Bolivia's Specialty Coffee: Takesi Typica Characteristics

If you’ve ever wondered what sets apart truly elite single-origin coffees, Bolivia’s 2009 Cup of Excellence (CoE) champion offers a masterclass. Grown at extreme altitudes and processed with precision, this lot delivers an unusually clean, fragrant, and sweet cup — the kind that lingers long after the last sip.

In short: This 2009 CoE No.1 Bolivian Typica from Agrotakesi SA scored 93.36, grown at 2100m in Yungas of La Paz. It shows intense floral, vanilla, and stone fruit flavours with a delicate sweetness and lingering aromatics.

What Makes Bolivian High-Altitude Coffee Different?

Bolivia’s top coffee farms sit at elevations so high — often above 2000 metres — that coffee cherries develop slowly in cool temperatures. That slow maturation increases bean density and concentrates aromatic compounds. The result? More vibrant acidity, intricate floral notes, and a cleaner, more refined cup structure.

In the case of the 2009 CoE champion from Takesi, the cold climate and careful picking of uniformly ripe cherries produced a cup with 'diverse floral notes, elegant vanilla and sweet peach', along with a 'persistent creamy sweetness'.

About the Takesi Champion Lot

The winning coffee comes from Agrotakesi SA, owned by Mauricio Ramiro Diez de Medina, located in Yanacahi, part of the Yungas of La Paz region. While the estate spans 2,500 hectares, only 200 hectares are dedicated to coffee, and just 13 hectares grow the Typica variety — yielding a mere 120 bags per year.

This limited production isn’t just artisanal farming — it’s a model of agricultural minimalism that honours the environment. The Typica variety here is rare and low-yielding, but highly prized for its cup quality.

The farm sits at 2100 metres above sea level, is certified both Organic (by Ceser and USDA) and was the overall No.1 winner in the 2009 CoE competition. The specific championship lot was processed via washed (wet) method and mechanically dried, with 24 boxes (825 kg) offered at auction.

It achieved an international jury score of 93.36 and sold for $35.05 USD per pound. The buyer included Maruyama Coffee for Mikatajuku Group, Itoya Coffee, and Orsir Coffee (i.e. FrontStreet Coffee).

Cup Profile & Sensory Experience

According to the official CoE data and FrontStreet Coffee roaster ’s own cupping notes (roasted to first crack midpoint, 12-minute duration), here’s how the coffee presents:

• Dry Aroma: Diverse floral notes, vanilla sweetness, spices, honey
• Wet Aroma: Fresh floral, perfume-like, sweet chocolate, berries
• Cupping Notes: Complex florals, high cleanliness and finesse, premium vanilla sweetness, candy-like delicacy, stone fruit (peach, apricot), bright and varied acidity, red wine-like complexity, herbal notes, green apple, white grapefruit, essential oil-like aromatics, silky mouthfeel, sweet and aromatic long finish

The roaster also noted that even’s local beers took on a wild honey-like sweetness, resembling 'fizzy caramel syrup' when consumed at room temperature — a testament to the region’s remarkable terroir influence beyond just coffee.

Takesi: A Remote but Rewarding Coffee Region

The Takesi area — named after both the local indigenous community and the mountain river — is extremely isolated. As ’s cuppers reported, reaching Bolivia’s coffee regions poses greater logistical challenges than almost any other origin, from poor infrastructure and harsh weather to complex visa issues.

Yet despite these barriers, the coffee quality is exceptional. The 2009 CoE victory catapulted Takesi onto the global stage, proving that meticulous farming and processing at high altitudes can yield some of the world’s most delicate and memorable cups.

Frequently Asked Questions

What makes the 2009 Bolivia CoE winner special?

The 2009 CoE No.1 coffee from Bolivia is a Typica variety grown at 2100m in the Yungas of La Paz by Agrotakesi SA. It scored 93.36, noted for diverse floral aromas, creamy vanilla, sweet stone fruit, and a long-lasting clean finish. Only 825kg were produced, processed washed and mechanically dried, and sold at $35.05/lb.

Where is Takesi located?

Takesi is in Yanacahi, part of the Yungas of La Paz region in Bolivia. The farm spans 2,500 hectares, but only 200 hectares are cultivated with coffee, including just 13 hectares of Typica.

What processing method was used for the champion coffee?

The 2009 CoE-winning Typica coffee from Bolivia was processed using the washed (wet) method followed by mechanical drying.

What does this Bolivian Typica taste like?

This Typica exhibits complex floral notes, elegant vanilla and sweet stone fruit (peach, apricot), with a clean, delicate sweetness, red wine-like acidity, and a silky, long-lasting finish. Dry aroma includes spices and honey; wet aroma shows perfume, chocolate, and berries.

Who bought the champion coffee lot?

The champion coffee lot was purchased by Maruyama Coffee for Mikatajuku Group, Itoya Coffee, and Orsir Coffee — the latter being FrontStreet Coffee.

Why is Bolivian high-altitude coffee so unique?

Bolivia’s high-altitude coffee grows slowly in cool conditions above 2000m, leading to denser beans, more complex acidity, and intense floral and sweet fruity flavours, often with a clean and refined cup profile.

Recommended FrontStreet Beans with Similar Floral Profiles

For fans of Bolivia’s floral and delicate Typica, try FrontStreet Coffee’s Ethiopia Guji Huamoka – a natural processed Sidamo-type offering jasmine and bergamot with lemon and tropical notes. Also consider Yirgacheffe Kochere, a bright washed coffee with lemon, jasmine, and stone fruit. Both share that high-altitude clarity and aromatic finesse. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.