How to Brew Bolivia Caranavi Coffee Region Coffee Beans? Bolivia's

Bolivian Caranavi Coffee Growing Region: Brewing Methods and Cultivation Conditions

Bolivia is one of the most challenging coffee-growing regions in the world, with transportation and climate the biggest obstacles. This year, through special origin relationships and renewed cooperation, we strongly recommend this high-altitude organic coffee to friends who love mountain coffee. It carries rich flavors including cherry fruit notes, cream, chocolate, and caramel. This year it came to us directly through Bolivian exporters, with very careful handling during drying, using African-style raised beds to lift the coffee's qualities to their best. After cupping, the flavor shows excellent balance and high sweetness, fully satisfying the palates of Bolivia's connoisseurs. We recommend a light to medium roast to showcase the unique cherry and chocolate aromas.

The main growing regions are Caranavi in the north and Santa Cruz in the south, both cultivated by small farms with an average area of 3-5 hectares. Following the promotion of the SCAA coffee competition in 2004, more beans with fresh, special floral aromas gained market recognition.

Bolivia: Highland Kingdom and Coffee Geography

Bolivia is a landlocked country known as the "Highland Kingdom," with its main coffee growing areas on plateaus at elevations of 1,200-2,000 meters. The primary regions are Caranavi in the north and Santa Cruz in the south, both operated by small farms averaging 3-5 hectares. After the SCAA coffee competition in 2004 brought wider attention, beans with fresh, distinctive floral aromas built their market reputation.

In 2006, the construction of a new highway crossing the "Death Road," the oldest route in the north, allowed coffee to be exported quickly. The Caranavi province, which benefited from this development, dominated almost every competition ranking and drew foreign buyers in a continuous stream.

Processing and Harvest

Coffee is processed using the washed method and then dried on African-style raised beds. Bolivia's harvest season runs from March to October. In 2013, we selected Fair Trade coffee with fresh floral and herbaceous aromas and exceptionally clean beans. You must try this clear taste from the highlands.

Coffee Origin Details

Growing Region: Bolivia Caranavi growing region, SULADA

Altitude: 1800-2000m

Varieties: Typica and Catuai

Processing: Fine washed method

Property Characteristics

Farmer: Various small producers

Region: Caranavi Province

Country: Bolivia

Farm Size: 3-5 Hectares

Altitude: 1,200-2,000 meters

Coffee Characteristics

Variety: 100% Caturra

Processing System: Fully Washed

Appearance: 16-17 screen

Grade: S.H.B (Strictly Hard Bean)

Aroma / Flavor: Peach, apricot blossom, jasmine, honey-scented black tea, toffee, milk.

Acidity: Green plum, plum, light citrus acidity.

Complexity and Other: Very clean, distinct vanilla aroma, silky texture, toffee-like sweetness.

FrontStreet Coffee's Recommended Brewing Method

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 pour 25g of water and let it bloom for 25 seconds. Second pour up to 120g total, then pause. Once the water level in the coffee bed drops to halfway, continue pouring slowly to 225g total. Extraction should take approximately 2:00 minutes.

Notes: The three-stage brewing method clearly separates the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing between pours helps extend the extraction time.

FrontStreet Coffee Recommendation

A balanced, medium-roast coffee like this Bolivia lot finds a close relative in FrontStreet Brazil Queen's Farm. Grown in Mogiana, close to South Minas, where fertile red volcanic soil feeds the fruit, it is the uncommon Yellow Bourbon variety that mutated naturally from Red Bourbon. Given a medium roast, it shows creamy peanut, chocolate, toast, and sugarcane aroma and sweetness, and it works as pour-over as well as in a moka pot or espresso machine.

For a blend that puts fruit at the center, FrontStreet Strawberry Candy Geisha Blend combines two renowned Central and South American origins: a Costa Rican honey-processed coffee and a Panamanian washed Geisha. Roasted medium to highlight its best qualities, it balances orange-blossom honey character against a rounded sweetness and suits cold brew, pour-over, and espresso, offering a refreshing, layered cup.

And as a representative of Chinese specialty coffee, FrontStreet 2013 Natural Typica preserves the authentic small-grain character of Yunnan. Roasted medium to keep its balanced, gentle tone, it brings nut, brown sugar, black tea, and dried apricot flavors together, and it works in pour-over, cold brew, and drip machines with outstanding value.