Bolivia SAN IGNACIO Coffee Farm - Coffee Growing Story? Bolivia Coffee Brewing Method

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Bolivia SAN IGNACIO Coffee Farm - Coffee Growing Story? Bolivia Coffee Brewing Method?

This coffee comes from the San Ignacio region of Caranavi, where the finest Bolivian coffee is grown. These coffee beans come from the AECAR cooperative, located in the Entre Rios region of Caranavi state, Bolivia. The cooperative was established in 2001 and includes 82 members with an average farm area of about 10 hectares. Cooperative members include past winners of the Bolivia Cup of Excellence.

The coffee is organically certified. San Ignacio is a rural area located in Ayopaya province, situated between the city centers of La Paz and Cochabamba. While the Cochabamba department is known as "the granary of Bolivia," Ayopaya is a region with a range of microclimates, including snow-capped peaks and tropical valleys. The region has abundant mineral resources and biodiversity, and continues to be inhabited primarily by indigenous Quechua and Aymara communities. The warm climate of the tropical region is perfect for growing coffee plants, as many families support their livelihoods through coffee cultivation. Winding through the valleys are two flowing rivers that branch north from the Beni River: Rio Santa Elena and Rio Cotacajes. Visitors to the area can also stop near the beautiful Parque Nacional Isiboro-Secure.

Victor Mamani runs a coffee farm with his wife Aleja and their four young daughters: Yola, Sonia, Marisol, and Magali. But they spent a lot of time, energy, and effort to reach their current status. Victor and Aleja were not originally from the area - they began their coffee journey at "cafetales" (coffee farms) in San Ignacio. After five years of hard work, they were each able to purchase their own coffee farms and moved permanently to San Ignacio in 2002.

Juana Mamami Huanca is a first-generation coffee producer from the San Ignacio cooperative. She began producing coffee on her farm at age 16, and now at just 23 years old, she placed second in Bolivia's Cup of Excellence. Juana participated in the 2005 competition but did not successfully win a Cup of Excellence award. In the past two years, she has been working on improving quality and is looking to compete again. Her farm covers six hectares and is located in the Carrasco La Reserva area of Caranavi province, at an altitude of about 1,500 meters. "I always planned to participate [in the competition]," she says, "Now I plan to increase my production and quality of life." She is now working to establish another half hectare of coffee.

Like many other coffee farmers in San Ignacio, their current coffee farm area is 10 hectares (about 22 acres), of which four are dedicated to coffee production. It is located at an altitude of 1,615 meters (5,300 feet), and the coffee they grow belongs to the Typica variety. The farm has abundant Inga and Cedar trees that provide excellent shade for the coffee plants. Production is carried out without the use of chemical fertilizers or pesticides, but with organic fertilizer.

Varieties: Typica (80%), Caturra (20%)

FrontStreet Coffee Brewing Recommendation:

Dripper: Hario V60

Water temperature: 88°C

Grind size: Fuji Royal grinder setting 4

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

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

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