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Bolivian Coffee Beans: Characteristics, Information, Flavor Description, Roasting, Varieties, and Growing Regions

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange. Please follow Coffee Workshop (WeChat official account: cafe_style). Lake Titicaca Copacabana Country: Bolivia Altitude: 3812m Growing 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, being the highest-altitude and largest freshwater lake in South America by area.

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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 Kollao Plateau at the border of 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 navigable by large ships and ranks as the third-largest lake in South America (after Lake Maracaibo and Patos Lagoon).

Variety: Typica

Producer: Copacabana Smallholder Farmers

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

South America is rich in coffee beans, and Bolivia is no exception. The unique tropical rainforest environment in some regions of Bolivia provides excellent natural conditions for organic coffee growth. Bolivian coffee has rich and unique aromas - both the fragrance from ground beans and the brewed coffee are notably intense, resembling a blend of floral and fruit notes that leaves a lasting impression.

Hand Brew Method

Hand-brewed Bolivian coffee: 15g of coffee, ground medium (using Fuji's ghost tooth grinder #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 to pour. Slowly pour until reaching 225g total, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Most Bolivian coffee used to be of average quality, but specialty coffee production has developed rapidly in recent years, producing many excellent beans. The COE (Cup of Excellence) system, which first 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 raw or roasted, produce superior coffee compared to ordinary 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 regarded in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges and ornamental plants. Real commercial production only began in the early 1950s. The great 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 is not among the best today and has a slightly bitter taste.

Flavor Profile

Flavor: Dry notes of roasted nuts and almonds, entering with smooth fruit acidity of orange and pomelo. Overall, it has sweet caramel and the smooth texture of nut milk. The cleanliness and balance are also remarkably impressive, with the herbal notes in the aftertaste being quite charming.

Bolivian coffee has rich and unique aromas - both the fragrance from ground beans and the brewed coffee are notably intense, resembling a blend of floral and fruit notes that leaves a lasting impression.

The acidity is medium to low, but it doesn't feel monotonous. Instead, it appears calm, elegant, gentle, and fresh. When savoring the acidity carefully, one can even detect citrus-like fruit notes.

The overall flavor of Bolivian coffee is rich and balanced. Besides the pleasant acidity, there are subtle chocolate notes, and the smooth texture provides a seamless experience. In contrast, the bitterness is not prominent. The coffee has an excellent aftertaste - the sweet flavor lingers in the mouth after drinking, creating an unforgettable experience.