Green (Unroasted) Bolivian Apolo

$7.95$329.93

THE DETAILS

Apolo is an indigenous region of Northern Bolivia that had never commercially grown or exported coffee, until they began working with Wildlife Conservation Society and Cafe Kreyol in order to create a model of ecological preservation, and economic sustainable income. Cafe Kreyol works directly with 5 indigenous communities of Apolo, that speak a form of Quechua that predates the Incas.

The coffee from this region, with a very defined orange acidity (when roasted light), chocolatey flavor, and sweet aroma, is quickly taking it’s place as one of the top coffees of Bolivia. One of the communities, Trinidad, is also known as our “cocaine for coffee” project. The producers of the Trinidad community, about 85% female, have transitioned totally from producing coca to coffee, and can be read about more in depth in the meet the farmer section below.

When roasted by Cafe Kreyol, this coffee received 91 points from Coffee Review.

ROAST PROFILE GRAPH

These graphs are guidelines for how we roast this coffee. Every roaster is different, and you know your roasting method best.

ROAST PROFILE GRAPH

These graphs are guidelines for how we roast this coffee. Every roaster is different, and you know your roasting method best.

Cupping Notes

Transparent citrus and tangerine acidity. With remarkable clarity, complexity, and creaminess.

Full SACKS

Stored throughout the country. Contact us for quotes on any of our direct trade coffees by the sack!

Social Responsibility

Creates sustainable employment for farming families in , farmers are paid above fair trade standards for their exceptional crop

MEET THE FARMER

A large indigenous community of 35 families, this group was looking for a solution to the coca plant taking all of the nutrients out of their soil, and rendering it more and more impossible to grow other crops. This community is made up of 90% female farmers, who recently transitioned from growing coca to growing coffee. We call it our “Cocaine for Coffee Project”. The land had harder clay soil from growing so much coca, yet in the past 5 years, they have already seen a significant amount of regeneration. We continue to see the same progress, and believe it will be even better as time goes on.

Apolo is an indigenous region of Northern Bolivia that had never commercially grown or exported coffee, until they began working with Wildlife Conservation Society and Cafe Kreyol in order to create a model of ecological preservation, and economic sustainable income. Cafe Kreyol works directly with 5 indigenous communities of Apolo, that speak a form of Quechua that predates the Incas.

WHY CAFE KREYOL?

We believe farmers should get paid based on the quality of their product and we practice this belief by paying up to 300% higher wages than what Fair Trade requires.

This Direct Trade system, that is now the backbone of Cafe Kreyol, believes that quality and sustainability are parallel.

Our story continues as we work to alleviate poverty in rural coffee growing regions, one cup at a time.

Joseph Stazzone

CHIEF COFFEE HUNTER

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    Suggested Roast Profile Graph

    Drum Roaster

    This graph is a guideline for how we roast this coffee using a Drum Roaster.

    Every roaster is different, and you know your roasting method best. Please use this information to help you develop your own roast profile, and make great tasting coffee.

    Light roast to a medium roast is recommended, although this versatile bean has also had success being taken to second crack. Our light roast graph shows a moderate incline through your mallard phase, and heat then increased towards first crack as well as fan speed being higher. This should balance out the convective and conductive heat, giving your coffee a higher body with notes of chocolate, caramel, and a bit of tangerine acidity.
    • Bean Density: High
    • Moisture Level: 11.5%
    • Cupping Score: 88 points

    Suggested Roast Profile Graph

    Air Roaster

    This graph is a guideline for how we roast this coffee using a Air Roaster.

    Every roaster is different, and you know your roasting method best. Please use this information to help you develop your own roast profile, and make great tasting coffee.

    Light roast to a medium roast is recommended, although this versatile bean has also had success being taken to second crack. Our light roast graph shows a moderate incline through your mallard phase, and heat then increased towards first crack as well as fan speed being higher. This should balance out the convective and conductive heat, giving your coffee a higher body with notes of chocolate, caramel, and a bit of tangerine acidity.
    • Bean Density: High
    • Moisture Level: 11.5%
    • Cupping Score: 88 points