Introduction to Braulio Luque, Bolivia's COE Competition Award-Winning Farm

The Success Story of Braulio Luque

Braulio Luque placed third in the 2007 coffee competition, second in 2008, and second again this year. He is certain that the secret to his success lies in his approach to work.

"We work together at home. We share our work with each other, but without compensation. No wages."

That is how he produces premium coffee, selling a producer's product directly to consumers amid intense competition. Despite the difficulty of handling the product this way, the approach has helped Braulio become a small entrepreneur. His sample is named Cima del Jaguar, or Jaguar Peak, because the award-winning farm sits between 1,615 and 1,800 meters above sea level. The farm blends perfectly into its biodiversity - at night, you can hear and see jaguars hunting.

"I am a good producer. But I still have to become better. I am not the best. Year after year, I must improve my product so I can stand out and win first place."

The money he earns from his coffee sales at international auctions will go toward improving and expanding his production, and he needs to renew his plantation. Part of the funds he received last year was invested in production: he improved his substandard house, bought a solar panel, and installed drinking water. Braulio says that the Cup of Excellence has helped him improve his quality of life and push for first place.

Coffee Varieties and Brewing Recommendations

The varieties consist of 85% red Catuai and 15% Criollo.

FrontStreet Coffee recommends brewing with water at 89-90 degrees Celsius, at a 1:15 coffee-to-water ratio, for two minutes, revealing flavors of blackcurrant, ripe plums, blackberries, jasmine, roses, and peach.

FrontStreet Coffee Recommendation

Coffees like Braulio Luque's, with their deep berry and floral layers, are a reminder of how much a single producer can shape a cup. For an everyday coffee that leans into that kind of fruit, FrontStreet Strawberry Sugar Espresso Blend is a good place to look. It brings together three single-origin coffees and combines them into a blend with rose floral notes, where both americano and latte show grape, dried blueberry, sweet orange, and fruit candy - a distinctly sweet profile for anyone who wants an americano or latte without bitterness.

If you want a more traditional espresso, FrontStreet Classic Blend has been the workhorse of FrontStreet's own bar for close to a decade, carrying its core americanos and espresso lattes year after year. It pairs Brazilian Cerrado with Colombian Huila for the classic espresso flavor most people recognize, and it holds up equally well at home and in a cafe.

For a richer, dessert-leaning cup, FrontStreet Black Cocoa Blend is made from 100% Arabica beans and balances quality against cost. It combines the ripe plum acidity of washed Yunnan small-bean coffee with the nutty character of Brazilian beans, and ground fresh it gives off creamy chocolate and cocoa cookie aromas, with a balanced flavor and a golden crema - a natural fit for shops and home machines alike.