$3.88 / lb
$598.77 / bag
Bag Weigh:
Status:
Lot Number:
P610521-1
244 Bag(s)
- Origins
C-Market: $1.86 USD
as of 05/12/2023
- Origins
C-Market: $1.86 USD
as of 05/12/2023
Bolivia Caranavi FTO
About This Coffee
About This Coffee
History of Bolivian Coffee
While production can be traced back to the 1920s, Bolivian coffee is not as widely known as others in the South American region. As a land-locked country, Bolivia has faced many challenges when it came to exporting its coffee. Its underdeveloped infrastructure meant that transporting coffee from the mountainous terrain around the capital city of La Paz to the seaports in Chile or Peru can be difficult, but Bolivia is an “emerging” specialty origin that roasters should an keep an eye on.
History of Coffee in Zambia
The history of Zambian coffee seems familiar: men in Holy Orders of one sort or another arrive and plant seeds. But in the case of Zambia, missionaries did not introduce coffee farming until the 1950s. By the time commercial coffee production began in Zambia, the British had considerable experience in starting and operating coffee plantations in India, Kenya, and elsewhere. Planting coffee was an attempt to decrease a dependence on copper exports. Not surprisingly, the emphasis was on yield and production efficiencies. Plantations were large and orderly, grown in full sun on flat land, and processed in large wet mills wherever possible. Nevertheless Zambia made almost no appearance whatsoever on the world coffee stage until coffee was officially exported for the first time in 1985.
Growing Coffee in Zambia
The Northern province has the best conditions for arabica coffee cultivation in Zambia with its relative proximity to the equator and abundant altitude (Mafinga Hills being the highest point in the country at 2,300 masl). Most coffee grows from 1300 – 2300 masl. Zambia produces both washed and naturally processed coffee and has introduced some honey processing. A wide range of varieties including Catimor 129, Castillo, Java, and other trial varieties. Specialty grades are AAA, AA, AB and Peaberry.
Sample Roasting Guide
Consistency is key when sample roasting. Yet, your first crack won’t always happen at the same time, which makes it difficult to know when to end your roast. Use this guide to know when to discharge depending on how long it took you to reach first crack.
