferment for about 15 to 18 hours. Here we do it the old fashioned way and put our fists into the beans, when the beans stick to our hands it means fermentation is complete and when they slip off it means fermentation is in progress.

After fermentation, the parchment is thoroughly washed with natural water, spread on an African bed, and dried in a cool place to slowly evaporate the water.

To ensure that the green beans are not too hot, we carefully check the degree of dryness and slowly measure the moisture content of the green beans with a moisture meter, reducing it to 11% over approximately 15 to 17 days.

During this time, when the beans are about to get wet from rain or night dew, we bag them and store them in the warehouse, and each time we repeat the process of laying parchment paper on the African bed and drying, depending on the weather situation. When the moisture value reaches 11%, it is bagged and transported to the low-temperature and low-humidity warehouse at an altitude of 4040 meters in La Paz.

【Cupping comments】
① Bright, tangy acidity from peaches and cherries.
② The refreshing sweetness of grapefruit juice.
③ The long aftertaste of roasted almonds.