Indulge in the exquisite flavors of our exclusive washed Bolivia coffee, boasting a captivating blend of rich dark fruit notes reminiscent of blackberries, dark plum, and raisin. Delight your senses with subtle hints of rhubarb and peach, adding layers of complexity to each sip. The harmonious fusion of honeysuckle sweetness and delicate candy-like undertones is complemented by a luxuriously silky texture, ensuring a truly refined coffee experience.

Region: San Lorenzo

Altitude: 1525 masl

Varieties: Red Catuai

Process: Washed with brief anaerobic maceration

Roast: light

In Bolivia, coffee cultivation has a storied history spanning centuries, but now, a new wave of passionate coffee farmers committed to excellence is ushering in a renaissance. For the first time ever, the Bolivian government is providing crucial support and funding to green coffee production, igniting a quest for knowledge among enthusiastic young professionals in the industry.

The heart of this burgeoning Bolivian specialty coffee movement beats in the Los Yungas region, where many farms were established following Bolivia's Agrarian Revolution in the 1950s, catalyzing a wave of migration to the area. Nearly a century later, a remarkable lot emerges from a modest 10-acre farm owned by Yulissa Chambi and her family. At just 23 years old and concurrently pursuing her university degree, Yulissa represents a new generation blending tradition with innovation, backed by her family's six-decade legacy of coffee farming in the Yungas region.

Yulissa meticulously harvests ripe cherries, subjecting them to a meticulous anaerobic fermentation process for 72 hours, enhancing their flavor profile. Following this carbonic maceration stage, the coffee undergoes traditional washed processing, including depulping, fermentation in open tanks, thorough washing, and finally, drying on patios and raised beds.

Given Bolivia's landlocked position, coffee producers face challenges in accessing international markets. Felix Chambi Garcia, in his leadership capacity at the San Juan cooperative, emerges as a crucial facilitator, providing invaluable assistance to farmers in navigating the logistics of coffee transportation to dry mills. Under his guidance, quality and traceability are safeguarded throughout the preparation process, ensuring Bolivian coffee reaches global markets with integrity.

We mainly enjoy this coffee as pour over/drip but it does well in all brew methods.  For pour over, try a 1:16 ratio and a kettle temperature of 203°.  You’ll want a coarser grind with a moderate dose.

For espresso, a good starting point is: 18 grams in and 40 grams out in 30 seconds with a boiler temp of 202°.  Happy Brewing!