Bolivia Washed

 
 
CUP: Chocolate fragrance, orange citrus (soft) acidity, grapefruit, cocoa. Has good length.  
 
Cupping Score: 83.5
 
Brewing: Suitable for, Filter, AeroPress, French Press (plunger), Syphon (Vacuum Pot), Espresso, Stove-Top, Cold Drip & Cold Brew.
 
Varietals: Caturra & Catuai
Common varietals which produce consistent, sweet, full flavoured coffees.   
 
Process:washed & sundried
Roast: Medium  (within first crack) 
 
Fram: Yungas, Caranavi
MASL: 1700-1800
 
Certification:  Specialty Grade.  Altitude plays a major role in the qaulity of coffee. The higher the altitude the slower the growing time, which produces a denser bean and more flavour and complexity in the cup.