Bolivian coffee is produced in this region, and in the past it had a high reputation in Europe.

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Bolivia is one of the most difficult growing areas in the world, and transportation and climate are the biggest problems. After a special relationship of origin and cooperation this year, we strongly recommend high-altitude organic coffee with rich flavors such as cherry fruit, cream, chocolate and caramel. Directly obtained through Bolivian exporters this year, the process of drying coffee is handled very carefully, and the African-style drying shed promotes the advantages of coffee to the best condition. After the cup test, the flavor shows a very balanced and high sweetness, which can definitely satisfy the taste buds of Bolivian glutton. Shallow baking is recommended to show unique cherry and chocolate aromas.

Located in the easternmost part of Bolivia, there is a general lack of high-quality coffee at altitude. Some coffee is produced around lchilo province, although coffee is far less important than other staple crops such as ─ rice or wood. Because most of the natural gas is discovered in this area, the area is very important to the country's economy.

Altitude: 410m

Harvest: July to November

About 95% of Bolivia's coffee is produced in this region, and it has enjoyed a high reputation in Europe in the past and recently. This area is a forest that stretches to the east of the Andes, and in fact, through Bolivia, from Peru to Argentina, some coffee is produced, which is the highest in the world and the longest grown in Bolivia. Ukers's 1935 book AllAbout Coffee mentions that most coffee buyers in this area, west of La Paz, must drive along the Yongga Road, nicknamed "the Road of death," to reach coffee producers. The road is a single-lane, winding mountain road with a valley depth of 600 metres and there is no barrier to prevent vehicles from falling. And because the area is so large, many coffee roasters describe the coffee in the area, using a more specific area, such as Caranavi,Inquisivi or Coroico.

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