While Bolivian coffees have featured on our menus only occasionally over the years, we thoroughly enjoy them and are glad when they make an appearance. This community lot comes to us from Taypiplaya, one of the largest communities in Caranavi, Bolivia’s main coffee-producing region. Coffee production in Caranavi began to grow in the 1960s after Bolivia’s agricultural reform, with exports peaking in the 1990s due to private investment. Initially, the focus was on volume over quality. In the early 2000s, international development agencies began supporting quality-focused coffee production as an alternative to coca. Their efforts helped fund infrastructure, build processing plants, and provide training in Good Agricultural Practices. Today, coffee is a key part of Caranavi’s identity. The town square declares it the “Bolivian Coffee Capital,” with coffee shops, events, and competitions reinforcing that pride. A younger generation of farmers is stepping in, many in their 30s and 40s, and the future of Bolivian coffee looks strong. While coffee is a primary income source for some, many also grow fruit and coca. Coca remains more profitable but is limited by law to a quarter hectare per grower. The farms in this region sit at elevations ranging from 1,350 to 1,740 meters above sea level, with individual producers typically managing 2 to 3 hectares each. The main coffee varieties grown are Catuai and Typica, processed using the washed method. After harvesting, the coffee undergoes dry fermentation in steel tanks for 12 to 14 hours, followed by drying on raised beds for 15 to 20 days.

Brew Method

1gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%