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Can I have 250g

Grind it for my Beans

Milk chocolate • Raspberry • Lime

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  • Yungas


  • Caturra


  • Fully washed


This coffee comes to us from producer Bebeto Mamani, son of Bolivian coffee producing legend
Teodocio Mamani. Located in the area of 18 de Mayo in the municipality of Caranavi, the farm grows
Typica, Catuai and Caturra but this lot is just Caturra. To pick the ripe cherries Bebeto favours a
method known as ‘Ayne’ which involves selective hand-picking rather than strip-picking.
While this is much more labour intensive and incurs higher costs, it evidently produces a much cleaner
and more focused cup profile while also being better for the trees since it is less aggressive on the
branches. Once picked the coffee undergoes dry fermentation for 16-18 hours before being sun-dried
on raised African beds for a for a further period of 7-9 days.


Region: Yungas
Altitude: 1600 – 1750masl
Harvest: August 2019

Espresso Recipe

Dose: 17g
Time: 30 secs
Yield: 40g

Filter Recipe

Method: Pour Over
Dose: 15g
Water: 250g / 90°C
Time: 3-4 mins