Bolivia Caranavi La Llama Java Mosto Washed

Description

About This Coffee :

Bolivia Caranavi La Llama Java Mosto Washed

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Grapefruit, Guava, Shincha

Variety: Java 

Altitude: 1,700 m 

Processing Method: Mosto Washed 

Origin: Caranavi, La Paz, Bolivia

Region and Farm Introduction: Caranavi, located in Bolivia’s La Paz department, is one of the country’s prominent specialty coffee-growing regions. Its mountainous terrain, varied elevations, and cool growing conditions provide a favourable environment for producing coffees with vibrant acidity, delicate aromatics, and layered sweetness.

This Java lot from La Llama showcases an elegant combination of citrus brightness, tropical fruit sweetness, and refined tea-like qualities. Grapefruit brings a lively citrus character, guava adds gentle fruit sweetness, while Shincha contributes a fresh, delicate green-tea impression.

Processing Method Features: Mosto Washed is a variation of washed processing that incorporates mosto, a fermentation liquid derived from coffee processing, into a controlled fermentation stage. Depending on the producer’s protocol, this liquid may contribute microorganisms and fermentation metabolites that influence flavour development.

The washed finishing process helps maintain clarity and definition in the cup. For this lot, the resulting profile combines bright grapefruit, sweet guava, and delicate Shincha-like notes, creating a refreshing and tea-forward coffee experience.

Grind to Use

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee

Size Guide

Brewing Method	Brew Time	Coffee to Water Ratio	Bottom-Top Sieve
Pour Over	3:40 min	1:16	400 – 800 µm
French Press	10:00 min	1:13	600 – 1000 µm
AeroPress	2:20 min	1:15	500 – 900 µm
Moka Pot	1:30 min	1:11	350 – 700 µm
Drip Brewer	N/A	1:17	400 – 900 µm
Espresso	0:26 min	1:2	250 – 500 µm
Cold Brew	16 hours	1:10	600 – 1100 µm
Syphon	1:40 min	1:15	400 – 800 µm