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Introduction to Bolivian Coffee Regions & How to Brew Bolivian Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Bolivian coffee. 15g of coffee grounds, medium grind (using Fuji's ghost tooth burr grinder at setting 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 in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid extracting the tail end.

Brewing Parameters

Pour-over Bolivian coffee: 15g coffee grounds, medium grind (Fujikasugi burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g water, bloom for 27 seconds, pour to 105g and stop. Wait until the coffee bed drains to half level, then continue slow pouring until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Introduction to Bolivian Coffee

Most Bolivian coffee from the past 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, which started 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 improves coffee quality. COE beans, whether green or roasted, produce coffee of 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 here receive high recognition in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges, serving decorative purposes. Real commercial production only began in the early 1950s. The major 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 Arabica washed coffee beans exported to Germany and Sweden. Their flavor isn't the best today and has a slightly bitter taste.

Flavor Profile

Flavor: Dry aroma of roasted nuts and almonds, smooth fruit acidity of orange and pomelo on entry, overall sweet caramel, smooth texture of nut milk, with impressive brightness in cleanliness and balance, and a charming herbal aftertaste.

Bolivian coffee has rich and unique aroma. Whether it's the fragrance after grinding or the aroma of the brewed coffee, it's quite intense and distinctive, reminiscent of a mix of floral and fruit notes that leaves a lasting impression.

The acidity is moderately low but doesn't feel monotonous. Instead, it's mellow, generous, soft, and fresh. When savoring the acidity carefully, you can even detect citrus fruit notes.

The overall flavor of Bolivian coffee is rich and balanced. Besides pleasant acidity, there are light chocolate notes, and the smooth texture provides a seamless experience, making the bitterness less noticeable. The coffee has an excellent aftertaste - after drinking, the sweet flavor lingers in the mouth, creating an unforgettable experience.

Product Information

Manufacturer: Dazhen Coffee FrontStreet 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
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, one of the world's highest-altitude large freshwater lakes, and the world's highest-altitude lake navigable by large ships. It is the third-largest lake in South America (after Lake Maracaibo and Patos Lagoon).

Variety: Typica
Producer: Copacabana smallholder farmers
Flavor: Dry aroma of roasted nuts and almonds, 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 organic coffee growth. Bolivian coffee has rich and unique aroma. Whether it's the fragrance after grinding or the aroma of the brewed coffee, it's quite intense and distinctive, reminiscent of a mix of floral and fruit notes that leaves a lasting impression.