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

Bolivian coffee is just beginning to make its mark in the specialty coffee world. Once considered a producer of low-quality coffee suitable only for blended roasts, Bolivia is working to change its image, one bean at a time.

In Bolivia, specialty coffee is grown at altitudes ranging from 1,200 to 2,000 meters, with the majority (90% or more) concentrated in the Yungas region and Caranavi province, located three hours northeast of La Paz. Other commercial-grade coffees are also cultivated at altitudes below 1,000 meters in the Santa Cruz province. Today, FrontStreet Coffee brings you to explore these coffee beans from Bolivia's Alasitas Estate.

Alasitas Estate

Alasitas Estate derives its name from Bolivia's grand "Alasitas Festival" (Festival of Abundance), which originally meant "buy me." This represents the prototype of the original marketplace, where indigenous people would barter goods in trade. Here you could find agricultural products, colorful round gemstones, or any special items, during which people would "buy" whatever they desired.

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

Based on the characteristics of these Bolivian beans, FrontStreet Coffee recommends a light roast. For pour-over coffee brewing, we also suggest parameters suitable for lightly roasted coffee 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. Brewing flavors: Fermented acidity, grape juice, raisins, with rich aroma and smooth mouthfeel.