Bolivian

Bolivia is home to the world's most dangerous road, known as 'Death Road,' which runs through some of the country's coffee-growing regions, adding an element of adventure to coffee sourcing trips!

Bolivian coffee is a hidden gem in the world of specialty coffee. Grown in the lush Yungas region, these beans benefit from high altitudes and rich volcanic soils. Known for their bright acidity, complex flavor profile, and smooth body, Bolivian coffees often showcase notes of chocolate, citrus, and stone fruits. Despite challenges in production and export, Bolivian coffee is gaining recognition for its unique character and high quality.

History

Coffee cultivation in Bolivia dates back to the late 19th century, introduced by German settlers. Despite its long history, Bolivian coffee remained relatively unknown internationally until recent decades. The challenging terrain and limited infrastructure have historically hindered large-scale production. However, in the 21st century, Bolivian coffee has begun to gain recognition for its quality, with small-scale farmers focusing on specialty coffee production and sustainable practices.

Bolivian

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Accidity:

Bright

Body:

Medium

Country:

Bolivia

Climate:

Subtropical with distinct wet and dry seasons, ideal for coffee cultivation

Cupping Score:

84.5

Region:

Yungas

Soil Type:

Volcanic, rich in minerals and organic matter

Typical Altitude:

1200 - 2100m

Annual Production:

25,000 metric tons

Export Volume:

20,000 metric tons

Market Share:

While Bolivia's coffee production is relatively small on a global scale, it's gaining popularity in the specialty coffee market, particularly in North America and Europe.

Local Coffee Customs

In Bolivia, coffee is often enjoyed as 'café con leche' (coffee with milk) or 'sultana,' a spiced coffee drink. It's common to see locals sipping coffee in small cafes or street corners, especially during the mid-morning 'merienda' break.

Economic Impact

Coffee production plays a crucial role in Bolivia's rural economy, providing income for thousands of small-scale farmers. It's a key export crop, contributing to foreign exchange earnings and supporting local communities in coffee-growing regions.

Awards

Cup of Excellence (2019)

Brewing Methods

Pour-over
French Press
Espresso

Certifications

Organic
Fair Trade

Common Varieties

Typica
Caturra
Catuai

Flavor Profile

Chocolate
Citrus
Stone fruits

Popular Brands & Roasters

Intelligentsia Coffee
Counter Culture Coffee
Ritual Coffee Roasters

Tourism & Culture

Coffee tourism in Bolivia is emerging, with some farms in the Yungas region offering tours and tastings. Visitors can experience the entire coffee production process, from harvesting to processing, while enjoying the breathtaking Andean landscapes.

Future Outlook

Bolivian coffee shows promising growth potential. As more farmers focus on quality and sustainability, and as international recognition increases, Bolivian coffee is poised to become a more prominent player in the specialty coffee market. Improved infrastructure and processing techniques are expected to further enhance the quality and consistency of Bolivian beans.

Roast Recommendations

Medium
Medium-light

Sustainability Practices

Shade-grown cultivation
Organic farming methods

Traditional Preparation Methods

Café con Leche
Sultana (coffee with cinnamon and cloves)

Typical Harvest Season

May - September

Typical Processing Methods

Washed
Natural
Honey

Bolivia is home to the world's most dangerous road, known as 'Death Road,' which runs through some of the country's coffee-growing regions, adding an element of adventure to coffee sourcing trips!