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

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Bolivian Caranavi Coffee Growing Region: Brewing Methods and Cultivation Conditions

Bolivia is one of the most challenging growing regions in the world for coffee cultivation, with transportation and climate being 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 boasts rich flavors including cherry fruit notes, cream, chocolate, and caramel. This year, we obtained it directly through Bolivian exporters, with very careful handling during the coffee drying process, using African-style drying beds to elevate the coffee's qualities to their optimal state. After cupping, the flavor profile shows excellent balance and high sweetness, absolutely satisfying the palates of Bolivia connoisseurs. We recommend light to medium roasting 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. Through the promotion of the SCAA coffee competition in 2004, more beans with fresh, special floral aromas have 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 located on plateaus at elevations of 1,200-2,000 meters. The primary growing regions are Caranavi in the north and Santa Cruz in the south, both operated by small farms averaging 3-5 hectares. Following the promotion through the SCAA coffee competition in 2004, increasingly more beans with fresh, special floral aromas have built their market reputation.

In 2006, the construction of a new highway that crossed through the "Death Road," the oldest route in the north, allowed for rapid coffee export. The Caranavi province, which benefited from this development, dominated almost all competition rankings, attracting foreign buyers in continuous streams.

Processing and Harvest

Coffee is processed using the washed method and then dried on African-style raised beds. The harvest season in Bolivia 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 & 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 bloom for 25 seconds. Second pour up to 120g total, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time should be 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 drains quickly, pausing during pouring helps extend the extraction time.