Bolivia

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Growing Altitude: 1,400 - 1,600 meters above sea level Arabica Variety: Typica, Caturra, Catuai Milling Process: Washed, Sun-dried Aroma: Herbal, Dark Chocolate Flavor: Fruity (Mandarin), Caramel, Pepper, Vanilla Body: Good Acidity: Mild Citric, Phosphoric Bolivia coffees are delicate, bright and aromatically sweet, the classic “clean cup.” They have subtle fruit...

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Categories : Home page, Single Origins

Bolivia

Growing Altitude: 1,400 - 1,600 meters above sea level
Arabica Variety: Typica, Caturra, Catuai
Milling Process: Washed, Sun-dried
Aroma: Herbal, Dark Chocolate
Flavor: Fruity (Mandarin), Caramel, Pepper, Vanilla
Body: Good
Acidity: Mild Citric, Phosphoric

Bolivia coffees are delicate, bright and aromatically sweet, the classic “clean cup.” They have subtle fruit notes, like pear, apple, apricot, tangerine and lemon. They can develop roast flavors that are malty, chocolatey, nutty (almond and hazelnut, not the off notes of peanut shells), with caramel or honey sweetness.

The best flavors really emerge as the cup cools and do not diminish but grow in intensity. Bolivia does indeed have all the ingredients to produce great coffee, especially in terms of altitude and seedstock: the plants are almost all traditional Typica varietal, with some Caturra.

Much of the production is from traditional organic farming practices, with a lot of the co-ops certified Organic and Fair Trade as well.

Coffee is primarily grown in the following regions of Bolivia:

Yungas
Caranavi
Larecaja
Franz Tamayo
Napo
Vaca Diez
Ichilo
Santa Cruz
Aniceto Arce
Chapare

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