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Bolivian Coffee Brands and Brewing Steps

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). The advantages of Bolivian coffee lie in its high altitude and excellent coffee varieties. The traditional Typica and small amounts of Caturra grown here have received high praise in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges, serving as ornamental flower decorations. True commercial production began from

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style).

The advantages of Bolivian coffee lie in its high altitude and excellent coffee varieties. The traditional Typica and small quantities of Caturra grown here are highly acclaimed in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges, serving ornamental purposes. 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 ranging from 180 to 670 meters, with its Arabica washed coffee beans exported to Germany and Sweden. While their flavor may not be considered among today's best, it carries a slight bitterness.

Flavor Profile: Dry aroma of roasted nuts and almonds, revealing smooth fruit acidity of sweet orange and pomelo upon entry, overall featuring sweet caramel and the silky texture of nut milk, with notably impressive performance in cleanliness and balance, while the herbal notes in the finish are quite captivating.

Bolivian coffee possesses a rich and distinctive aroma. Whether from the ground beans or the brewed coffee, the fragrance is notably intense and concentrated—a blend of floral and fruity aromas that leaves a lasting impression.

The acidity is moderately low but feels far from monotonous; instead, it presents a steady, generous quality that is both gentle and refreshing. Carefully savoring the acidity even reveals citrus-like fruit notes.

The overall flavor of Bolivian coffee is rich and balanced. Beyond the pleasant acidity, there are subtle chocolate flavors, while the smooth texture provides a seamless mouthfeel, making any bitterness relatively unnoticeable. The coffee has an excellent finish—after drinking, the sweet aftertaste lingers in the mouth, creating an unforgettable coffee experience.

Roasting Information

Manufacturer: Dazhen Coffee FrontStreet Coffee
Address: No. 10 Bao'an Front Street, 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, one of the world's highest large freshwater lakes, and the world's highest-altitude lake navigable by large vessels. It is the third-largest lake in South America (after Lake Maracaibo and Patos Lagoon).

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

South America is renowned for coffee production, and Bolivia is no exception. The unique tropical rainforest environment in some regions of Bolivia provides excellent natural conditions for growing organic coffee. Bolivian coffee possesses a rich and distinctive aroma. Whether from the ground beans or the brewed coffee, the fragrance is notably intense and concentrated—a blend of floral and fruity aromas that leaves a lasting impression.

Brewing Method

Hand-pour Bolivian coffee: 15g of coffee, medium grind (using Fuji Fuji's serrated burr grinder at setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour until reaching 225g total, avoiding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

In the past, 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, 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-winning beans, whether green or roasted, are of superior quality compared to regular coffee.