{"product_id":"bolivia-cochabamba-roasters-special","title":"Bolivia Cochabamba (Roaster's Special)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cstrong\u003eRoaster's Special — Bolivia San Jose Cochabamba Red Catuai available for 2-3 months only\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoaster’s Special\u003c\/strong\u003e focuses on exceptional flavour, origin character, and drinkability — showcasing distinctive coffees selected for their quality, clarity, and expression of terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Various Smallholder Producers\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Cochabamba, Bolivia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTown:\u003c\/strong\u003e San José\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Red Catuaí\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,600 – 1,900 MASL\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Fully Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest Period:\u003c\/strong\u003e April – August\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast profile:\u003c\/strong\u003e Medium roast\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour notes:\u003c\/strong\u003e Pineapple. Monk Fruit. Yellow Stone Fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e Bright – Tropical\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBody:\u003c\/strong\u003e Medium – Juicy\u003c\/p\u003e\n\u003ch2\u003eAs a Pour Over\u003c\/h2\u003e\n\u003cp\u003eA bright and juicy cup led by fresh pineapple and ripe yellow stone fruit. The tropical acidity is lively yet clean, complemented by a delicate monk fruit-like sweetness that develops as the coffee cools. The finish is crisp and refreshing, showcasing the clarity of the washed process while retaining a distinctly sweet, fruit-forward character.\u003c\/p\u003e\n\u003ch2\u003eAs an Espresso\u003c\/h2\u003e\n\u003cp\u003ePulled as espresso, pineapple becomes more concentrated and vibrant, accompanied by ripe yellow stone fruit and a lingering monk fruit-like sweetness. The juicy acidity provides energy and structure, while the clean washed profile keeps the cup articulate and refreshing.\u003c\/p\u003e\n\u003ch2\u003eFarm Information\u003c\/h2\u003e\n\u003cp\u003eThis lot comes from \u003cstrong\u003evarious smallholder producers in the community of San José, Cochabamba, Bolivia\u003c\/strong\u003e, grown between \u003cstrong\u003e1,600 and 1,900 MASL\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eCoffee is relatively new to many producers in this particular area. Families in the region traditionally relied on vegetable cultivation, with coffee production beginning to develop more significantly around \u003cstrong\u003e2018\u003c\/strong\u003e following a national programme encouraging coffee cultivation in areas with suitable climatic conditions.\u003c\/p\u003e\n\u003cp\u003eSince 2022, exporting partner \u003cstrong\u003eAtoq\u003c\/strong\u003e has worked with producers in the region, providing technical assistance in cultivation and processing, helping connect their coffees with international markets, supplying nursery plants and, in some cases, equipment such as fermentation tanks and solar dryers.\u003c\/p\u003e\n\u003cp\u003eHarvest typically takes place between \u003cstrong\u003eApril and August\u003c\/strong\u003e. Cherries are handpicked at peak ripeness and submerged in water to remove floaters and underripe fruit.\u003c\/p\u003e\n\u003cp\u003eThe selected cherries remain in water for \u003cstrong\u003e12 hours\u003c\/strong\u003e before being mechanically pulped. The coffee is then fermented in tanks for \u003cstrong\u003e24–36 hours\u003c\/strong\u003e to break down the remaining mucilage.\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, the coffee is thoroughly washed before being spread across patios for an initial \u003cstrong\u003e24–36 hours of drying\u003c\/strong\u003e. Where available, drying is then completed in greenhouses until the ideal moisture content is reached.\u003c\/p\u003e\n\u003cp\u003eThe result is a clean and expressive Red Catuaí with \u003cstrong\u003epineapple, monk fruit and yellow stone fruit\u003c\/strong\u003e characteristics — combining tropical brightness with delicate sweetness and a juicy finish.\u003c\/p\u003e\n\u003cp\u003eThis high-altitude lot offers an exciting representation of the emerging specialty coffee production taking place in San José, Cochabamba.\u003c\/p\u003e\n\u003ch2\u003ePackaging\u003c\/h2\u003e\n\u003cp\u003ePremium White Matte Block Bottom Pouches with One-way valve \u0026amp; Easy-Tear Resealable Zipper. 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