Bolivia Santa Cruz Region | Finca Mariposa Caturra Batch #1 Flavor Profile

Bolivia Santa Cruz Region | Finca La Papaya Caturra Lot #1 Flavor Profile

Bolivia is one of the five most diverse countries in the world, a landlocked nation surrounded by five countries and deeply influenced by them. With a population of about 10 million, approximately 60% are indigenous Native Americans divided into 36 ethnic groups, while mixed European-Indigenous (Mestizos) account for 26%, with additional European and other ethnic groups. The terrain ranges from the 6,462-meter-high Illmani Peak to the world's highest navigable high-altitude lake at 3,812 meters above sea level—Lake Titicaca—and includes tropical rainforests! Such diverse terrain can be described as a paradise for specialty coffee micro-lots.

However, Bolivia's coffee production has been declining year by year. From 1997 to 2014, exports dropped annually to only one-quarter of their previous volume. According to Roast Magazine data, Bolivia ranks 38th in coffee production, even behind the United States which ranks 35th. Specialty micro-lot Bolivian coffee can be described as extremely precious and rare to find. The reason is Bolivia's underdeveloped economy and infrastructure—Bolivia remains the poorest country in South America. Furthermore, although Bolivia was originally blessed with diverse terrain, poor infrastructure has become a key factor that harms coffee processing, transportation, and quality.

Our partner in Bolivia is Agricafe, established by Pedro Rodriguez and his children Pedro Pablo and Daniela. Agricafe can be described as a key driver in the revival of Bolivia's specialty coffee industry and remains almost the sole pillar of Bolivia's specialty coffee sector today. Several well-known roasters from Europe and America, such as Intelligentsia, Has Bean, Stumptown, Drop Coffee, 49th Parallel, Maruyama... almost exclusively purchase Agricafe's beans. Pedro has created several important own estates in the Caranavi region, such as Finca Don Carlos and Finca Alastias.

Even more excitingly, another estate, Finca El Fuerte, has also been established in the high-altitude areas of Bolivia's eastern Santa Cruz region, which has already yielded harvests this year.

In addition to his own estates, Pedro carries the dream of revitalizing Bolivia's specialty coffee industry and caring for the livelihoods of coffee farmers, and began the "El Sol de Mañana" (Tomorrow's Sun) project. This project invests significant effort in mentoring small-scale member farmers, providing technical support for important techniques such as breeding, pruning, fertilization, and harvesting. It purchases cherries harvested by member farmers at higher prices and uses Agricafe's own processing facilities for post-processing, creating a virtuous cycle where farmers' income and quality can achieve sustainable management.

Bolivia is one of the five most diverse countries in the world, a landlocked nation surrounded by five countries and deeply influenced by them. With a population of about 10 million, approximately 60% are indigenous Native Americans divided into 36 ethnic groups, while mixed European-Indigenous (Mestizos) account for 26%, with additional European and other ethnic groups. The terrain ranges from the 6,462-meter-high Illmani Peak to the world's highest navigable high-altitude lake at 3,812 meters above sea level—Lake Titicaca—and includes tropical rainforests!

Such diverse terrain can be described as a paradise for specialty coffee micro-lots. However, Bolivia's coffee production has been declining year by year. From 1997 to 2014, exports dropped annually to only one-quarter of their previous volume. According to Roast Magazine data, Bolivia ranks 38th in coffee production, even behind the United States which ranks 35th. Specialty micro-lot Bolivian coffee can be described as extremely precious and rare to find. The reason is Bolivia's underdeveloped economy and infrastructure—Bolivia remains the poorest country in South America. Furthermore, although Bolivia was originally blessed with diverse terrain, poor infrastructure has become a key factor that harms coffee processing, transportation, and quality.

Altitude

1600-1750m

Flavor Profile

The aroma of lemon peel with floral notes. When sipped, the front section reveals grape juice aroma, the middle section resembles sweet and sour mulberry juice, and the aftertaste carries floral and peach notes. The mouthfeel is rounded with excellent sweet and sour balance.

FrontStreet Coffee Recommended Brewing

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. First pour 25g of water and let bloom for 25 seconds. Second pour to 120g and stop pouring, wait until the water level in the coffee bed drops to halfway, then slowly pour 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 water quickly, stopping the pour during brewing helps extend the extraction time.

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