Carmelo Yujra
We find flavours of berries, blackcurrant, dark chocolate
These beans come from a small lot from a farm run by Carmelo Yujra, in the lush Caranavi region of Bolivia. Carmelo’s been farming coffee for several years with the help of nearby farmer Rene Viadez.
It’s also one of only four 60kg bags to be produced in the last harvest. With this lot they experimented with an unusual method of processing the coffee for Bolivian farms.
After the coffee is pulped, it’s fermented for 17 hours in water in order to remove the sticky mucilage (the remaining fruit pulp) from the outside of the bean.
It’s then washed and soaked in water for another 24 hours, something that’s common in Kenya but not Bolivia. The coffee is then dried in the sun on raised beds for around 20 days, during which it is frequently turned so it can dry evenly.
 
All the images and information about this coffee and its producers have been kindly shared by the importer, Melbourne Coffee Merchants, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Learn how long and why you should wait in our brewing window recommendations.
Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.
1:3
dose:yield
ratio
To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.
1:16.7
beans:water
ratio
To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.
1:14.3
beans:water
ratio
To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.
Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.
Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from
Historically, Bolivia has not been as popular as its neighbouring countries in terms of exports, but coffee has been present since the 19th century.
Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.
Delicate and sweet. Flowery. 30s bloom + 2min press. Grind was probably too fine.
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