Death Road Coffee gets its name from the very dangerous, single lane, dirt road that links the city of La Paz to the Los Yungas region in the Andes. Despite its elevation the region has sub-tropical weather and highly fertile soil, making it ideal for growing coffee and cocoa.
The coffee growers we represent from this region all have small, family owned farms and a profound respect for their land. They are deeply rooted in ancestral traditions, nurturing their crops with dedicated care and prioritising sustainability and biodiversity.
Each farm uses its own traditional processing methods:
- Natural: Grown in prime natural conditions, harvested by hand and sun-dried, ensuring that the coffee retains all of its aroma, taste, and properties.
- Washed: the Natural process with the addition of being washed prior to sun drying.
- Anaerobic Fermentation: is processed by a method where the coffee is fermented in pressurised, sealed tanks deprived of oxygen, which produces acids creating a different and distinct flavour profile.
The selected and classified coffee beans are exposed to rigorous testing that determines the quality and standard of coffee suitable for export to Australia.
Tasting Notes: Earl Grey - Rose Tea Tamarind - Passionfruit
Origin: Caranavi Yungas
Varietals: Geisha
Process: Washed
Altitude: 1700 MASL
BREW GUIDES
Filter: Pour Over (V60)
Dosage: 15g
Output: 250mL
Brew Time: 2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your extraction time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
