Sol De La Mañana
PeaberryThe first of its kind in the country, the Sol de la Manaña program is aimed at sharing knowledge and technical assistance with local producers to create better quality coffees in higher quantities and in doing so help them obtain sustained longterm profitability. The program was established by Agricafe – and was the brainchild of its founder, Pedro Rodriguez and his family. The ultimate aim of the program is to try to ensure that coffee production continues to exist in Bolivia (it has faced a rapid decline in recent years) and ensure that it is, and can continue to be, a viable and sustainable crop for producers in the region for many years to come.
 
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.
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.
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