Mayo Beto Mamani's guest appearances

Mayo Beto Mamani

In My Mug

Sao Judas

David Santiago

Finca Argentina

Anastacio Cadena

David Vilca

Villa Rosario

Ecuador Hilda Pacha

Mayo Cori Gill

Bebeto Mamani

Vincent Paye

Jeivert Estanislao Pañuni

Burka Washedz

Kenya Gethumbwini Peaberry

Ethiopia Ana Sora

Peaberry Bold

OwlTail

The name of this coffee producer may sound familiar.  Beto is the son of the legend that is Teodocio Mamani who owns Finca Canton Uyunense, a farm we have worked with since 2012. 18 de mayo is a municipality of Caranavi (and part of Canton Uyunense), and lots of farms can be called a variation on these names as the land tends not to have a name. This is a super small lot and is a mixture of Catuai and caturra varietals. This year is the first year that Beto has grown his own coffee, under his own guardianship (Dad letting go) and the results are amazing, although Dad has helped with the processing. They used a depulper that removes the cherry, then left the cherry to go through a dry fermentation process (aerobic) for 16 hours, and then ran it through the scrubber section of the pulper to remove the final remains of the mucilage. He then transferred the coffee to raised African beds where it dried in around 7-9 days. Like on Canton Uyunense the picking methods used is called Ayne. With this method selective picking happens (not stripping the tree like their neighbours), demanding much more labour and incurs much more costs. But because of this Beto gets more coffee he can sell as specialty, and the cup profile improves.  In the cup you can expect baker's chocolate, sweetness and a lovely body. Although there is a gentlepear acidity, this coffee is all about the body and sweetness.  Country: Bolivia Region: North Yungas City: Caranavi Farm: 18 de mayo Beto Mamani Owner: Beto Mamani Varietal: Caturra / Catuai Altitude: 1,250 – 1,650 m.a.s.l. Processing: Washed (dry fermentation) Rainfall period: Nov–February Average temperature: 8°C ≤ 19°≥ 30°C Soil type: clay and shale Other crops grown: citrus fruits (orange, tangerine), avocado

The name of this coffee producer may sound familiar.  Beto is the son of the legend that is Teodocio Mamani who owns Finca Canton Uyunense, a farm we have worked with since 2012. 18 de mayo is a municipality of Caranavi (and part of Canton Uyunense), and lots of farms can be called a variation on these names as the land tends not to have a name. This is a super small lot and is a mixture of Catuai and caturra varietals. This year is the first year that Beto has grown his own coffee, under his own guardianship (Dad letting go) and the results are amazing, although Dad has helped with the processing. They used a depulper that removes the cherry, then left the cherry to go through a dry fermentation process (aerobic) for 16 hours, and then ran it through the scrubber section of the pulper to remove the final remains of the mucilage. He then transferred the coffee to raised African beds where it dried in around 7-9 days. Like on Canton Uyunense the picking methods used is called Ayne. With this method selective picking happens (not stripping the tree like their neighbours), demanding much more labour and incurs much more costs. But because of this Beto gets more coffee he can sell as specialty, and the cup profile improves.  In the cup you can expect baker's chocolate, sweetness and a lovely body. Although there is a gentlepear acidity, this coffee is all about the body and sweetness.  <ul><li>Country: Bolivia</li> <li>Region: North Yungas</li> <li>City: Caranavi</li> <li>Farm: 18 de mayo Beto Mamani</li> <li>Owner: Beto Mamani</li> <li>Varietal: Caturra / Catuai</li> <li>Altitude: 1,250 – 1,650 m.a.s.l.</li> <li>Processing: Washed (dry fermentation)</li> <li>Rainfall period: Nov–February</li> <li>Average temperature: 8°C ≤ 19°≥ 30°C</li> <li>Soil type: clay and shale</li> <li>Other crops grown: citrus fruits (orange, tangerine), avocado</li></ul>

Episode 340 on Monday the 18th of May 2015 Bolivia 18 De Mayo Beto Mamani Washed