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HomeCoffeesDark Uchumachi
La Paz · Bolivia

Dark Uchumachi

Fully Washed Caturra, Catuai, Typica, grown at 1300 to 1500 masl

Roasted by Round Boy Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryRound Boy Roasters· Singapore, Singapore
FarmUchumachi, La Paz, Bolivia✓
ProducerEduardo Tola, Andres Uluri, Gonzalo Mamani
ProcessFully Washed✓
Harvest—
Altitude1300 to 1500 masl✓
ClimateTropical savanna
VarietiesCaturra, Catuai, Typica✓
RoastMedium-Dark✓
Tasting notesToasted almonds, caramelised brown sugar, mellow acidity✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Toasted almonds
    Nutty/Cocoa › Almond
  • caramelised brown sugar
    Sweet › Brown Sugar
  • mellow acidity
    Sour/Fermented

Supply Chain

  1. Farm

    Uchumachi, La Paz, Bolivia

    Grown by Eduardo Tola, Andres Uluri, Gonzalo Mamani

  2. Roastery

    Round Boy Roasters

  3. Coffee· viewing

    Dark Uchumachi

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarBolivia TaipiplayaBolivia Carmelo YujraPeru CajamarcaUkuku, PeruLa BanderaAkkoladeSame variety, exploredCaturra3255Catuai1933Typica1436Similar flavour profileToasted almonds, caramelised brown sugar, mellow acidity30Same processFully Washed350From the same originBolivia271More from this roasterRound Boy Roasters15 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessFully WashedAltitude1300 to 1500 maslRoastMedium-Dark
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability