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Characteristics of Bolivian Coffee Beans and Bolivian Coffee Brewing Methods

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) 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 between Bolivia and Peru, and is the highest altitude and largest freshwater lake in South America

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Lake Titicaca Copacabana

Country: Bolivia

Altitude: 3812m

Region: Lake Titicaca

Roast Level: Medium Roast

Processing Method: Washed

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

Variety: Typica

Producer: Copacabana Small Farmers

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

South America is renowned for coffee beans, and Bolivia is no exception. Certain regions in Bolivia benefit from exceptional tropical rainforest environments, providing ideal natural conditions for organic coffee growth. Bolivian coffee offers rich and unique aromas—both the fragrance of ground beans and the brewed coffee are notably intense and aromatic, creating an impressive blend of floral and fruity notes.

Hand Brew Method

Hand-poured Bolivian coffee: 15g of coffee, medium grind (Fuji Royal grinder with ghost tooth burrs #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, bloom for 27 seconds, pour to 105g and pause, wait until the water level drops to half, then continue slow pouring until reaching 225g total. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Bolivian Coffee Excellence

Previously, most Bolivian coffee was of average quality, but the specialty coffee industry has developed rapidly in recent years, producing many excellent beans. The Cup of Excellence (COE) system, first implemented in Brazil, has gradually gained popularity. Bolivia has also adopted this system to stimulate coffee farmers' enthusiasm for cultivation while improving coffee quality. COE beans, whether green or roasted, offer superior quality compared to regular coffee.

The advantages of Bolivian coffee lie in its high altitude and excellent coffee varieties. Traditional Typica and small amounts of Caturra grown here are highly regarded in world markets. In the past, Bolivian coffee trees were often planted around gardens as hedges and ornamental plants. True commercial production only began in the early 1950s. The severe 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 washed Arabica beans exported to Germany and Sweden. Their flavor, while not among today's best, has a slightly bitter taste.

Flavor Profile

Flavor: Dry aroma of roasted nuts and almonds. The cup presents smooth fruit acidity of orange and pomelo, with overall sweet caramel and creamy nut milk texture. Both cleanliness and balance show impressive performance, and the herbal aftertaste is quite charming.

Bolivian coffee offers rich and unique aromas—both the fragrance of ground beans and the brewed coffee are notably intense and aromatic, creating an impressive blend of floral and fruity notes.

The acidity is medium to low but doesn't feel monotonous; instead, it presents a calm, elegant, and fresh character. When savoring the acidity carefully, you can even detect citrus fruit notes.

Bolivian coffee offers a rich and balanced overall flavor profile. Beyond pleasant acidity, there are subtle chocolate notes, and the smooth texture creates a seamless drinking experience, making any bitterness less noticeable. The aftertaste is excellent, with lingering sweetness in the mouth that doesn't dissipate, creating an unforgettable coffee experience.