Introduction to the Flavor Characteristics of Bolivian Coffee from the Lake Titicaca Region, South America's Highest Altitude Coffee Growing Area

FrontStreet Coffee has explained that most countries located in the equatorial zones grow coffee, which is a unique cultivation advantage of the "Coffee Belt." Here you'll find the world's three major coffee producing regions: Asia, America, and Africa, with over 50 countries growing coffee and possessing a rich variety of coffee beans with distinct flavors. Among them is Bolivia, a small coffee-producing country with considerable recognition.

Bolivian Coffee Characteristics

South America is abundant in coffee beans, and Bolivia is no exception. The unique tropical rainforest environment in certain regions of Bolivia provides excellent natural conditions for the growth of organic coffee. Bolivian coffee has rich and distinctive aromas; whether it's the fragrance of the beans after grinding or the aroma of the brewed coffee, both are notably intense, similar to a blend of floral and fruit scents that leaves a lasting impression.

The advantage of Bolivian coffee lies in its high altitude and excellent coffee varieties. Traditional Typica and small quantities of Caturra grown here receive high acclaim in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges, serving decorative purposes. True commercial production only began in the early 1950s. The severe frost of 1957 significantly damaged Brazil's coffee industry, while Bolivia benefited and rapidly developed. Bolivian coffee is grown at altitudes between 1,800 and 2,670 meters, with its washed Arabica coffee beans exported to Germany and Sweden. Their flavor, while not among the best today, carries a slightly bitter taste.

Lake Titicaca Region

Lake Titicaca is located on the Altiplano plateau at the border of Bolivia and Peru. It is the highest and largest freshwater lake in South America by altitude, one of the world's highest large freshwater lakes, and the highest-altitude lake navigable by large vessels. It is also the third largest lake in South America (after Lake Maracaibo and Patos Lagoon).

Lake Titicaca Copacabana

Bolivia's premium estates are all situated at very high altitudes. The perennial low-temperature environment allows coffee cherries to grow slowly, resulting in high density and charming aromas. The floral notes are distinct, and when carefully processed by harvesting cherries of consistent ripeness, they often produce a clean and delicate premium flavor profile. This elegant vanilla and peach aroma is quite appealing. The floral aromas of this award-winning bean are diverse, with vanilla and honey sweetness that is remarkably persistent.

Pour-over Brewing Guide

For a pour-over of washed Bolivian coffee, we recommend using 15 grams of coffee with water at 89°C, a water-to-coffee ratio of 1:15, medium grind (BG-6L), and a V60 dripper. First pour 30g of water for a 25-second bloom, then continue pouring to 110g before pausing. Wait until the water level in the coffee bed drops to half before resuming pouring. Slowly pour until reaching 220g, discarding the tail end. Total extraction time should be 2:00 minutes.

Flavor profile: Dry aroma of roasted nuts and almonds, with smooth fruit acidity of sweet orange and pomelo upon entry. Overall, it presents sweet caramel, smooth nutty milk texture, with remarkable cleanliness and balance. The herbal notes in the aftertaste are quite charming as well.

Bolivia Washed Typica

Altitude: 3812m

Region: Lake Titicaca

Roast Level: Medium roast

Processing Method: Washed

Variety: Typica

Producer: Copacabana small farmers

Flavor: Dry aroma of roasted nuts and almonds, sweet orange.

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