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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Finca Chuquiago | Bolivia

Finca Chuquiago | Bolivia

$14.00Price
Quantity
Finca Chuquiago is a phenomenal washed process java variety, grown at 1,550masl by Felipe Guarachi Tola, in La Paz, Bolivia.
 
Expect to taste:  peach, jasmine, milk tea, mandarin, candied grapefruit, kumquat, boiled candy

  • CORE INFO

    TL;DR: our first single origin release from Bolivia, so you better believe it’s a good one! From a farm renowned for its production of Java variety, this is an absolute treat to start our journey with.

     

    Finca Chuquiago, owned by Felipe Guarachi Tola, is  located in Bolivia's La Paz region. The farm is renowned for producing the Java coffee variety.

    Situated at an elevation of approximately 1,550 meters above sea level, the farm benefits from the region's fertile soils and favorable climate, ideal for cultivating specialty coffee.

    The name "Chuquiago" is derived from "Chuquiago Marka," the indigenous Aymara name for the area that is now La Paz, Bolivia. This historical reference reflects the farm's deep connection to the region's cultural heritage.

     

    This is our first single origin release from Bolivia, and we are SUPER excited for it. We've found an awesome person, who produces stunning coffee, and of course we made sure to pick their specialty variety to truly showcase their hard work.

    Roast-wise, this got our classic quick, clean, but nice developed style. Keeping it light enough to be as expressive as you'd like it to be, but also staying nice and easy to brew. As always, aiming for a really nice balance of sweetness, acidity, and not hiding anything the coffee has to offer.

  • BREWING SUGGESTIONS

    We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

     

    Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

     

    With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

     

    Our favourite recipe for v60:

    • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
    • Set your kettle to boil, and ready your socks to be rocked.
    • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
    • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
    • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
    • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

     

    If you’d like more info or tips, get in touch! hello@coreroasters.cc

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