Introduction to Bolivian Coffee

Coffee has a long history in Bolivia, however they are not known for producing as much coffee as their neighboring countries. For instance, in 1908 only 1.5 million pounds were produced, with only 150,000 pounds being exported. The best Bolivian coffee has always been produced in the areas La Paz, Cochabambam Santa Cruz, El Beni, Yungas, Caupalicam, Espiritu Santu, and Valle Grande. The most popular of these coffees were the coffees that came from the Yungas region. At one time, Yungas coffee was in very high demand throughout Europe. Interestingly, coffee can actually be produced at a whopping 12,500 feet.

The taste of a good Bolivian cup is highly sought after, with the cuppings usually producing a very bright, clean cup, that is also very aromatically sweet smelling. Hints of chocolate, nuts, caramel, malt, and honey can often be found.

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 Key Bolivian Coffee Profile Notes

 

Grow Regions: La Paz, Cochabambam Santa Cruz, El Beni, Yungas, Caupalicam, Espiritu Santu, and Valle Grande

 

Growing Altitude: Between 800 and 2300 ft

 

Processes: Wet and Dry

 

General Cup Profile: light, clean, fruity, chocolaty, malty, caramely

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