Specialty coffee - Bolivia - Aymara - Torref CLAIRE

AYMARA, an organic local coffee that ensures production under shade. During our partner Belco's last sourcing trip, they noted with despair that "external consultants" advised the Yungas people to raze the forest in which the coffee trees grow to increase their yield, or even to abandon organic certification to allow chemical treatments. They therefore decided to put in place very precise specifications that encourage reasoned agricultural practices and reforestation within organic certification. Félix, a young Bolivian entrepreneur, trained mechanic, son of a coffee producer, has been supporting our partner in the field for 4 years in the selection of Yungas producers. It unearths the potential of cups, terroirs but above all human potential and gives the sector a hope of biodiversity by relaunching cultivation under shade. These producers have decided to go further than the organic prerequisites. Let's support them to preserve organic AND sustainable agriculture. SENSORY PROFILE Depending on the roasting and the extraction method, we will find notes of citrus, caramel or vanilla. Origin: Bolivia Region: La Paz Terroir: Yungas Altitude: 1660m Species: Arabica Varieties: Red Catuaï, Red Caturra, Yellow Caturra, Typica Harvest: June to October Treatment: Washed SCA score*: 84+ LIGHT ROASTING This roasting profile is particularly well suited to mild methods. Very popular in Scandinavian countries because of their filter coffee consumption habits, it does however offer less interesting espresso coffees. The particularity of clear coffees is immediately detectable on the nose with a gourmet grind. Very pleasant fruity and/or floral notes intoxicate you from the first drops of water on the coffee. On the palate, the coffee is rather lively with a sweet, surprising and very pleasant acidity. It's the perfect way to start a sunny day! Depending on the coffee, you will perceive quite different fruity and/or floral aromas, but you cannot go wrong with this typical characteristic of a light roast. Often, tea lovers who get carried away in coffee are oriented on this type of very aromatic profile. THE MEDIUM ROAST This roast profile is the most popular today because it offers extremely interesting flavors in both espresso and mild methods. The grinding of medium coffees is very gourmet due to roasting which promotes the slow and precise development of the grain during the Maillard reaction. On the palate, the coffee is round and balanced. The fruity and/or floral notes found in light roasts begin to give way to the first concentrated and chocolate notes of dark roasts. The sweet acidity tends to disappear to give way to sweetness. The cup has body, the first notes of bitterness are noticeable. A reassuring and warm coffee, ideal for learning about good coffee after years of industrial coffee. Depending on the coffees and the extraction method you use, your nectar will be complex, more or less powerful and will tend towards fruity or gourmet aromas, while maintaining a good balance. THE DARK ROAST This roasting profile is in high demand in southern European countries, particularly in Italy, which are large consumers of powerful and intense espresso coffees. We are also talking about Italian roasting. Please note that Strecker & Maillard will not offer dark roasting which degrades most of the organoleptic characteristics of the coffee. A roast that is too dark will tend towards bitterness and give way to unpleasant aromas of burnt, tobacco, etc. The grinding of dark coffees (not black therefore) is recognizable on the nose by a more powerful and intrusive smell than for shorter roasts, while remaining gourmet. On the palate, the coffee has lost its acidity and brings out a more pronounced bitterness. The fruity and/or floral notes have disappeared to give way to warm and reassuring notes of chocolate, hot milk or caramel. We are talking about empyreumatic aromas, those that we feel with toast, smoke, caramel... An ideal coffee to stop time and enjoy a comforting moment.