Trapiche, Mosto

Bolivia: Trapiche, Bourbon, Mosto Washed You'll find juicy blackcurrant cordial and a spoonful of brown sugar in this cup which finishes with chunky bourbon biscuits for a truly chuggable mug. Trapiche's name was inspired by a vineyard of the same name in Argentina that Pedro visited before setting up this new farm in 2016. He and his family love good wine and have drawn on this when developing the design for this land. The word “Trapiche” originally refers to a type of mill made of wooden rollers used to extract juice from fruit such as grapes or olives. The coffee we have from Trapiche this season is a Mosto Washed Bourbon. A Lesson in Good Coffee All of the Bolivian coffees that we have at Ozone come to us via the Rodriguez family at Agricafe. The coffee that they export to us originates either from smallholder farms participating in their sustainability program, Sol de la Mañana, or from their own Fincas Los Rodriguez farms. The Trapiche farm is located in the Samaipata region of Bolivia. Pedro Rodriguez and his family also own a handful of other farms in the area: Floripondio, El Fuerte and Samaichacha and a whole host of other farms further afield in Bolivia, such as La Linda and Alasitas, that a lot of you will also be familiar with. Daniela and Pedro bought land here to showcase modern practices and educate other producers in sustainable coffee farming, as well as increasing the overall volume at their mills. The Fincas Los Rodriguez farms are used to teach other local producers as a good example of modern agronomy, pruning techniques, layout etc. It's essentially a place to say "Hey, come look at what we're doing" and show off all of the modern work that gets you better production and more efficient systems. The Rodriguez family are continuously looking for inspiration from other coffee-producing countries and from other industries such as winemaking - Trapiche is an example of this winery inspiration in action. The farm is a truly amazing place and the team have designed it to look and function like a vineyard, using those methodologies to refine their coffee production process. This is particularly fitting as Samaipata is an up-and-coming wine region within Bolivia, with several small vineyards located only a short distance from Trapiche. Samaipata The farm has been operational since 2016 so it's still relatively young (coffee trees take around 4 years to mature enough to begin producing cherries) but the results from the first few harvests are very exciting. Samaipata isn't a traditional coffee-growing region but it's one that the Rodriguez family have pioneered. The climate of the Samaipata region is temperate, semi-dry in the winter months, and mild with an average annual temperature of 19.9°C. During the winter months, cold fronts called Surazos come from the Argentine Pampas and enter the plains and valleys of Santa Cruz, these cold winds combined with the altitude can reach temperatures below freezing. In the summer the days are warm and the nights cool, this variation in diurnal temperature causes the cherries to take a longer time to ripen and their mucilage becomes very thick. The local soil contains a lot of magnesium, which is great for growing coffee and means that the coffee plants are less susceptible to roja, or other fungi. All of these factors contribute to a very unique taste profile. What is Mosto Washed Processing? The meticulous processing carried out at the Rodriguez mill manages the fermentation, depulping and drying processes to ensure exceptional quality - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and