Sweet and Refreshing like Dry Apple Cider with Orange Peel and Mulling Spices
Freddy Huayhua is relatively new to coffee but his entry into becoming a producer in the community of Kantutani is both exciting and encouraging to us in our decade plus investment there.
We befriended his neighbor Juan Jose Machicado when he was at a similar stage in life with two young children dreaming of where specialty coffee could take them. It was Juan Jose’s success in Kantutani that inspired Freddy to take up coffee along with a handful of other young upstarts.
We’re already seeing great potential from Freddy and his young farm. The future is bright in Kantutani, it always has been. Sometimes it will take a long commitment and patience to see it. We’re so glad we do.
| Producers |
Freddy Huayhua |
| Places |
Kantutani, Caranavi, Bolivia |
| Varieties |
Catuai |
|
Terroir |
Clay Loam soil on 1/2 of a hectare planted on 14 hectares of forested land |
| Process |
Bright red picked cherries are floated before depulping in a cylindar depulper. Traditional accelerated fermentation of 8-10 hours in a wooden box followed by washing with six rinses in a second wooden box. The wet parchment is sun dried on raised beds for 10-20 days. |
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