Bolivia Pauchinta

Vanilla Cookie with Red Delicious Apple notes and Semisweet Chocolate

"Pauchinta" is an Aymara word for the waterfall on the Machicado family farm. This small Icatu coffee plot is Lidia Machicado's first addition to the Kantutani farm. The coffee has a dense sweetness with blackberry, plum, and chocolate notes. Even though Icatu beans are from Brazil, this coffee has a surprising Bolivian terroir flavor. We love the Machicado family's coffee.

Lidia and Juan José are some of the most dedicated farmers we know. We met them in 2015 in the village of Kantutani. Their home had two wooden rooms – one for cooking and one for sleeping. They kept their chickens safe from jaguars by having them live in a thorny tree. Juanjo was passionate about his young farm and wanted to produce high-quality coffee. Lidia started her own plot, Pauchinta, named after her beloved waterfall.

We've had many special visits with them, including the time when Lidia was bitten by a poisonous snake, nearly fatal.. Lidia is passionate about Pauchinta. Her coffee is enjoyable and thought-provoking.

Producers

Lidia Machicado

Places

Kantutani, Caranavi, Bolivia

Varieties

Fully washed Icatu

Terroir 

6 acres running up sheltered couloir slope up to 1600m with Clay Loam soil facing East

Process

14hr fermentation in tiled tanks before washing and channel sorting, sun dried on raised beds

This fully washed Bolivia Pauchinta from Saint Frank Coffee showcases the careful processing decisions of producer Lidia Machicado in Kantutani, Caranavi. The extended 14-hour fermentation in tiled tanks before washing and channel sorting—techniques detailed in our processing methods guide—contributes layers of complexity to the Icatu varietal. The coffee was then sun-dried on raised beds, allowing the fruit and chocolate notes to develop fully. Saint Frank's tasting notes reveal a balanced profile spanning vanilla cookie and semisweet chocolate through stone fruit nuances of red delicious apple, blackberry, and plum. This interplay of confectionery sweetness and fruit character reflects both the varietal's inherent potential and the intentional fermentation window employed during processing.