Bolivia
Signature Single Origin
Bolivia
Caranavi Province " Aprocafe" Producers
Tasting Notes
Brown Sugar, Milk Chocolate, and Red Apple
Processing
Washed
Elevation
1600 Meters
CARE & MAINTENANCE
Coffee beans are best preserved by storing them in an airtight container away from heat, light, and moisture — the four biggest enemies of freshness. Keep them at room temperature in a cool, dark cupboard rather than in the fridge or freezer, as temperature fluctuations can cause condensation that damages the beans. Always buy in small quantities and try to use them within two to four weeks of the roast date, as coffee begins to lose its flavor and aroma shortly after roasting. Avoid pre-grinding your beans until you're ready to brew, since ground coffee goes stale much faster than whole beans. If you do need to store a large supply, vacuum-sealed bags or containers with a one-way CO2 valve are ideal for maintaining freshness over a longer period.
SHIPPING & RETURNS
We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible. Need to return something? Just let us know.
What makes it sooo good...
Welcome to premium single origin coffee from Battlefield Coffee Company! This washed coffee from Bolivia Caranavi Province is a gorgeous arabica from the APROCAFE Producers.
The APROCAFE is a group of 35 small specialty coffee producers that are members of APROCAFE. Founded in 1999, APROCAFE has since been dedicated to ecological and Fair Trade certified coffee production. Since 2018, APROCAFE has been involved in a new agrotourism project. As part of this project, visitors can tour the farms of these specialty coffee producers and even take part in some of the agricultural work, such as harvesting, pulping, drying, etc. This project is exclusively designed and managed by the young coffee producers of APROCAFE.
The specialty coffee producers hand pick their ripe cherries and deliver it to the APROCAFE association. Once received, the cherries go through a selection process before moving on to pulping. The cherries are machine pulped and then placed in wooden trays for 12-15 hours for fermentation. Post fermentation, they are washed and dried in the sun. Once dried, the coffee bean is placed in clean sacks and prepared for export.