Bolivia Kusillo Java

Taste profile: Chocolate, Macadamia Nuts, Dried Fruits, Cookies, Molasses

Suitable brew methods: Espresso

Roaster Comments: We roast this one slow to bring out the natural caramels in the bean. The standout note is a rich nuttiness, particularly macadamia, and it works well both black and white. As an espresso or americano, dried fruit and pleasant acidity come through first, finishing nutty and chocolatey. As a white, expect a sweeter, cookie-like finish with that same nuttiness carrying through.

About Kusillo: This coffee is grown at Kusillo, a 10.3-hectare farm in Caranavi owned by Pedro Rodriguez and his family. It's one of several farms they run across Caranavi and Samaipata as part of Sol De La Mañana, a program supporting 100 farmers with a viable alternative to coca cultivation.

About Java: Java is a variety with history. Introduced to the island of Java directly from Ethiopia by the Dutch in the early 1800s, it was long assumed to be a Typica selection, until genetic fingerprinting traced it to Abyssinia, an Ethiopian landrace.

It later reached Cameroon, then Costa Rica in 1991, valued both times for its tolerance to coffee berry disease and its fit for smallholders using few inputs. Its quality at high altitude has since gained recognition, including official status in Panama in 2016, making it a compelling alternative to geisha, with better resilience for small farmers.

Coffee Arabica Coffee; Whole beans