Bolivia Coffee Beans

A washed Yellow Caturra from Los Rodriguez at Finca El Arcangel in Bolivia, bringing vanilla fudge sweetness, a silky body, and tinned peach on the finish.

A dry fermented washed Bolivian coffee from Los Rodriguez at Finca El Arcangel. Lime cordial, raspberry, and milk chocolate notes make it bright, creamy, and balanced.

A Mosto Washed Caturra and Catuai lot from Carlos Mariaca at Finca Don Carlos in Bolivia, with sultana, apricot, and golden sugar sweetness.

Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.

A honey processed Bolivian coffee from Jeivert Panuni at La Avanzada, layered with raspberry, redcurrant, and a sweet cooked apple finish.

This honey processed Bolivian lot from the high-altitude hills around Irupana is juicy and tropical, showing mango, lychee, and papaya in the cup.

A Mosto Washed Bourbon from Trapiche in Bolivia, pairing blackcurrant cordial with brown sugar sweetness and a biscuit-like finish.

A washed Yellow Caturra from Los Rodriguez at Finca El Arcangel in Bolivia, bringing vanilla fudge sweetness, a silky body, and tinned peach on the finish.

A dry fermented washed Bolivian coffee from Los Rodriguez at Finca El Arcangel. Lime cordial, raspberry, and milk chocolate notes make it bright, creamy, and balanced.

A Mosto Washed Caturra and Catuai lot from Carlos Mariaca at Finca Don Carlos in Bolivia, with sultana, apricot, and golden sugar sweetness.

Grown by Gregorio and Nancy Palli in Bolivia and processed using a Mosto Fermented Washed method, this cup balances juicy lime and blackcurrant with a deep cocoa finish.

A honey processed Bolivian coffee from Jeivert Panuni at La Avanzada, layered with raspberry, redcurrant, and a sweet cooked apple finish.

This honey processed Bolivian lot from the high-altitude hills around Irupana is juicy and tropical, showing mango, lychee, and papaya in the cup.

A Mosto Washed Bourbon from Trapiche in Bolivia, pairing blackcurrant cordial with brown sugar sweetness and a biscuit-like finish.

Caranavi, Bolivia – Carbonic Maceration Caturra An exquisite microlot of Bolivian Caturra, crafted by our dear friends the Rodriguez family to showcase a bold and expressive interpretation of carbonic maceration. What to expect in the cup Plum wine, vermouth, popping candy. Vibrant and intensely expressive, with sparkling acidity, lush vinous sweetness, elegant botanical complexity, and a long cask-like finish.

Caranavi, Bolivia – Coco Natural Geisha Apex An exceptional, competition-level Bolivian Geisha from the Apex collection, cultivated and processed by the Rodriguez family using their innovative Coco Natural drying process. What to expect in the cup White peach, bergamot, jasmine. Sweet, elegantly creamy and complex, with layered stone-fruit acidity, delicate floral-citrus character, and a lingering jasmine finish.