Celso Mayta (Copacabana and Fortín)

Description

A Force of Sweetness that intermingles Ripe Mango and Honey with Strawberry Compote and Peach Preserves

Java is a relatively rare variety around here but it makes a big impression. It’s a kind of cousin to the more famous Gesha variety with some genetic roots traced back to Ethiopia you can definitely taste! Celso is an old friend to Saint Frank going back over a decade together but his history with coffee in Bolivia goes back close to thirty years!

We are loving this experimental plot he planted next to his new wet mill at the village of Asunción situated half way between his two farms Copacabana and Fortín. I waited three anxious years watching the little Java seedlings grow up into fruit bearing young adults and the results are fantastic! It was well worth the wait and I’m sure you’ll agree. There isn’t much of this to go around so we’ll all savor it and enjoy it while we can each year!

Producers

Celso Mayta

Places

Asuncíon, Caranavi, Bolivia

Varieties

Fully Washed Java

Terroir

2.5 acres on a steep slope from 1550m to 1600m Diverse soil set of clay, rich loam, and limestone

Process

24hr fermentation in tank with channel sorting Sun dried on raised beds for 8-10 days

Text from Saint Frank Coffee's listing.