Café boliviano: cultivado en las tierras altas de Bolivia

Producers have faced many challenges through the years, often the result of a fluctuating market, difficult geography, and a lack of infrastructure. Through it all, producers have worked hard to grow and learn more about coffee production, spurring local and foreign investment in their projects.

Today, Bolivia may not produce as much coffee as its neighboring countries, but what it does yield is truly unique, thanks to the impressive terrain and climate. The coffee grown in this South American country is certified organic, Arabica, and typically of the Catauí, Caturra, or Typica varieties. Most coffee farms are small operations organized into co-ops where they work together to produce certified organic coffee for larger international markets.

What Makes Bolivian Coffee Special?

Bolivian coffee is special due to its unique growing conditions:

• High altitude: Coffee cherries grown at higher altitudes take longer to mature and ripen. This helps them develop better, more pronounced flavor.
• Tropical climate: The warm, humid conditions and steady rainfall in the area help cherries mature more slowly, creating sweeter, more nuanced flavors.
• Limited production: Bolivia produces and exports less coffee than other Latin American countries, making its coffee more limited and less common.

Flavor Profile and Tasting Notes of Colombian Coffee

Origin influences the natural flavor of coffee. Depending on the growing region, there can be subtle differences in acidity and tasting notes within this country’s coffee. In general, you can expect:

• Profile: Bright acidity with balanced sweetness
• Tasting notes: Chocolate, apple, caramel
• Body: Smooth, medium body
• Process: Commonly washed

Sourcing and Origins of Colombian Coffee

At Mayorga, we source our Bolivian coffee from the San Juan Cooperative through a direct partnership that cuts out middlemen. This co-op is located in the Caranavi region and is made up of 36 members. They have been certified organic since 1999, and their coffee harvest is typically from May to August.

About 90% of Bolivian coffee comes from this region because it has the ideal conditions for coffee growing: mountainous peaks and valleys, unique microclimates, tropical humidity, and good amounts of rain. Some of what makes it ideal for coffee growing also creates challenges. The mountainous roads can be dangerous, and the infrastructure can make these areas even harder to reach, making coffee harder to transport.

Why Choose Our Bolivian Coffee

All of Mayorga’s coffee, including our Bolivia San Juan single-origin coffee, is 100% certified organic, shade-grown using regenerative practices that keep the land healthy for generations. We don’t use harmful chemicals or synthetic fertilizers, and our coffee is tested for mold and mycotoxins to give you the cleanest cup.

We don’t work with middlemen and are committed to establishing long-term, direct partnerships with coffee producers. This gives us better transparency and full traceability, while allowing us to empower farmers and consumers and protect the environment. 

Best Brewing Methods for Bolivian Coffee

Mayorga’s Bolivia San Juan single-origin coffee is a versatile medium roast. It can be brewed using any extraction method, but these are some of the most popular:

• French press
• Pour-over
• Drip
• Espresso

Comparing Bolivian Coffee with Other Origins

Bolivian coffee offers a clean, smooth cup that is perfect for everyone. This is how it compares to other popular Latin American coffees: