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

Bolivia's top estates all sit at extreme altitudes, where cool year-round temperatures let the coffee cherries mature slowly. That slow ripening builds density in the bean and an intoxicating aroma. The florals are remarkably distinct, and when the harvest is handled carefully — picking cherries at uniform maturity — the result is typically a clean, delicate, premium cup. Its elegant vanilla and peach aromatics are deeply appealing. This is a competition-winning coffee loaded with layered florals, and its vanilla and honey sweetness lingers exceptionally long on the palate. Up here the average temperature is just 15°C, the water comes from unpolluted high-mountain snowmelt, and the volcanic soil is rich and fertile. At elevations above 2,000 meters, the coffee grown here brims with diverse aromatics and full-bodied sweetness. This is the 2009 Bolivia champion — Takesi Snow Mountain Estate.

Takesi Estate lies in the Mururata mountain area of Sud Yungas, roughly 100 kilometers from the capital, La Paz. The only way in is to follow the ancient Inca trail down into the valley. The area belongs to a spur of the Andes. The farm is owned by Agrotakesi SA and covers approximately 2,500 hectares in total, with altitudes ranging from 1,900 to 3,000 meters; the Takesi coffee-growing area itself sits at an impressive 2,100 meters, making it one of the rare genuinely high-altitude estates. Of all the coffee farms I have visited, only the Hama Cooperative in Ethiopia's Yirgacheffe region comes close. Both share equally striking aromatics, but the difference is that Takesi carries the inherited flavor of a Bolivian champion — those layered florals and sweet vanilla are so outstanding they are hard to forget.

Takesi draws its mountain snowmelt both for drinking water and for post-harvest processing, which is why we affectionately call it "Takesi Snow Mountain Estate." Beyond the cool, pollution-free environment, the fertile, well-draining volcanic soil is another key factor behind the coffee's full-bodied character. Although the owners of Agrotakesi SA are wealthy, they understand deeply the importance of respecting nature and living in harmony with it. They avoid intensive over-cultivation and preserve large tracts of primary forest and diverse ecosystems. The estate is also known for crops such as apples, orchids, and a wide variety of flowers. Now that it has taken the national coffee championship, Takesi's reputation has spread even further.

In 2007, international judges awarded the estate a high score of 92.03. In 2009, Takesi Snow Mountain Estate scored even higher — 93.36 points — surpassing the 2008 champion. At the same time, its auction price reached $35.05 per pound, the highest bid of 2009 across all Cup of Excellence country competitions! For three consecutive years, FrontStreet Coffee's sourcing partner OU-SHIE successfully bid on Bolivia's champion coffee, genuinely captivated by its delicate florals, charming sweet vanilla, and clean, complex flavors! In 2010, for a variety of reasons, Bolivia decided to cancel its national competition. Looking back at this batch of Takesi award-winning beans stirs mixed emotions, and a real appreciation for just how precious it is.

Takesi's altitude stretches from 1,900 meters all the way up to 3,000 meters. To this day it is still regarded as one of the highest-altitude estates in the world producing coffee of renowned quality! Along the Mururata range (which in this area extends from the Andes' main Royal Cordillera), the ancient Inca trail historically provided access to the Takesi valley, and the estate takes its name from that valley. Administratively, Takesi belongs to Sud Yungas, about 100 kilometers by road from the city of La Paz. Once you enter the mountains, it takes another hour by car to reach the farm. This is a truly blessed place, with primary forest and mountain springs, and ancient volcanic soil loaded with minerals. The climate is on the cold side yet still sunny, with frequent morning and evening clouds and fog. The annual average temperature is only around 15°C. As a result, the journey from flowering to fruit set to full ripeness takes up to 11 months. The cherries are extremely firm, and the harvested coffee carries an incredibly captivating aroma. The flavor is not only remarkably full-bodied but also layered with unique aromatic notes — genuinely rare! The farm spans about 2,500 hectares in total, but only 600 hectares are cultivated with high-value crops such as coffee, apples, and orchids, all of which benefit from the outstanding microclimate and enjoy an excellent reputation. The only drawback is that the high altitude and cold climate keep production very low, making large-scale cultivation impossible.

The owners of Takesi Estate treasure the unique conditions nature has given them. They have also done their homework, understanding that this low-intensity approach — avoiding overuse of synthetic fertilizers and agrochemicals — is the main reason local crops hold their premium quality! Only 13 hectares of Takesi Estate are planted with the Typica variety, yielding just about 120 bags per year.

Estate Information

Region: Yungas of La Paz

Administrative Town: Yanacachi

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: Washed process and mechanized drying

Championship Batch: 24 boxes, 825 kilograms

International Judge Score: 93.36 points

Auction Price: $35.05 USD

Cupping Notes

Dry Fragrance: Layered floral notes, sweet vanilla, full-bodied aroma, sweet spices, honey

Wet Aroma: Florals, refreshing perfume, sweet chocolate, berries

Flavor: Exceptionally layered florals with outstanding cleanliness and delicacy, premium vanilla sweetness, a delicate candy-like quality, peach, apricot, sweet yet multifaceted acidity, fine Burgundy red wine, vanilla, green apple, white grapefruit, essential-oil aromatics, and a delicate, silky mouthfeel. Both the sweet finish and the aroma linger exceptionally long.

FrontStreet Coffee Brewing Recommendations

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5 (medium-fine)

Brewing Method: Water-to-coffee ratio of 1:15 with 15g of coffee. Pour 25g of water first and bloom for 25 seconds. Then pour up to 120g and stop. Once the water level in the coffee bed drops to about half, resume pouring slowly up to a total of 225g. Total extraction time is approximately 2:00.

Analysis: A three-pour method cleanly separates the front, middle, and finish of the coffee's flavor. Because the V60's deep ribs drain quickly, pausing between pours helps stretch the extraction time.

FrontStreet Coffee Recommendation

If this high-altitude, floral-driven profile appeals to you, FrontStreet Coffee's washed Yirgacheffe house coffee is a natural next step. Grown at 1,700–2,100 meters in Ethiopia's southern Sidama region — one of the highest coffee-growing areas on earth — it is prized for white jasmine florals, a bright citrus and lemon acidity, and a distinct tea-like body. Combined with its approachable price, it has become the go-to first bag for anyone stepping into specialty coffee.

For something a step up, try FrontStreet Coffee's washed Worka (Guji) cooperative lot from the southeastern edge of the Yirgacheffe zone. Processed using the most traditional washed methods, it carries none of the harsh traditional bitterness — instead you get fresh, luminous citrus and lemon acidity wrapped in jasmine fragrance. FrontStreet recommends brewing it on a V60 at 90–91°C with a 1:15 ratio (15g of coffee), blooming with 30g of water for 30 seconds before completing your pours to roughly 225g in about 2 minutes.