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Bolivia Flavor Profile: Bolivian Coffee Varieties and Prices

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange. 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 K'oa 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: 3,812m

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 highest-altitude lake in the world where large ships can navigate, and it is the third-largest lake in South America (after Lake Maracaibo and Patos Lagoon).

Variety: Typica

Producer: Copacabana Smallholder Farmers

Flavor Notes: Roasted nuts and almond aromas, 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 rich and unique aromas; whether it's the fragrance of ground beans or the aroma of brewed coffee, both are remarkably intense, similar to a mixture of floral and fruity notes that leave a lasting impression.

Brewing Method

Hand-brewed Bolivian coffee: Use 15g of coffee, medium grind (Fuji Royal grinder with ghost teeth burrs #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half before continuing the pour. Slowly pour until reaching 225g total, avoiding the final tail. Water-to-coffee ratio of 1:15, total extraction time 2:00.

Bolivian Coffee Quality Development

Most Bolivian coffee used to be of average quality, but in recent years, specialty coffee production has developed rapidly, with many excellent beans emerging. The Cup of Excellence (COE) system, first implemented in Brazil, has gradually become popular, and Bolivia has also adopted this system. On one hand, it stimulates coffee farmers' enthusiasm for cultivation, and on the other hand, it aims to improve coffee quality. COE beans, whether raw or roasted, are of higher quality than regular coffee.

The advantages of Bolivian coffee lie in its high altitude and excellent coffee varieties. The 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, serving decorative purposes. True commercial production only began in the early 1950s. The severe frost of 1957 seriously 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 is not among the best today and carries a slightly bitter taste.

Flavor Profile

Flavor: Dry aroma of roasted nuts and almonds. The entry reveals smooth fruit acidity of orange and pomelo, with overall sweet caramel and nutty milk texture. Both cleanliness and balance show impressive performance, and the herbal finish is quite charming.

Bolivian coffee has rich and unique aromas; whether it's the fragrance of ground beans or the aroma of brewed coffee, both are remarkably intense, similar to a mixture of floral and fruity notes that leave a lasting impression.

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

The overall flavor of Bolivian coffee is rich and balanced. Besides the pleasant acidity, there are subtle chocolate flavors, and the smooth texture provides a seamless mouthfeel, making the bitterness less noticeable. The coffee has an excellent aftertaste, with lingering sweetness in the mouth after drinking, making this coffee experience unforgettable.