Another of our direct trade coffees, this time from the colony of Bolinda located in the North Yungas region of Bolivia. David Vilca (who owns the farm and named it after himself) migrated from La Paz to the farm 15 years ago.
He bought this 7 hectares farm as security for his family to make sure they could support themselves. When he took over, he only had 1 acre planted with coffee. After 2 years, comfortable with the farm and a new interest, he became passionate about coffee and decided to cultivate more. Now he has 5 acres of coffee (all of which we have bought). He has very little outside help with the farm except from direct family: his wife helps him greatly.
The varietals on the farm are Caturra, Catuai and Criolla. The farm is under constant improvement. David is now removing much of the Criolla and focusing on Typica and Catuai for cup quality reasons.
This is a wonderfully sweet cup, as you have come to expect from Bolivia; milk chocolate with walnut hints, which are so very familiar. Where this coffee opens up is in its acidity. Think pear and juniper berry mashed up in a pestle and mortar (with a little of that walnut and chocolate too) and you have the most delicious and complex coffee.
There are hints of spice and citrus in this taste mash-up, which makes sure every cup is different. It evolves and changes through its temperature range.
Farm: Finca David Vilca
Founded: 2001
Province: Caranavi
Region: North Yungas
Altitude: 1,570-1,600 m.
Hectares total Farm: 7 hectares.
Hectares Coffee plantation: 5 hectares
Quantity Coffee plants : 20.000
Shade: Natural shade by Inga sp. (Sinquili) and others.
Coffee Varieties: Caturra, Criolla, and Typical
Rainfall Period: Nov–February
Average Temperature: 8°C ≤ 19°≥ 30°C
Soil Type: Clay and shaley
Other Crops Grown: Citrus fruits (orange, tangerine) advocate
Average Age Of Coffee Plants: 8 to 12 years old, Now renovating plantations with Caturra and Typical
Certification: Organic
Sweet, walnut, chocolate, juniper berry, pear
Sweetness: 8/8
Acidity: 8/8
Total Score: 95/100
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