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