Bolivia’s High-Altitude Coffee Farms and Regions

If you’ve ever wondered why certain coffees taste impossibly clean, fragrant, and delicate—like a sniff of springtime in a cup—Bolivia might have the answer. Its best coffees grow where few others dare: on steep, remote mountainsides where cool temperatures slow ripening and intensify complexity.

The 2009 Cup of Excellence (CoE) champion from Bolivia’s Takesi farm scored 93.36 with Typica grown at 2100m. It delivered intense floral, vanilla, and stone fruit aromatics, proof that high altitude, careful picking, and processing yield extraordinary results.

Bolivia’s Premier Coffee Region: Yungas de La Paz

Bolivia’s most renowned coffee-growing zone is the Yungas region of La Paz. This area, particularly around the town of Yanacachi, combines high elevation with fertile slopes fed by glacial melt. The challenging terrain and climate produce slow-ripening cherries with dense structure and vibrant cup profiles. Among its celebrated producers is Agrotakesi SA, the winner of the 2009 CoE.

The 2009 CoE Champion: Agrotakesi SA’s Typica

The top-scoring coffee at the 2009 Bolivia CoE came from Agrotakesi SA, owned by Mauricio Ramiro Diez de Medina. The winning lot came from the Takesi farm, a 2,500-hectare property with just 200 hectares dedicated to coffee—most of it Typica.

This particular Typica was cultivated at 2100m under organic certification (both CESER and USDA Organic). Only 13 hectares were planted with Typica, yielding a mere 120 bags annually. That scarcity reflects a commitment to quality over quantity, respecting both terroir and tradition.

The processing used a standard washed method with mechanical drying. The champion lot comprised 24 boxes (825kg), fetching a price of $35.05 per pound at auction. Buyers included Maruyama Coffee for Mikatajuku Group, Itoya Coffee, and Orsir Coffee (FrontStreet Coffee).

Cup Profile and Sensory Notes

According to FrontStreet’s cupping data (one-blast mid-point roast over 12 minutes), the cup opens with diverse floral notes, vanilla, honey, and spice. The wet aroma carries floral tones, fresh perfume, sweet chocolate, and berries.

On the cupping table, tasters found intense and varied florals, outstanding cleanliness, fine texture, and a luxurious vanilla sweetness. There were delicate candy-like nuances, stone fruits (peach, apricot), bright and juicy acidity, and layered flavors resembling Burgundy red wine, green apple, white grapefruit, and essential oils. The mouthfeel was silky smooth, with a long-lasting sweet and aromatic finish.

Dry fragrance highlighted floral diversity, vanilla, sweetness, spices, and honey. Wet aromatics leaned into perfume, chocolate, and berry brightness. The overall impression was one of elegance, finesse, and remarkable balance.

About the Takesi Farm and Its Unique Context

The Takesi estate is named after the local indigenous community and the nearby river, both sharing the same name. While the goal is to cultivate coffee across 200 hectares, only 13 hectares are currently planted with the low-yielding Typica variety. That limited production—just 120 bags per year—is a model of respectful, low-impact agriculture.

The farm gained international recognition after its 2009 CoE victory, putting the previously unknown Takesi on the specialty coffee map. The name now resonates with excellence in high-altitude Typica production.

Frequently Asked Questions

What makes Bolivian coffee unique compared to other origins?

Bolivian coffee, especially from regions like Yungas de La Paz, is defined by its extreme altitude—often above 2000m—which slows cherry development, resulting in denser beans with intense floral, herbal, and fruit notes. The remote geography and cool climate also contribute to its distinctive cleanliness and complexity.

What is the 2009 CoE champion coffee from Bolivia?

The 2009 Cup of Excellence champion coffee came from Agrotakesi SA’s Takesi farm in Bolivia. It was a Typica variety grown at 2100m, scoring 93.36, with cupping notes of floral, vanilla, honey, and stone fruit. The lot scored highly for its cleanliness, sweetness, and delicate profile.

Where is the Yungas coffee region located in Bolivia?

The Yungas region of La Paz is Bolivia’s primary coffee-growing area. It includes towns like Yanacachi and is known for its steep, high-altitude farms that benefit from cool temperatures and rich volcanic soils. It’s where the 2009 CoE-winning Takesi farm is located.

Which coffee variety won the Bolivia CoE in 2009?

The 2009 Bolivia CoE winner was a Typica variety grown by Agrotakesi SA at their Takesi farm. Typica is known for its mild cup and susceptibility to disease, making high-elevation cultivation essential for quality and productivity.

How much coffee does the Takesi farm produce annually?

The Takesi farm dedicates only 13 of its 200 coffee hectares to Typica, producing just 120 bags per year. This small output reflects its focus on high-quality, low-yield cultivation at high altitudes.

Who bought the 2009 CoE-winning Bolivian coffee lot?

The 2009 CoE-winning Bolivian coffee lot (825kg across 24 boxes) was purchased by Maruyama Coffee for Mikatajuku Group, Itoya Coffee, and Orsir Coffee (also known as FrontStreet Coffee). The auction price was $35.05 per pound.

Recommended FrontStreet Beans for Exploring Floral Coffee Profiles

For drinkers curious about floral and delicate coffees like Bolivia’s Typica, try FrontStreet’s Brazil Queen Manor (Yellow Bourbon, floral, creamy, sweet) or Kenya Little Tomato (SL28/SL34, bright acidity, berry, citrus). Both highlight clarity and complexity akin to high-altitude Bolivian profiles. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.