Bolivia
Bolivia Caranavi
- Best For
- Chemex, French Press
- Variety
- Caturra, Catuai
- Altitude
- 1400 - 1800 MASL
- Processing
- Washed
- Community
- 4 Brew Reports
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The Story
Bolivia produces less than 0.1% of the world's coffee, making any Bolivian lot a genuine rarity. Ours comes from the Caranavi province in the Yungas valley—a steep, lush corridor where the Andes drop into the Amazon basin. Small family plots carved into near-vertical hillsides grow Caturra and Catuai at elevations up to 1,800 meters, picking cherry by hand because the terrain makes machinery impossible. Washed in improvised micro-mills and dried on the farmers' own patios, this coffee has a delicate sweetness—milk chocolate and mandarin orange—wrapped in a silky, almost satiny body that belies its humble processing origins.
Roaster’s Brew Guide
From the Caranavi province in Bolivia's Yungas valleys. Small-scale production at 1,400–1,800m elevation.
Chemex
30g : 480g · 1:16 · Medium-coarse · 200°F · 4:00
Clean cup that highlights the chocolate and orange
French Press
30g : 450g · 1:15 · Coarse · 200°F · 4:00
Full immersion brings out the silky body
A hidden gem. Incredibly smooth and sweet with a milk chocolate base and bright orange citrus. We roast it gently to preserve the delicate sweetness.
