Coffee from Bolivia
Bolivia, a country located in South America, is a famous grower of specialty coffee, at altitudes between 1.200 and 2.000 meters above sea level. It is usually compared to Colombian coffee, mostly because of its medium body. The high elevations at which the coffee is grown, qualify it as Strictly High Grown. Other crops that have become famous in recent years in this region include quinoa and cocoa.
Growing Regions
Most of the coffee farms are located in the Yungas and the province of Caranavi, 90% of them to be exact. The rest of them are to be found in Santa Cruz, which has an altitude lower than 1.000 meters, and where the crops represent more of a commercial commodity. Also, areas like Cochabamba, Tarija, Beni, and Pando are responsible for the remaining 10%.
Sadly, the elevations that are responsible for the high quality of the beans come with their set of disadvantages. Something Bolivia is famous for is the ”Death Road”, which connects the Yungas with the capital, La Paz. This road, which is used to transport the beans to the capital for export, has created numerous fatal accidents. The good news is, after three decades and ten governments, a new highway was built in 2006, bypassing the dangerous area. Therefore, the development of the Yungas section has been blooming ever since.
Even though there is no certain evidence of the beginning of coffee production in this country, what we can tell for sure is that most of the 20th century was characterized by wealthy landowners running large farms. This monopole met an end in 1991 when the government intervened and mandated that the said landowners had to return the properties to the original owners, who were mostly small families and communities. This action resulted in what we see today, a mosaic of small farms that manage to produce most of the country's coffee.
What you can also notice in the crops of Bolivia is that there is a significant amount of organic and Fair Trade coffee being grown. Also, shade-grown coffee has become a common practice in the farms in Bolivia.
The Taste of the Bolivian Coffee
The coffee crop that is mostly grown here is Typica (Coffea arabica) and in some cases Caturra and Catuai.
Bolivian coffee is mostly known for its classic and clean taste that also has a delicate and bright acidity. The aromas include sweet, fruity notes like apple, pear, tangerine, lemon, and apricot. If you are already dreaming of these complex notes, you should also know that during the roasting process, other flavors like caramel and mild chocolate rise to the surface. What more could you ask for?
Speaking of the process, the cherries are mostly put through the wet method and dried on African beds. This practice is necessary due to the high altitudes and low temperatures. Also, depending on the distance between the farm and the closest mill, the cherries can be either delivered directly for processing or pulped at the farm, then dried and delivered in parchment.
Other Crops
The great conditions for coffee growing are also fitting for cacao crops. Needless we say, Bolivian chocolate is an actual threat. The cacao beans are roasted in a similar way to coffee, the only difference being the lower temperature, 325 degrees, which is lowered over a 15-30 minute window and allows the inside of larger beans to be roasted properly. The name of the most fine-flavor cocoa is Trinitario, and it makes delicious dark chocolate that becomes even greater when it is mixed with fruits like cherries and blackberries, or even coffee.
All in all, if coffee is not exactly your biggest desire, you can still satisfy your chocolate cravings. But if it is, then Bolivia has got your back with an amazingly complex combination of aromas in a unique cup of coffee. It is true that Bolivia struggles a bit with its export, so in some cases, it might be hard to find, but there is always a silver lining. Specialized sites like Cafendo or Atlas Coffee Importers have a wide variety of beans that are sure to match your needs. After all, life is too short to only drink basic coffee!