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HomeCoffeesCaranavi Copacabana Washed
Caranavi · Bolivia

Caranavi Copacabana Washed

Washed Catuai, Typica, grown at 1350 to 1740 masl

Roasted by PT's Coffee Roasting Company

Recently sold out· checked 3 Aug
CooperativeRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryPT's Coffee Roasting Company· Kansas City, USA
CooperativeCopacabana Community, Caranavi, Bolivia✓
Producer—
ProcessWashed✓
Harvest—
Altitude1350 to 1740 masl✓
ClimateTemperate oceanic
VarietiesCatuai, Typica✓
RoastLight✓
Tasting notesRoasted Hazelnut, Yuzu, Molasses✓

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

Flavor Profile

3NOTES
  • Roasted Hazelnut
    Nutty/Cocoa › Hazelnut
  • Yuzu
    Fruity › Citrus
  • Molasses
    Sweet › Brown Sugar › Molasses

Supply Chain

  1. Cooperative

    Copacabana Community, Caranavi, Bolivia

  2. Roastery

    PT's Coffee Roasting Company

  3. Coffee· viewing

    Caranavi Copacabana Washed

Keep exploring the atlas

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

Tastes similarBolivia Sol De La Manana Caturra JH WashedBolivia Los Rodriguez Geisha WashedLos Rodrigues Caturra Washed Bolivia In StoreCopacabana, Bolivia【Limited】BOLIVIA Sixto Perez Pacamara WashedLos Rodriguez Caturra Washed BoliviaSame variety, exploredCatuai1933Typica1436Similar flavour profileRoasted Hazelnut, Yuzu, Molasses333Same processWashed13025From the same originBolivia271More from this roasterPT's Coffee Roasting Company156 coffees
Community

Brew recipes

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

ProcessWashedAltitude1350 to 1740 maslRoastLight
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