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What's the Market for Bolivian Coffee Beans? Which Bolivian Coffee Brand is Best?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication. Please follow Coffee Workshop (WeChat public account: cafe_style). Flavor: Dry aroma of roasted nuts and almonds, the entry reveals smooth fruit acidity of mandarin orange and pomelo, with an overall sweet caramel and smooth nutty milk texture. The cleanliness and balance are also quite impressive, and the herbal aftertaste is quite charming. Bolivian coffee has rich and unique aromas, whether

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style)

Flavor: Dry notes of roasted nuts and almonds, with smooth fruit acidity of orange and pomelo upon entry. Overall presents sweet caramel and nutty milk texture, with impressive cleanliness and balance. The herbal aftertaste is quite charming.

Bolivian coffee offers rich and unique aroma. Whether it's the fragrance from ground beans or the brewed coffee, the aroma is noticeably intense, reminiscent of a blend of floral and fruity notes that leaves a lasting impression.

The acidity is medium to low, yet it feels far from monotonous. Instead, it presents as steady, generous, gentle, and fresh. When savoring the acidity carefully, one can even detect citrus fruit notes.

The overall flavor of Bolivian coffee is rich and balanced. Beyond the pleasant acidity, there are subtle chocolate notes, and the smooth texture provides a seamless experience, making any bitterness less pronounced. The coffee has excellent aftertaste, with a lingering sweetness in the mouth that creates an unforgettable coffee experience.

Baking Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Baoan Frontsteet, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Roasted coffee beans
Sugar content: Sugar-free
Origin: Bolivia
Roast degree: Medium

Lake Titicaca Copacabana

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

Lake Titicaca is located on the Kallawaya 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's also the highest-altitude lake navigable by large ships in the world and the third-largest lake in South America (after Lake Maracaibo and Patos Lagoon).

Variety: Typica
Producer: Copacabana small farmers
Flavor: Roasted nuts and almonds dry notes, orange, pomelo

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

Brewing Method

Hand-pour Bolivian coffee: 15g of coffee, medium grind (using Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, let bloom for 27 seconds. Continue pouring to 105g, then wait until the water level drops to half before continuing to pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

In the past, most Bolivian coffee was 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 gained popularity, and Bolivia has also adopted this system. On one hand, it stimulates farmers' enthusiasm for cultivation, and on the other hand, it improves coffee quality. COE beans, whether green or roasted, are superior to regular coffee.

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 valued in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges and decorative plants. 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 Arabica washed coffee beans exported to Germany and Sweden. Their flavor is not among the best today and carries a slight bitterness.