A journey through the seasons
Country
Bolivia
Region
Loa & Quillaquillani
Farm
4 Llamas & community
Producer
4 Llamas Familien
Variety
Caturra
Mounting height
1750 M.A.S.L
Preparation
Experimental
Plum, dark chocolate and jasmine.
Very sweet with low acidity.
Round and creamy mouthfeel.
Medium body.
Three seasons in a cup: when freshly brewed and hot, this coffee is reminiscent of hot chocolate on a snowy winter's day. When the coffee is warm, it's like stepping into autumn, with the acidity and plum flavours coming to the fore. In summer, jasmine blossom rounds off the flavour experience with its floral notes, especially when the coffee is cool.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 95°C
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First pour: Let coffee bloom with 50ml of water for 35sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 25sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 50g
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Extraction time: 24sec
The Bolivian coffee farm 4 Llamas was founded in 2019 by Andrés Torrico and María Sarabia in the Caranavi region. They had originally planned to set up a sustainability NGO, but discovered their passion for coffee and decided to start their own farm. With the support of local smallholders, they built a processing plant and began growing and processing coffee.
The farm takes a holistic approach, combining sustainability, community and innovation. Agroforestry methods are used to protect the environment, and attention is paid to fair working conditions for employees. Particular attention is paid to innovative fermentation techniques, such as the use of lactic acid bacteria in an oxygen-free environment to enhance the coffee's flavour.
Inspired by sous-vide techniques used in gastronomy, this process uses vacuum pulses to transfer flavours from the pulp to the bean more quickly and intensely. The coffee retains its typical varietal characteristics, yet boasts a complex, fruity flavour. This innovative method combines science and technology to ensure a balanced yet expressive flavour profile.
