Bolivia | APCERL | Caturra, Catuai & Catimor Washed (Organic)

Upcoming Roast / 200g

$14.00

Bolivia | APCERL | Caturra, Catuai & Catimor Washed (Organic)

$14.00

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Roast Date Upcoming Roast

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Upcoming Roast

Roasting on …

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80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

Origin and Sourcing

Varietal: Caturra, Catuai, Catimor

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Caturra is a dwarf mutation of Bourbon discovered in Brazil in the early 20th century. Its compact size allows for higher planting density and easier harvesting, making it a farmer-friendly choice. It retains much of Bourbon’s flavor characteristics but can be slightly less complex. It is commonly grown in Colombia and Central America.

Catuai is a hybrid between Mundo Novo and Caturra developed in Brazil. It inherits Caturra’s compact growth and Mundo Novo’s hardiness, resulting in a high-yield, manageable plant. Flavor-wise, it is clean and balanced, though not as distinctive as Typica or Bourbon. It’s a workhorse varietal widely grown in Brazil and Latin America.

Catimor is a hybrid coffee varietal developed in Portugal in 1959 by crossing Caturra (a dwarf Bourbon mutation) with the disease-resistant Timor Hybrid, which contains Coffea canephora (Robusta) genetics. It was introduced to Southeast Asia in the 1970s to boost yields and combat coffee leaf rust. Catimor is highly productive, compact, and resistant to disease, making it appealing to smallholder farmers. Though early versions were criticized for inferior cup quality due to their Robusta lineage, modern cultivars grown at high elevations and processed with care can produce surprisingly clean, sweet, and structured cups with notes of cocoa, spice, and mild fruit.

Processing Method: Washed

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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

Farm: APCERL

Region / Area: La Paz

Altitude: 1350 MASL

Harvest Period: June – October 2025

Sourcing Partner: Cafe Imports

Roast Details

Roast Style: Espresso

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roasted On Machine: Roest P3000

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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable. What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Taste Profile

Tasting Notes: Mild dried apple, dark chocolate, and graham flavours with good sweetness and mellow balanced acidity.

Cupping Score: 84.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? Yes

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Bolivia | APCERL | Caturra, Catuai & Catimor Washed (Organic) - When is peak flavour?

Medium Roast - Roasted on Roest P3000

About APCERL

The Asociacion de Productores de Cafe Ecologico Regional Larecaja was founded in 2001 by 120 coffee producers whose seven communities sit within a subtropical valley region bordering Madidi National Park in La Paz, Bolivia. Organic certified since 2002, and holding the Smithsonian Institution's "Bird Friendly" distinction since 2014, APCERL farms shade-grown coffee under agroforestry systems that conserve the area's fragile biodiversity and create wildlife corridors. Cherries are picked, pulped the same day, fermented 12-18 hours, then washed and sun-dried.

La Paz

Bolivia's best-known coffee department, bordering Peru in the country's north-west, known for extreme Andean terrain and rich water sources.

About the Varieties

This lot blends the association's three main plantings. Caturra, a compact Bourbon mutation from 1930s Brazil, brings clean sweetness and bright structure. Catuai, its Brazilian descendant crossed with Mundo Novo, adds body and dependable yields on steep ground.

Catimor - a Caturra x Timor hybrid - contributes vigour and disease resistance, essential for organic farming under forest shade where synthetic inputs are off the table. Together, grown in Madidi National Park's buffer valleys and washed with 12-18 hour fermentations, they produce a balanced, comforting cup: dried apple, dark chocolate and graham sweetness.