Bolivia Finca El Volcan

Single-estate washed coffee from Samaipata in the Santa Cruz region of Bolivia. Grown exclusively by upcoming producer Gary Camacho. A light bodied coffee with notes of cacao and sweet berries.

An exclusive single-farm lot straight from the foothills of the Andes mountains. Grown by upcoming coffee producer Gary Camacho at his farm El Volcan in Samaipata, the coffee is put through a 24 - 36 hour fermentation process before washing and drying, giving a clean tasting, light bodied cup with notes of sweet berries and cacao.

Finca El Volcan specialises in growing rare lots of Bolivian Java and IPR varieties, with a focus on using only organic & regenerative agricultural practices, acting as a wildlife corridor for a variety of local fauna, including sloths, lizards, boa snakes and many more. 

The process
After picking, floating and pulping, the partially hulled coffee beans are fermented in water with the remaining mucilage for around 24 - 36 hours -  depending on the temperature of the sun during harvest. The beans are then washed fully and then dried on African beds under sunlight until the humidity reaches 10.5-12%.

The coffee is then sorted into lots and bagged for export, which is only available exclusively through one importer in the UK and another in the United States. This is not your average cup of joe!

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Coffee Info:

Origin: Bolivia
Region: Samaipata, Santa Cruz
Producer: Gary Camacho / El Volcan
Varietal: Arabica - IPR
Altitude: 1050-1110m masl
Process: Washed
Roast Level: Medium - 3/5
Tasting Notes: Light body with gentle notes of cacao and sweet berries.

Brew Ratios:

Espresso: 18g in, 36g coffee out in 28-32 seconds.
Filter / v60: 16g coffee, 280ml water, 4 mins brew time.
French Press (cafetiere) 15g coffee, 300ml water, 3.30 mins brew time.
Aeropress (Inverted method): 15g coffee, 1 min 100ml bloom, 150ml, plunge slowly @ 3 mins for 30 seconds.


Note: If ordering ground for Aeropress, we recommend ordering filter grind.