Bolivia’s Takesi Coffee: High-Altitude Flavors & COE Champion Beans

If you’ve ever wondered what makes Bolivian coffee so distinct—and why certain lots command auction prices over $35 per pound—the answer lies in remote highland farms like Takesi. Tucked into the Andes near La Paz, this estate produces some of the most aromatic, complex coffees grown at extreme elevation. But what’s the story behind its fame, and why does it stand shoulder-to-shoulder with Ethiopia’s best?

Bolivia’s Takesi Estate sits at 2100 meters above sea level—among the highest commercial coffee farms in the world—and produced the country’s highest-scoring Cup of Excellence (CoE) lot in 2009 with a remarkable 93.36 points. Its champion beans also achieved a record-breaking auction price of $35.05 per pound that year.

The Remote Takesi Estate: Andes Mountains Coffee at 2100m

Takesi Estate is located roughly 100 kilometers from La Paz, deep in the Mururata mountain range of Sud Yungas. The only way in is via the ancient Inca Trail, descending into a secluded valley still considered part of the Andean highlands. Operated by Agrotakesi SA, the entire property spans around 2500 hectares, with coffee planted specifically at 2100m—an unusually high elevation even by specialty standards. For context, only a few farms, such as the Hama Cooperative in Ethiopia’s Yirgacheffe region, grow coffee at similar heights.

Why Takesi Coffee Tastes So Unique: Terroir & Processing

What defines Takesi’s coffee isn’t just altitude—it’s the entire ecosystem. The farm uses glacial meltwater from the Andes for both drinking and processing, earning it the nickname “Takesi Snow Vein Estate.” The volcanic soils are rich, well-drained, and full of nutrients, while cool temperatures slow cherry development, increasing density and complexity. The region also retains vast stretches of native forest, supporting biodiversity. Agrotakesi SA deliberately limits development to preserve this balance. The result? A coffee with intense floral aromatics, sweet vanilla, and a clean, layered profile reminiscent of Yirgacheffe—but with a distinctly Bolivian character.

Bolivia’s Short-Lived Coffee Glory: CoE Victories & Discontinuation

Takesi’s 2009 CoE win wasn’t an isolated success. It followed earlier Bolivian champions: Coffee Flower Estate’s celebrated 2007 lot and Café de Cordillera’s 2008 victory with 92.03 points. Takesi eclipsed them all in 2009 with its 93.36 score and unprecedented auction price. FrontStreet Coffee notably acquired Bolivia’s CoE-winning beans for three consecutive years, drawn to their delicate florals, sweet spice, and exceptional clarity. Sadly, national competitions were discontinued in 2010, making these vintage lots even more cherished.

Why High Altitude Produces Better Specialty Coffee

Bolivia’s best coffees share a common trait: they grow at elevations where cooler temperatures extend cherry maturation. This leads to denser beans with more pronounced acidity, floral tones, and nuanced sweetness. In the case of Takesi, the extreme height (2100m) results in a slow-growing, tightly-wound coffee cherry that, when processed meticulously, yields an exceptionally clean cup with long-lasting vanilla and stone fruit sweetness. These qualities mirror what makes high-altitude regions like Yirgacheffe and Sidamo so revered.

Frequently Asked Questions

Where is the Takesi Coffee Estate located?

Takesi Estate is in the Mururata mountains of Sud Yungas, approximately 100 kilometers from La Paz, Bolivia. It is accessible only via the Inca Trail and sits within the Andean highlands at elevations between 1900–3000 meters, with coffee specifically grown at 2100 meters.

What makes Takesi coffee different from other Bolivian coffees?

Takesi coffee is distinct due to its extreme altitude (2100m), glacial water processing, and volcanic soil. These factors contribute to intense floral aromas, sweet vanilla notes, and a very clean, complex cup profile. It has also won the Bolivian Cup of Excellence with the highest score ever recorded (93.36 in 2009).

Has Bolivia stopped producing award-winning specialty coffee?

While Bolivia still grows high-quality coffee, the national Cup of Excellence competition was discontinued after 2010. Before that, Bolivian farms like Takesi and Café de Cordillera won major CoE awards, with Takesi scoring 93.36 in 2009—the highest ever for Bolivia at that time.

What does Takesi coffee taste like?

Takesi coffee is known for its diverse floral aromas, sweet vanilla, and clean, lingering flavors. It shares similarities with high-elevation Ethiopian coffees but has its own unique Bolivian profile, often featuring herbal sweetness and bright fruit notes with remarkable clarity.

What happened to Bolivia’s Cup of Excellence program?

Bolivia’s national Cup of Excellence competition was active through 2009, with Takesi winning the highest score in 2009. However, due to various challenges, the program was canceled in 2010, making past winning lots like those from Takesi especially rare and sought-after.

Recommended FrontStreet Beans for High-Altitude Coffee Lovers

If you’re drawn to the bright, high-altitude complexity of Bolivia’s Takesi coffee, try FrontStreet’s Ethiopia Huakui—a celebrated Ethiopian lot with vibrant florals and layered stone fruit. For a similar crisp, citrusy profile with soft sweetness, their Gedeb offering highlights Yirgacheffe’s signature floral brightness. Both beans showcase the kind of delicate, high-grown characteristics you’d expect from extreme-elevation regions like Takesi. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.