Hasbean Bolivia Finca Floripondio Lactic Natural Batian - 125g
Finca Floripondio is one of the more recent farms to be planted near Samaipata in Santa Cruz by the Rodriguez family. They've been experimenting with growing coffee in a region that's not at all known for coffee production, and they've been getting amazing results!
The farm was planted in 2014, sits at an altitude of 1,710 metres above sea level and has 47.29 hectares of coffee-producing land.
Floripondio is the ideal location for experimenting with different coffee varietals. This is due to its high altitude, a tropical microclimate characterised by high humidity and – at times – cool temperatures, and a distinct soil profile.
They've planted over 50 different varietals on the farm to date, and they hope to discover which varietals are best suited to the land and this particular latitude and altitude. They've kept the original lemon and tangerine trees on the farm to separate the different coffee varietals, and they sell the fruit from the trees at the local markets.
Floripondio gets its name from the Floripondio trees (commonly known as 'Angel's Trumpets' in English) that are native to the area and grow on the farm. The flower is thought to possess some hallucinogenic properties, and legend has it that you start dreaming as soon as you lay down beneath a Floripondio tree! This is apt, because the natural scenery at Floripondio is breathtakingly beautiful and can at times seem like something out of a dream.
Batian is a leaf rust resistant varietal from Kenya that's thought to have one of the better cup profiles of the resistant strains. It's also resistant to coffee berry disease, and was created at the Coffee Research Station (or 'CRS'; now the Coffee Research Institute, or 'CRI') in Ruiru, Kenya.
First released in Kenya in 2010, Batian was created via single-tree selections from fifth filial (F5) generations from the male parent of some Ruiru 11 progenies. Batian is a composite variety, mixing three different pure line varieties. The varieties involved in the original crosses are: SL28, SL34, Rume Sudan, N39, K7, SL4 and the Timor Hybrid. You can really taste some of that Kenyan lineage coming through in the cup alongside other flavours you'd more commonly expect to taste from a Bolivian coffee.
Lactic fermentation in coffee processing can mean a lot of different things, but what they all do is create an Anaerobic environment for the coffee cherries (meaning keeping them somewhere without much Oxygen available). Normal fermentation in coffee cherries involves both Yeast and Lactic Acid Bacteria (LAB), but yeast needs Oxygen to create new yeast cells, so an Anaerobic environment will encourage the LAB more than the yeast. The LAB creates Lactic Acid from sugars, and the PH level is measured to decide when the fermentation stage is complete. Often, at this point, the coffee would be washed or honey processed, but in this particular case, it’s dried and allowed to go through a Natural processing method.
Time to hit the beach with a Banana Daiquiri! There's a big slog of dark rum, sugar canesweetness coming in behind and then banana takes over. It's all freshened up with a little squeeze of lime.
- Country: Bolivia
- Department: Santa Cruz
- Province: Florida
- Municipality: Samaipata
- Farm: Floripondio
- Altitude: 1,710 m.a.s.l.
- Coffee growing area: 47.29 hectares
- Owners: Rodriguez family
- Varietals grown: Java, Caturra, Bourbon, Ethiosar, SL28, SL34, Yellow Pacamara, Batian and San Bernardo
- Processing method: Lactic Natural
- Other farm products: Lemons and tangerines