Flavor Characteristics of Bolivia Alasitas Estate Cocoa Natural Process Caturra Roasted Coffee

Bolivia is just beginning to make its mark in specialty coffee. Long dismissed as a source of lower-quality coffee suited only for blending, the country is working to change that image — one bean at a time.

Bolivian specialty coffee grows at altitudes of 1,200 to 2,000 meters, with more than 90% concentrated in the Yungas region and Caranavi province, about three hours northeast of La Paz. Commercial-grade coffee is also grown below 1,000 meters in Santa Cruz province. Today, FrontStreet Coffee takes you inside the beans of Bolivia's Alasitas Estate.

Alasitas Estate

The estate takes its name from Bolivia's grand "Alasitas Festival" (Festival of Abundance), which began with the phrase "buy me." It is a snapshot of the original marketplace, where indigenous people bartered goods — agricultural products, colorful round gemstones, any special item one desired. People would "buy" whatever they wanted, in miniature if nothing else.

FrontStreet Coffee - Bolivian Alasitas Estate Caturra Coffee Beans

Region: Bolivia, La Paz, Caranavi region
Estate: Alasitas Estate
Altitude: 1,650m
Variety: Caturra
Processing Method: Cocoa Natural Process

Given the character of these Bolivian beans, FrontStreet Coffee recommends a light roast. For pour-over brewing, we suggest parameters suited to lightly roasted beans: Dripper: Hario V60, Dose: 15g, Coffee-to-water ratio: 1:15, Grind size: Medium-fine (76% retention rate through standard #20 sieve), Water temperature: 90°C. In the cup: fermented acidity, grape juice, raisins — richly aromatic with a smooth mouthfeel.

FrontStreet Coffee Recommendation

If this natural-processed Bolivian wets your appetite for fruit-forward pour-overs, brew it on the V60 — its 60° cone and free-flowing single aperture are exactly what makes florals, fruit acidity and delicate sweetness shine. In the same style, the FrontStreet Ethiopia Cherie (Huaqui) from the Hambella district of Guji, Sidama, is sun-dried for 21 days on raised beds with constant turning and hand-sorting every 3–5 days; roasted medium-light, it unfolds light fermented wine notes, florals, citrus and mango over a thick, honey-sweet body with a long cocoa-tinged finish.

For a cleaner, more floral take on Ethiopian coffee, the FrontStreet Washed Yirgacheffe delivers jasmine and bright citrus in a light, tea-like cup — and if you prefer your pour-over low in acidity, the FrontStreet PWN Indonesia Golden Mandheling (herbal, dark chocolate, heavy body) balances the lineup beautifully.