What is the Flavor Profile of Bolivia Cinabro Cooperative - Typica Variety? How to Brew Bolivian Coffee?

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Bolivia Cenaproc Cooperative - Typica Variety Flavor Profile and Brewing Guide

Region: Caranavi

Producer: Cenaproc

Processing: Washed

Variety: Typica

Altitude: 1,400 to 1,700 meters

Harvest Period: June to November

Bolivia's coffee industry only began developing in the 1950s, but for a long time, Bolivia was known for producing low-quality, inexpensive coffee that was overlooked in the specialty coffee market. This situation changed with the dedication of Marcos Moreno.

Born into a Panamanian coffee family, Marcos Moreno moved to Bolivia and invested in the coffee industry in the Yungas town of Bolivia's southwestern mountainous region, where specialty coffee was emerging. Recognizing that high-quality coffee production could effectively help producers increase their income, Marcos dedicated himself to assisting local farmers in creating premium coffee.

Marcos believed that to produce excellent coffee in Bolivia, it was necessary to cultivate traditional Typica varieties—coffee varieties long renowned for their outstanding flavor. The high-altitude environment essential for producing high-quality coffee was perfectly provided by the unique natural conditions of the Andes Mountains.

With USAID assistance, Marcos established a coffee processing plant outside Caranavi town, and this regional coffee cooperative was named Cenaproc. The cooperative purchases coffee cherries from small farmers surrounding the town, processes them, and ships them via the capital La Paz to Peru for export.

Here, the pre-transportation drying process is crucial to quality: As a landlocked South American country, Bolivia's ability to perform initial drying in Caranavi allows the sweet, bright essence of the coffee to emerge.

Cenaproc is a Fair Trade certified cooperative in Caranavi, composed of approximately eighty-five small coffee farmers who practice natural shade-grown, organic farming methods. In 2004, they first gained prominence in the Cup of Excellence competition by taking the top three positions and fifth place with outstanding results, and have continued to maintain stable, excellent performance.

If you're interested in purchasing green coffee beans, please check the green coffee bean price table in the blog's article categories, which will publish current prices for available green coffee beans and indicate whether they are out of stock, being restocked, or discontinued.

Medium Roast - Dropped 15-30 seconds after first crack ends

Aroma: Nearly ripe fruit fragrance with subtle floral notes, caramel, tea aroma, apricot kernel chocolate, and vanilla.

Acidity: Gentle with a hint of bright fruit acidity.

Mouthfeel: Moderate thickness, richness, and oiliness, with a mild, smooth, throat-pleasing quality and pleasant aftertaste.

Characteristics: Upon entry, you can sense a sweet candy-like sweetness that isn't overly sweet or cloying, lingering persistently for some time with a warm, sweet feeling.

Aroma: Caramel, tea aroma, apricot kernel chocolate, and vanilla.

Acidity: Subtle fruit acidity, almost imperceptible.

Mouthfeel: Moderate thickness, richness, and oiliness, with a mild, smooth, throat-pleasing quality and pleasant aftertaste.

Characteristics: Upon entry, you can sense a sweet candy-like sweetness that isn't overly sweet or cloying, lingering persistently for some time with a warm, sweet feeling.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s bloom. Second pour to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly to 225g total water. Extraction time around 2:00.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473