A Coffee Story
Grown in the
clouds of Bolivia.
Smallholder farms, high altitudes, and a quiet revolution in quality — the story of Bolivian coffee from origin to cup.
A Quiet Origin
Bolivia is one of the world's smallest coffee producers — and one of its most exciting.
Less than 1% of global production comes from here. Almost all of it is grown by smallholder families on plots smaller than five hectares, at altitudes between 1,200 and 2,100 metres. The result is rare, expressive coffee that is finally finding the audience it deserves.
The Regions
Three valleys, one country.
Caranavi
1,200 – 1,800m
Chocolate, citrus, brown sugar — the heart of Bolivian coffee.
Yungas
1,500 – 2,100m
Floral, complex, wine-like at the highest elevations.
Apolo
1,000 – 1,400m
Tropical fruit, soft acidity, the rising star of the north.
The Process
From cherry to cup.
01
Pick
Hand-picked at peak ripeness — only the deep red cherries.
02
Wash
Pulped within hours, fermented 36 hours, washed clean.
03
Dry
Sixteen days on raised African beds, turned every two hours.
04
Rest
Resting in parchment for 30 days before milling and export.
The Brew
A pour-over in three minutes.
- 01. Grind 18g medium-fine.
- 02. Bloom with 50g of 94°C water for 30 seconds.
- 03. Pour in slow circles to 300g total.
- 04. Brew time should land at 3:00. Sip before milk.
