Bolivia La Paz Region | Agrotakesi Snow Mountain Estate Washed Typica Flavor and Brewing?

Bolivia La Paz Region | Agrotakesi Snow Mountain Estate Washed Typica Flavor and Brewing

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Bolivia's premium estates are all located at very high altitudes. The year-round low-temperature environment allows coffee cherries to grow slowly, resulting in high density and captivating aroma. The floral notes are distinct, and with careful processing using cherries of consistent maturity, it often yields a clean, delicate, and premium taste. The elegant vanilla and peach aroma is very appealing. This championship coffee boasts diverse floral aromas, with vanilla and honey sweetness that is exceptionally long-lasting. Here, the average temperature is only 15°C, water sources come from melted snow from high mountains (pollution-free), and there is fertile volcanic soil. With an altitude exceeding 2000 meters, the coffee cultivated here is filled with diverse aromas and full-bodied sweetness. This is the 2009 Bolivia champion - Takesi Snow Mountain Estate.

Takesi Estate is located in the Mururata mountain area of Sud Yungas, about 100 kilometers from the capital La Paz. It can only be reached by following the ancient Inca trail into the valley. This area still belongs to a branch of the Andes Mountains. The estate is owned by Agrotakesi SA, with the entire farm covering approximately 2,500 hectares. The altitude ranges from 1,900 to 3,000 meters, with the coffee-growing Takesi area reaching an impressive 2,100 meters. This should be one of the rare high-altitude estates. Among the coffee farms I've visited, only the Hama Cooperative in the Yirgacheffe region of Ethiopia can compare. Both have equally prominent aromas, but the difference is that Takesi possesses the inherited Bolivian championship flavor - those diverse floral notes and sweet vanilla are particularly outstanding and unforgettable.

Takesi Estate uses melted snow water from high mountains for both drinking water and post-harvest coffee processing, which is why we affectionately call it "Takesi Snow Mountain Estate." Beyond the low-temperature, pollution-free environment, the fertile and well-draining volcanic soil is also a key factor contributing to the full-bodied coffee flavor. Although the owner of Agrotakesi SA's group is wealthy, they deeply understand the importance of respecting nature and coexisting harmoniously. They avoid excessive cultivation and preserve large areas of primary forest and diverse ecological environments. The estate is also famous for crops such as apples, orchids, and various flowers. Now having won the coffee competition championship, Takesi's reputation has spread even further.

In 2007, international judges awarded it a high score of 92.03. In 2009, Takesi Snow Mountain Estate achieved an even higher score of 93.36, surpassing the 2008 champion. At the same time, the bidding price reached $35.05, making it the highest bid of 2009 among all CoE country competitions! For three consecutive years, OU-SHIE has successfully bid on Bolivia's championship coffee beans, truly captivated by its delicate floral notes, charming sweet vanilla, and clean, complex flavors! In 2010, due to various factors, Bolivia decided to cancel the national competition. Looking at this batch of Takesi award-winning beans brings mixed emotions and appreciation for how precious it truly is.

Takesi's altitude extends from 1,900 meters upward to 3,000 meters. To date, it is still considered one of the highest-altitude estates in the world that produces quality-renowned coffee! Along the Mururata mountain range (this mountain range extends from the Andes' main Royal Mountain range in this area), the ancient Inca trail has historically provided access to the Takesi valley, and the estate is named after this valley. Takesi's administrative region belongs to Sud Yungas, about 100 kilometers by car from La Paz city. After entering the mountainous area, it takes another hour by car to reach the farm. This place is truly blessed with original forests and mountain springs, ancient fertile volcanic soil rich in various minerals. The climate is somewhat cold but still enjoys sunshine, with frequent morning and evening clouds and fog. The annual average temperature is only about ten degrees Celsius (approximately 15°C). Therefore, the process from coffee flowering to fruiting to ripening takes up to 11 months. The fruit is very firm, and the harvested coffee aroma is incredibly charming. The flavor is not only exceptionally full-bodied but also rich in various unique aromatic tastes - truly rare! The entire farm covers about 2,500 hectares, but only 600 hectares are cultivated with high-value crops such as coffee, apples, and orchids. These crops benefit from the excellent microclimate here and enjoy an excellent reputation. The only drawback is that due to the high altitude and cold climate, production is very low, making large-scale cultivation impossible.

The owners of Takesi Estate cherish the unique conditions bestowed by nature. They have also conducted in-depth research, understanding that this low-intensity development approach, avoiding overuse of artificial fertilizers and agricultural chemicals, is the main reason why local crops can maintain their premium quality! Only 13 hectares of Takesi Estate are planted with Typica varieties, yielding only about 120 bags per year.

Estate Information

Region: Yungas of La Paz

Administrative Town: Yanacahi

Award-Winning Estate: Agrotakesi SA

Owner: Mauricio Ramiro Diez de Medina

Ranking: No.1 (2009 CoE Champion)

Farm Area: 2,500 hectares

Coffee Garden: 200 hectares

Altitude: 2,100 meters

Certification: Organic (Ceser and USDA ORGANIC certified)

Variety: Typica

Processing Method: Wet process and Mechanized Drying

Championship Batch: 24 boxes, 825 kilograms

International Judge Score: 93.36 points

Bidding Price: $35.05 USD

Cupping Notes

Dry Aroma: Diverse floral notes, sweet vanilla, full-bodied aroma, sweet spices, honey

Wet Aroma: Floral notes, refreshing perfume, sweet chocolate, berries

Sip: Very diverse floral notes, excellent cleanliness and delicacy, premium vanilla sweetness, delicate candy-like quality, peach, apricot, diverse yet sweet acidity, premium Burgundy red wine, vanilla plants, green apple, white grapefruit, essential oil aroma, delicate and smooth mouthfeel, both the sweet aftertaste and aroma are exceptionally long-lasting.

FrontStreet Coffee Brewing Recommendations

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

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 to 120g and stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

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, stopping the pour can help extend the extraction time. La Paz...

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