What are the Growing Conditions at Bolivia's Agrotakesi SA Coffee Estate? Bolivian Coffee Flavor

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What are the growing conditions at Bolivia's Agrotakesi SA Coffee Estate? What are the flavor and taste characteristics of Bolivian coffee?

The Agrotakesi SA estate ranges from 1,900 to 2,400 meters above sea level, making it one of the highest coffee cultivation areas in the world. Mount Mururata, part of the Royal Mountain Range of the Andes, is one of the few Inca trails leading to the Takesi Valley. The Takesi River, originating from the pristine glacial meltwaters of the Royal Mountain Range, provides abundant and pollution-free water for all agricultural tasks, especially during the post-harvest coffee processing. At peak times, the presence of clouds stabilizes heat and solar radiation, thereby influencing better photosynthesis.

The deeply drained, well-structured organic land has volcanic properties, preserving the overall biodiversity that translates into better biological natural control. These natural conditions extend the fruit development from flowering to harvest to 11 months, achieving fruits with better aromatic and taste qualities. Located 100 kilometers from La Paz city, in the Sud Yungas region, we find the Takesi estate, situated between 1,900 and 3,000 meters above sea level, spanning a total of 2,500 hectares. Six hundred (600) hectares will be dedicated to different agricultural products—coffee, apples, orchids, and flowers—while the remaining 1,900 hectares will be preserved as natural virgin forest, maintaining the farm's special climate and favorable conditions. A unique ecosystem with special conditions for coffee cultivation at higher altitudes—detailed studies of soil, water, and climate have determined that at least 600 hectares possess optimal water and ecological characteristics. The soil was formed above volcanic surfaces, containing organic matter coverings that reach depths of up to 2 meters in some places. Currently, the estate has 13 hectares of Typica coffee, producing an average of 120 bags of 70kg green coffee annually.

The farm receives an annual rainfall of 1,800-2,500mm per year, with relative humidity of 70% and an average temperature of 15°C (59°F). Cafe Takesi has begun planting 20 hectares of land and will continue planting 20 hectares each year for the next 4 years.

Bolivian Coffee Overview

Bolivia is the fifth largest country in South America, with diverse topography and microclimates highly suitable for coffee cultivation. Most coffee grown in Bolivia is Arabica, primarily composed of heirloom varieties such as Typica and Caturra, and is grown organically. Bolivia has a long history of coffee production, although little is known about its introduction to the country or whether commercial coffee production began earlier than around 1880. Bolivia still has commercial farms and estates, although most large estates have been expropriated as part of government land reform and redistributed to smaller rural families. Since this legislation was implemented in 1991, 80% of the country's coffee production is now produced by small farmers averaging 1.2 to 8 hectares of land area.

Flavor Profile

Flavor Notes: Jasmine, violet, honeysuckle, spices, pineapple, melon, orange, black tea, cherry, rose, almond, peach, red wine, passion fruit

Acidity: Bright, citric, tartaric, vibrant, floral

Texture: Semi-sweet chocolate, vanilla, balanced, jam-like, full-bodied, clove, persistent, consistent

FrontStreet Coffee's Brewing Recommendation:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First infusion with 25g water for a 25-second bloom. Second infusion to 120g, then pause and wait until the water level drops to halfway before continuing. Slowly pour water until reaching 225g total. Extraction time approximately 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and faster drainage, pausing during pouring can extend the extraction time.

Important Notice :

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