CROWN JEWEL BOLIVIA SAN LORENZO YULISSA CHAMBI ORGANIC WASHED RED CATUAI CJO1561 – Red Catuai – 32614-1 – SPOT RCWHSE

Price $181.50 per box

Box Weight 22 lbs

Position Spot

Boxes 36

Warehouses Oakland

Flavor Profile Orange, black tea, raspberry, ginger, and plum

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Overview 

This is a washed coffee with brief anaerobic maceration from Caranavi, Bolivia, produced by Yulissa Chambi and her family. 

The flavor profile is complex and juicy, with notes of orange, black tea, raspberry, ginger, and plum. 

Our roasters found it easy to roast, and the secret is in the air.  

When brewed, we enjoyed it with a conical brewer, a coarse grind, and a moderate dose.  

Taste Analysis by Isabella Vitaliano

The Crown team had the pleasure of hosting Felix Chambi, the exporter and brother of Yulissa (the producer of this coffee), for a couple days after SCA. Perfect timing for the highly anticipated release of Yulissa’s washed lot. 

Although Bolivia remains a niche origin for roasters to purchase, the flavor profile of the coffees from Yulissa is not. There is a richness and likability of this coffee that makes it so easy to drink throughout the day that you’ll be worried you’ll run out of this coffee too soon!  

The Crown team found the base has a medley of dark fruit like blackberries, dark plum, and raisin with overtones of rhubarb and peach that contribute to the complexity of coffee. The honeysuckle sweetness and almost candy-like flavors are harmonized by a silky and velvety texture. If you had the chance to get your hands on the washed lot last year, we noticed improvements in the flavor and richness of this coffee. Hard to think last year could be beaten, but it has been done.  

We hope you enjoy Yulissa’s third run on the Crown Jewel program, we certainly have.  

Source Analysis by Mayra Orellana-Powell 

Coffee has been in Bolivia for hundreds of years, but now a new generation of coffee farmers dedicated to producing high-quality coffee are taking the stage in Bolivia. For the first time in the country’s history, green coffee production has funding and support from the federal government, fueling the search for knowledge among dedicated young coffee professionals.   

The epicenter in the rise of Bolivian specialty coffee is in the los Yungas region, where most farms were first established after a wave of migration to the region caused by Bolivia’s Agrarian Revolution in the 1950s. And nearly a century later this lot emerges from a single 10-acre farm belonging to Yulissa Chambi and her family. Yulissa is just 23 years old and working on her university degree but also comes with a family that has been growing coffee in the Yungas region of Bolivia for over 60 years.

 Yulissa carefully harvests the cherry, which is then rinsed and ripened (or macerated, if you like) in an anaerobic environment for 72 hours. After this brief carbonic stage, the coffee undergoes traditional washed processing: depulping, fermenting in open tanks, washing, and finally drying the coffee on patios and raised beds.   

Since Bolivia is a landlocked coffee producing country, farmers need help getting their coffee to the international market. Felix Chambi Garcia through his leadership role at the San Juan cooperative has become an important figure, helping producers with the logistics of moving coffee to the dry-mill where quality and traceability are protected during the preparation for export. 

Green Analysis by Isabella Vitaliano  

Yulissa, a young female and producer of this lot, brings us this coffee with the help of her brother who facilitates the exporting. The Crown team had the opportunity to meet him this past week (the week after SCA) and he had mentioned that they had a particular dry season this year. It took a bit longer than usual for the cherry to ripen, but the team managed it well, with no negative impact on the green specs. 

An even spread across the board for screen size, indicating easy, breezy roasting. Density hitting the about average range, and moisture content running little bit below average range. Yulissa Chambi does it again and we can’t wait for you all to get your hands on it.   

Diedrich IR5 Analysis by Doris Garrido 

Last weekend, I had the great opportunity to meet Felix Chambi in person, a key figure behind Yulissa Chambi’s Bolivian coffees. Our friendship began when the project linked up with Royal, and we’ve been discussing coffee by phone ever since. At the Chicago coffee expo, I finally met him and, after a warm embrace, I bombarded him with countless questions about his sister’s exquisite coffees. 

Felix isn’t just any coffee enthusiast; he’s a legacy coffee producer who started on specialty coffee, roasting for the Bolivian Cup of Excellence, both Yulissa and Felix are Q graders and Felix is a Q Process 1 certified. Today, he serves as Yulissa’s quality control advisor. His love and respect for his sister were evident as he detailed Yulissa’s meticulous farming process, from seed to processing, all to perfect the taste of her coffee. Together, they oversee quality control at Lata Lab, Felix’s laboratory, where Yulissa is honing her fermentation techniques. 

Roasting a friend’s coffee usually brings pressure to excel, but this time, it felt effortless. The coffee’s inherent deliciousness was there with notes of tart green apple, lemon, plum, hard candy, buttery rhubarb, and peach, resulting in an exceptionally clean cup. The vibrant acidity was dynamic, perfectly melding with the mellow, buttery peach. 

