Jeivert Estanislao Pañuni's guest appearances

Jeivert Estanislao Pañuni

In My Mug

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David Vilca

Villa Rosario

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Bebeto Mamani

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Peaberry Bold

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OwlTail

This coffee comes from the town of Irupana in the Yungas region of Bolivia. It's grown at an altitude of between 1,500 and 1,750 metres above sea level, and is a mechanically washed and dry fermented mixture of Red and Yellow Typica, Caturra and Catuai. Estanislao Pañuni is young, enthusiastic and a self-confessed coffee lover. (Just like me!) He started out in coffee with the job of controlling the fermentation process at the Coaraca Cooperative in Bolivia, and it was there that he really developed his skills as a coffee producer. Two years ago he decided he wanted to help his father, and so he moved away from his day job to take on a role producing coffee with his dad. This coffee is the product of all that hard work, learning and family love. In the cup I immediately get loads of caramel followed up by sweet yellow fruits, think peaches and plums. The cup finishes with nectarine and an aftertaste of dark chocolate. Country: Bolivia Department: La Paz Region: Yungas Province: Caranavi Town: Irupana town Farm name: Jeivert Producer: Estanislao Pañuni Altitude: 1,500-1,750 m.a.s.l. Varietal: Typica, Caturra and Catuai Ripe cherry colour: Red and Yellow Processing method: Washed Washing: Mechanical Fermentation: Dry fermentation for 16-18 hours Drying: African beds for 7–8 days Coordinates: 16°27′58″S 67°27′17″O

This coffee comes from the town of Irupana in the Yungas region of Bolivia. It's grown at an altitude of between 1,500 and 1,750 metres above sea level, and is a mechanically washed and dry fermented mixture of Red and Yellow Typica, Caturra and Catuai. Estanislao Pañuni is young, enthusiastic and a self-confessed coffee lover. (Just like me!) He started out in coffee with the job of controlling the fermentation process at the Coaraca Cooperative in Bolivia, and it was there that he really developed his skills as a coffee producer. Two years ago he decided he wanted to help his father, and so he moved away from his day job to take on a role producing coffee with his dad. This coffee is the product of all that hard work, learning and family love. In the cup I immediately get loads of caramel followed up by sweet yellow fruits, think peaches and plums. The cup finishes with nectarine and an aftertaste of dark chocolate. <ul><li>Country: Bolivia</li> <li>Department: La Paz</li> <li>Region: Yungas</li> <li>Province: Caranavi</li> <li>Town: Irupana town</li> <li>Farm name: Jeivert</li> <li>Producer: Estanislao Pañuni</li> <li>Altitude: 1,500-1,750 m.a.s.l.</li> <li>Varietal: Typica, Caturra and Catuai</li> <li>Ripe cherry colour: Red and Yellow</li> <li>Processing method: Washed</li> <li>Washing: Mechanical</li> <li>Fermentation: Dry fermentation for 16-18 hours</li> <li>Drying: African beds for 7–8 days</li> <li>Coordinates: 16°27′58″S 67°27′17″O</li></ul>

Episode 447 on Monday the 5th of June, 2017. Bolivia Jeivert Estanislao Pañuni