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Pour-Over Parameters for Bolivia Lake Titicaca Small Farmer Washed Typica Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication Please follow Coffee Workshop (WeChat public account cafe_style ) Pour-over Bolivia. 15g of coffee, medium grind (small Fuji ghost teeth blade #4 grinding), V60 filter cup, 88-89°C water temperature, first pour 30g of water, steam for 27 seconds, pour to 105g water volume then pause, wait for the bed water level to drop to half before pouring again, slowly pour until 225g water volume, do not brew the tail section

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Pour-over Bolivia

15g of coffee grounds, medium grind (Fuji ghost tooth blade grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for 27 seconds pre-infusion, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Roasting

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Degree: Roasted coffee beans
Sugar content: Sugar-free
Origin: Bolivia
Roast level: Medium

Lake Titicaca Copacabana

Country: Bolivia
Altitude: 3812m
Region: Lake Titicaca
Roast level: Medium roast
Processing method: Washed

Lake Titicaca is located on the Kallawaya Plateau at the border of Bolivia and Peru. It is the highest-altitude and largest freshwater lake in South America, as well as one of the world's highest-altitude large freshwater lakes. It is also the world's highest-altitude large lake navigable by ships and the third-largest lake in South America (after Lake Maracaibo and Patos Lagoon).

Variety: Typica
Producer: Copacabana small farmers

Flavor Profile

Dry aroma of roasted nuts and almonds, with notes of orange and pomelo.

South America is rich in coffee beans, and Bolivia is no exception. Some regions of Bolivia have unique tropical rainforest environments that provide excellent natural conditions for growing organic coffee. Bolivian coffee has a rich and distinctive aroma. Whether it's the fragrance from ground beans or the brewed coffee, the aroma is quite prominent and intense, reminiscent of a blend of floral and fruity notes that leaves a lasting impression.

The advantage of Bolivian coffee lies in its high altitude and excellent coffee varieties. The traditional Typica and small amounts of Caturra grown here are highly regarded in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges for decorative purposes. Real commercial production only began in the early 1950s. The great frost of 1957 severely damaged Brazil's coffee industry, while Bolivia benefited and developed rapidly. Bolivian coffee is grown at altitudes of 180-670 meters, with its Arabica washed coffee beans exported to Germany and Sweden. While the flavor may not be considered the best today, it carries a slight bitterness.

Tasting Notes

Dry aroma of roasted nuts and almonds, with smooth fruity acidity of orange and pomelo on the palate. Overall, it presents sweet caramel and the smooth texture of nut milk, with impressive cleanliness and balance. The herbal notes in the aftertaste are quite charming as well.