The roasting process was straightforward: I started with a charge temperature of 437°F and maintained 50% airflow, ramping up to 100% gas in the first minute. At the three-minute mark, I reduced the gas to 30% and increased the airflow to 100% at 332°F. The drying phase lasted 4:10 minutes, followed by 3:15 minutes of yellowing, and the beans cracked at 382°F. I developed the roast for an additional 1:34 minutes and dropped the beans at 393.3°F. 

The roast curve was as incredibly easy, and I was more than happy with the results that I explained the roast process as a confluence of factors: Oakland’s ideal weather, a coinciding solar eclipse, and the coffee’s meticulous processing, but to be true this coffee is just really good that is hard to mess with. 

Following the expo, Felix Chambi joined me at our roasting lab in Oakland to tackle a larger batch—18 lbs on the Loring—destined for the Crown espresso selection. The Loring’s handling of airflow proved perfect for Yulissa’s coffee, enhancing its profile. We aimed to replicate the Diedrich roast’s flavor profile, and the result was an even cleaner taste! The secret is in the air. Both roasts were a hit. I invite you to experience Yulissa Chambi’s coffee, available in both washed and natural varieties, for a genuine taste of Bolivia! 

Ikawa Pro V3 Analysis by Isabella Vitaliano 

Our current Ikawa practice compares two sample roast profiles, originally designed for different densities of green coffee. The two roasts differ slightly in total length, charge temperature, and time spent between color change in first crack. You can learn more about the profiles here. 

Another highly anticipated release from Yulissa Chambi has entered the crown building! Not one to disappoint us, this lot is full of flavors like rose, cherry, candy plum, green apple, lemon, rhubarb and peach.  

The high-density roast expressed the floral and aromatic version of this coffee with lots of rose and bing cherry. The cup was clean and complex, I kept on going back for more to try and figure out what notes perfectly describe this coffee.  

The light density roast was a little bit toasty on this coffee expressing flavors a bit darker like soy, tahini and toasted cacao notes.  

Hands down, the high-density roast was the winner here with complex flavors that actualize Yulissa’s work in a really cohesive and beautiful way.   

You can roast your own by linking to our profiles in the Ikawa Pro app here: 

Roast 1: Low Density Sample Roast 

Roast 2: High Density Sample Roast   

Brew Analysis by Joshua Wismans 

What more is there to say? It’s Yulissa season and her coffees are tasting better than ever.  Of special note is the washed coffee this year.  It’s an absolute stunner. There are so many great flavors to play with and pull from this coffee.

Having cupped this coffee prior to brewing, I noted that this coffee wasn’t lacking in velvety texture and body. This drew me to the V60 as a brewing device, hoping to really hone-in on the complex acidity of this coffee. I started with a moderately coarse grind and a coffee-to-water ratio of 1:15.79.  This gave me a TDS of 1.31, which is a touch on the lower side. However, this coffee really showed up in the cup with melon, spiced orange, and caramel.

Because of the lower TDS, I made the grind finer, keeping the rest of the parameters the same.  We got a brew that drew out a lot more sesame, body, florals, and deep orange flavor.  This cup was great, but the flavors started to get a little muddied.

Our favorite brew was when we cranked the grind quite a bit coarser. The more delicate fruit of raspberry and peach emerged along with some really nice black tea and baking spice. The TDS came in at 1.25, considerably lower than we’re used to brewing, but at no point did anyone consider this brew weak or thin.

Our recommended brew parameters are a conical brewer, a coarse grind, and a moderate dose. Enjoy! 

Espresso Analysis by Alisha Rajan 

From the ten acre Chambi farm in the los Yungas region comes this bold and beautiful washed red catuai from the innovative young producer Yulissa Chambi. When brewed as espresso, we are presented with a curious  amalgamation of sweet and savory that is sure to satisfy even the most adventurous palate. The slightly lighter body and silky smoothness of the espresso is belied by the complex zingy and umami elements that linger on the tongue. Rounding out the savory notes is the delightful brightness of sour plum and white peach. It’s never a dull moment with this one! 

After several attempts with lower doses and faster extraction times, my favorite shot of this washed coffee came from a moderate/high dose of 18.5 grams for a yield of 38.0 grams extracted in 34 seconds. This shot showcased  intense umami flavors of soy sauce, candied ginger, sour plum, and black tea.  Any sweetness that I desired came in the form of delicate stonefruit and green apple.  

My second favorite shot was an even higher dose of 19.0 grams with a yield of 39.2 grams extracted in 34 seconds. This shot, reminiscent of dried red chili and black pepper, retained many of the umami components of the previous recipe with the sweetness of roasted red peppers. Slightly less fruity than the previous extraction, this one was full-bodied and punchy.  

Overall, the recommendation for this washed Bolivia on espresso is a moderate to high dose with an average extraction time around 30 seconds for the optimal balance of sweet and savory. Complex yet balanced, this espresso stands alone as an exquisite example of refreshing innovation. I can honestly say that it shines just as brightly as its producer. A delight from start to finish!