Bolivia - Canto de Bolivar
Bolivia - Canto de Bolivar
Our Bolivia coffee is seasonally out of stock as of 10/22/24. Last year it returned in April, so look forward!
In the meanwhile, check out another of our exceptional South American coffees from Peru.
A fine single origin coffee. Crisp with a syrup, honey-toned sweetness marked by notes of cacao, spice, and a juicy plum acidity. Grown by the ASOCAFE cooperative.
Learn MoreDESCRIPTION
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Tasting NotesSweet With Cacao | Spice | Juicy Plum
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PROCESSWet | Washed
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REGIONASOCAFE - Caranavi, Bolivia
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VARIETALTypica | Caturra | Catui
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ALTITUDE1,800 meters
Perched atop fertile mountain ridges in the foothills east of the Andes, 300 farming families produce one of Bolivia's sweetest coffees under the shade of lush jungle canopy. These farmers are members of ASOCAFE, a cooperative founded in 1990 in an effort to improve the quality of the area's coffee and, consequently, price and income for farmers, leading to a better quality of life.
The Caranavi province is the heart of coffee production in Bolivia, surrounded by rivers that flow from glaciers 4,000 meters above carve deep valleys and create an ideal landscape for the cultivation of exquisite coffee. The farmers of ASOCAFE grow prized varietals on their small farms and transport their carefully hand-picked coffee to central processing stations, where, under the watchful eye of the cooperative’s staff, the ripe cherries are depulped, fermented, washed, and sun-dried.
Customer Review
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Grind Size
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.
Coffee 101
Discover how to make the most in your cup with our brew blog - Coffee 101. Brewing variations, roast colors, coffee storage, steaming, and so much more. Not just for beginners, this info has gems for all coffee enthusiasts from novice to barista and beyond.
"Just finished our bag of Bolivia coffee and it went fast. I have to say this is one of my favorite coffees I’ve had so far. It has deep flavor but is still smooth and a pleasure to drink. I can’t wait to go through some more of my bags so I can reorder this, it does not disappoint."
