Nueva Llusta - Counter Culture Coffee

Coffee from Bolivia usually benefit from great altitudes and organic farming. Bolivian coffee also tend to have fruity notes and rich chocolate characteristics in the cup. Much of Bolivia’s coffee production is organized into regional cooperatives. This coffee from Las Yungas Region of Bolivia, on the Nueva Llusta farm fielding the historical Typica and Caturra varieties. 

We prepared this coffee two ways. The first (pictured) was with the Kalita Wave pour over with 32 grams of coffee (18 grind on Virtuoso) and 500 ML of water.  The second method was the AeroPress with 24 grams of coffee with 12 grind setting on Virtuoso.

With the pour over the bloom and slurry did have a sweet aroma similar to raisins.  In both brews to Baking chocolate taste stood out and had delicate finish when hot. Latin American coffees usually dominate as the coffee cools to showing off the roast profile.With the medium-coarse grind in the Kalita Wave the extremely bright acidity took over the cup as it cooled with subtle semi-sweet chocolate taste. The AeroPress really allowed for the smooth body and baking chocolate taste shine through with still a hint of the juicy acidity on the finish.

I did not experience dried cherry notes from this coffee however I did enjoy the almost raisinet taste and texture of this brew while it was hot.
I tend to get the most enjoyment from counter culture coffees with finer grinds in pour overs or espresso. We paired this coffee with chocolate which paired briliantly driving the sweetness of the Bolivian coffee. We also paired it with a "Caramel Chocolate Pretzel" Krispy Kreme doughnut. The saltiness of the pretzel and caramel sugars muted the acidity and enhanced the cup to an almost dulce de leche taste.