Coffee Description
Bolivian ‘San Lorenzo’ is an anaerobically fermented washed coffee, from a single lot, grown by Yulissa Chambi. This coffee has notes of jasmine, rainier cherry, and milk chocolate, with a smooth and coating mouthfeel. We found this coffee to be extra fun on the cupping table; the anaerobic fermentation seems to have incorporated flavors we typically find in naturally processed coffees, but paired with the clean mouthfeel of washed coffees.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Catuai
Process
Washed + Anaerobic
Elevation
1550 masl
Region
Caranavi
About Yulissa Chambi of Bolivia
Yulissa and her family run the San Lorenzo Farm in Caravani Province, La Paz, Bolivia. Caranavi’s landscape is steep, humid, rugged, and remote, with natural forest making up more than 90% of the territory. In 2019, 21-year-old Yulissa and her siblings reinvigorated their family farm and have been producing some of the tastiest washed coffee anywhere in South America. In addition to coffee production, Yulissa became Bolivia’s National Aeropress Champion and a very involved barista. As a producer, Yulissa’s particular ability to use anaerobic fermentation, not as a transformation effort but as a subtle enrichment of the already abundant botanical flavors of her coffee, is among the best applications of the method.
Caranavi, Bolivia
Noble Coffee Roasting
Eight-time Good Food Award winner (and ten-time finalist) Noble Coffee Roasting began, as many successful roasting companies do, in the garage of husband-wife team Jared and Carolyn Rennie, way back in 2007. Named after Jared's grandfather, Noble Duke, within two years Noble Coffee had moved to its current roastery/café location just off 4th street in the quirky, charming town of Ashland Oregon.
"We believe that amazing coffee starts by sourcing the highest quality green coffees from organic farms and cooperatives, continues in the crafting of coffees with great attention upon roasting, and ends in the fine details of brewing. We are fully devoted to this process."
