Bolivia - Washed - Red Catuai - Yulissa Chambi

1/5

Bolivia - Washed - Red Catuai - Yulissa Chambi

$28.00

In stock

Tasting Notes

Hazelnut · Key Lime · Raspberry · Red Currant · Toffee · Creme Brulee · Rosemary

There's something electrifying about reading Yulissa Chambi's story. She's young, brilliant, and obsessed with coffee - and a barista competitor, which if you don't know, is almost a full time job in itself. Take that passion to her family farm and you've got the makings for some legendary coffee. A coffee that reminds us of why we love this liquid, this is what I'd call an elevated classic. Hazelnut, raspberries, crème brulee... it's everything we collectively desire out of every cup, but takes real talent to get just right.

South America's only landlocked coffee producing country, it is also the smallest exporter on the continent. This has no relation to quality, where the excellent geography allows for wonderful coffee to be produced.

Yulissa's family purchased this 20-acre plot about 50 years ago, and has been through up and downs, even halting coffee production during a coffee price crash and divestment from the government. In 2019, however, with a Barista Championship under her belt, Yulissa set to renovate and redevelop the farm's coffee production.

With 7 hectares re-planted, Yulissa has dedicated herself to learn the entire process, from milling to roasting, and it shows. This is a beautifully consistent washed coffee, easy to roast and wonderful on the brew. We're excited for you to try!

Roasted 10/13.

We recommend 3-4 weeks rest for this particular coffee. As opposed to our other selections, this was closer to a medium roast and as such does not require as much rest time.

MASL: 1550

Harvest: September 2025

Well suited for higher-concentration brews, this is an "elevated classic" style coffee, easily brewed in many ways. Butter croissant and jam through and through, expect a fuller bodied coffee than we generally have on offer at Kozlow, perfect for you espresso heads out there.

I recommend brewing on a tighter ratio here, with more coffee than you might generally brew with. The acidity is lighter than most of our offers, so that light raspberry turns more into a jam when brewed stronger. I highly recommend this on French Press, and will perform very well on espresso given proper rest time.