Bolivian coffee flavor Bolivia coffee bean producing area Bolivian coffee bean flavor

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Bolivian coffee beans

Medium-bodied Bolivian coffee is compared to Colombian coffee. It is a landlocked country in South America, with Peru and Chile to the west, Brazil to the northwest and Argentina / Paraguay to the south.

Altitude: 1400-1600 m above sea level

Arabica varieties: Typica, Caturra, Catuai

Treatment and processing: washing, solarization

Aroma: herbs, dark chocolate

Flavors: fruity (citrus), caramel, pepper, vanilla

Alcohol thickness: good

Acidity: mild citric acid and phosphoric acid

Bolivian coffee comes from very high elevations, more than 1400 meters above sea level, which makes most of the country's coffee is grown at high altitudes (more than 1450 meters). It is surrounded by land and consists of Peru, Brazil, Argentina and Chile, including parts of the Andes. Quinoa is a famous crop in Bolivia in recent years.

Most of the coffee grown is Typica, with Keturah and some Catuai available. Major coffee growing areas include Yungas, Santa Cruz, Cochabamba, Tarija, Beni and Pando, with more than 90 per cent of coffee production coming from Yungas.

Notes on Bolivian Coffee tasting

Bolivian coffee is famous for its classic and pure taste, it has delicate, bright acidity and sweet, aromatic quality, with apple, pear, orange, lemon and apricot and other fruit flavor. Caramel and mild chocolate flavors may be produced during coffee roasting.

Bolivian coffee plant varieties

Most coffee plants growing in Bolivia belong to the Typica coffee plant variety (Coffea arabica var. Typica), although there are some Caturra plants (Coffea arabica var. Caturra).

Small coffee farms lack adequate fertilizers and minerals to support the optimal growth of coffee trees and beans, resulting in low crop yields in recent years. The lack of infrastructure also means it is difficult for Bolivia to export to other countries, but it is sometimes available from importers of green coffee in the United States and Canada.

Distributors and brokers are continuing their efforts to develop the wholesale coffee trade in Bolivia and there should be some good growth in the next few years.

Organic Fair Trade Coffee in Bolivia

Large quantities of organic coffee and Fairtrade coffee are also grown in Bolivia. In recent years Bolivia has made significant progress in the quality of unbaked green coffee beans. Coffee grown in the shade is also a fairly common practice.

Bolivian cocoa and chocolate

Growth conditions conducive to coffee also create ideal conditions, cocoa beans, Bolivian chocolate is a special treatment. Cocoa beans are roasted in a similar way to coffee, except that the temperature is lower, 325 degrees, and gradually lowers over 15 to 30 minutes, so that the interior of the larger cocoa beans can be roasted properly. Trinidad is the most common variety of delicious cocoa, which can be made into delicious dark chocolate or mixed with fruits such as cherries, blackberries and coffee.