Yulissa Chambi’s family have been growing coffee in the Yungas region. Yulissa is in her early 20s and splits her time between the farm and pursuing a university degree. Yulissa is a young accomplished coffee professional. Her pursuit of excellence in coffee production includes earning her certification as a Q grader in coffee evaluation and studying fermentation.
Tasting Notes:
Blackberry, Raspberry, Candied Lemon Zest
Region: San Lorenzo, Caranavi province, La Paz Department, Bolivia
Elevation: 1550 masl
Cultivar: Red Catuai
Process: Anaerobic Cherry fermentation, Fully Washed
These coffee cherries were hand-picked, carefully sorted, and cleaned before being sealed in tanks to ferment without oxygen for 72 hours. After that, the fruit was removed, and the beans were fermented a second time for 20 hours to break down the remaining fruit. Finally, the beans were washed clean and dried slowly on raised beds in the sun, creating a clean, vibrant flavor in the cup.
Yulissa Chambi’s family have been growing coffee in the Yungas region. Yulissa is in her early 20s and splits her time between the farm and pursuing a university degree. Yulissa is a young accomplished coffee professional. Her pursuit of excellence in coffee production includes earning her certification as a Q grader in coffee evaluation and studying fermentation.
Tasting Notes:
Blackberry, Raspberry, Candied Lemon Zest
Region: San Lorenzo, Caranavi province, La Paz Department, Bolivia
Elevation: 1550 masl
Cultivar: Red Catuai
Process: Anaerobic Cherry fermentation, Fully Washed
These coffee cherries were hand-picked, carefully sorted, and cleaned before being sealed in tanks to ferment without oxygen for 72 hours. After that, the fruit was removed, and the beans were fermented a second time for 20 hours to break down the remaining fruit. Finally, the beans were washed clean and dried slowly on raised beds in the sun, creating a clean, vibrant flavor in the cup.
