Bolivia Cordillera Premium Organic Coffee Estate - What Are the Coffee Flavors of Bolivia?

Bolivia Cordillera Premium Organic Coffee Estate - What Coffee Flavors Does Bolivia Have?

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Bolivia's premium estates are all located at high altitudes, where perennial low temperatures result in slower growth, yielding coffee beans with sufficient density and delicate, captivating aromas. The floral and vanilla-like notes are particularly prominent. With careful harvesting, meticulous processing, and uniform ripeness, the clean and refined high-quality flavor often leaves a lasting impression. The elegant vanilla and peach-like aromas are especially appealing; this year, the characteristics are particularly defined by berry and vanilla sweetness.

El Salvador has active volcanoes, and most coffee-producing regions are situated on volcanic terrain between 1,200m and 1,700m in elevation. The soil is rich in mineral volcanic ash. However, due to the high mineral content and relatively low organic matter, Salvadoran farmers use coffee pulp residues and related natural materials as fertilizers to supplement the lacking organic matter in the soil. This meaningful organic promotion by Salvadoran farmers cultivates over 150,000 tons of organic coffee annually.

Bolivia, known as the highland ancient country, has its main coffee-producing areas located on plateaus above 2,000 meters above sea level. The majority of coffee is processed and marketed through cooperatives formed by small coffee farmers. In the early days, coffee was primarily washed Arabica varieties. In recent years, production has been dominated by Typica with some Caturra varieties. Coffee produced in Bolivia, South America, has great potential, but due to transportation difficulties in shipping seasonal coffee to market, its presence is nearly non-existent. This problem has also allowed Bolivian coffee to maintain traditional organic farming practices. Northern European countries such as the Netherlands, Finland, and Germany are the largest market regions.

Bolivia is one of the five most diverse countries in the world. It's a landlocked country surrounded by five nations that have deeply influenced it. With a population of approximately 10 million, Indigenous peoples account for about 60% of the total population, divided into 36 ethnic groups. Mestizos (people of mixed Indigenous and European descent) make up 26%, with the remainder consisting of Europeans and other ethnic groups. The terrain ranges from the 6,462-meter-high Illimani peak to Lake Titicaca—the world's highest navigable lake at 3,812 meters above sea level—to tropical rainforests! Such diverse terrain can be described as a paradise for specialty coffee micro-lots.

Estate Information

Estate Name: Café de Cordillera

Estate Owner: Zenovia R. Charca de Huayhua

Town: San Lorenzo County

Province: Province of Caranavi

Varieties: Criollo 20%, Caturra 80%

Estate Area: 10.00 hectares

Coffee Cultivation Area: 5 hectares

Altitude: 1,682 meters

Soil Type: Clay Loam

Annual Rainfall: 1,600 mm/year

Shade Trees: Inga edulis sp - Citric

Organic Fertilization: Using washed coffee pulp and skin to make organic compost

Cupping Notes

Dry Aroma: Floral notes, creamy aroma, hazelnut, peach

Wet Aroma: Vanilla sweetness, sweet cherry, floral notes, nut chocolate

Sipping: Excellent cleanliness, prominent aroma, delicate sweetness, subtle caramel and hazelnut chocolate, gentle yet refined acidity with good fruit juice sensation, red berries, vanilla plant sweetness, smooth oily texture, persistent sweet aftertaste.

FrontStreet Coffee Recommended Brewing

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 4

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

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 the pour can help extend the extraction time.

Important Notice :

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Tel:020 38364473