Bolivia Asunción Java

A Force of Sweetness that intermingles Ripe Mango and Honey with Strawberry Compote and Peach Preserves

Java is a relatively rare variety around here but it  makes a big impression. It’s a kind of cousin to the more famous Gesha variety with some genetic roots traced back to Ethiopia you can definitely taste! Celso is an old friend to Saint Frank going back over a decade together but his history with coffee in Bolivia goes back close to thirty years! 

We are loving this experimental plot he planted next to his new wet mill at the village of Asunción situated half way between his two farms Copacabana and Fortín. I waited three anxious years watching the little Java seedlings grow up into fruit bearing young adults and the results are fantastic! It was well worth the wait and I’m sure you’ll agree. There isn’t much of this to go around so we’ll all savor it and enjoy it while we can each year!

 

Producers

Celso Mayta

Places

Asuncíon, Caranavi, Bolivia

Varieties

Fully Washed Java

Terroir 

2.5 acres on a steep slope from 1550m to 1600m Diverse soil set of clay, rich loam, and limestone

Process

24hr fermentation in tank with channel sorting Sun dried on raised beds for 8-10 days

Produced by Celso Mayta in the Caranavi region of Bolivia, this Bolivia Asunción Java lot represents a meticulous approach to coffee cultivation. The coffee is processed using the fully washed method, a technique often employed to highlight the inherent clarity and acidity of the bean; you can learn more about how different processing methods impact the final cup profile in our guide.

The Java varietal is historically significant for its resilience and distinct cup profile, which often leans toward complex, layered sweetness. Roasted by Saint Frank Coffee, this specific selection showcases vibrant notes of ripe mango, honey, strawberry compote, and peach preserves. When evaluating these nuanced fruit and sugar-toned characteristics, we recommend referencing our flavor wheel to better identify the specific sensory markers present in your brew. This lot offers a compelling look at the potential of high-altitude Bolivian production.