Bolivian Coffee Beans

The medium-bodied Bolivian coffee has been compared to Colombian coffee. It's a South American country landlocked by by Peru and Chile to the West, Brazil to the North-West, and Argentina / Paraguay to the South.

• Growing Altitude: 1,400 - 1,600 meters above sea level
• Arabica Variety: Typica, Caturra, Catuai
• Milling Process: Washed, Sun-dried
• Aroma: Herbal, Dark Chocolate
• Flavor: Fruity (Mandarin), Caramel, Pepper, Vanilla
• Body: Good
• Acidity: Mild Citric, Phosphoric

Bolivia produces coffees at very high elevations - above 1,400 meters, which qualifies most of its coffee as Strictly High Grown (1,450 m+). It's landlocked on all sides by Peru, Brazil, Argentina and Chila, and contains a portion of the Andes mountains. Quinoa has become a famous crop of Bolivia in recent years

The majority of coffee grown is Typica, with Caturra and some Catuai available. Major coffee growing regions include the Yungas, Santa Cruz, Cochabamba, Tarija, Beni and Pando, with over 90% of the coffee production coming from the Yungas.

Bolivian Coffee Tasting Notes

Bolivian coffee is known for its classic and clean taste with a delicate, bright acidity and a sweet, aromatic quality with fruity notes including apple, pear, tangerine, lemon, and apricot. Caramelly and mild chocolate flavors may develop during the coffee roasting process.

Bolivian Coffee Plant Varietals

Most of the coffee plants grown in Bolivia are of the coffee plant varietal Typica (Coffea arabica var. typica), though there are also some Caturra plants (Coffea arabica var. caturra).

Small coffee farms have lacked access to proper fertilizer and minerals to support optimal growth of coffee trees and beans, resulting in low crop outputs in recent years. A lack of infrastructure also means that Bolivia has difficulty exporting to other countries, but it is available from time to time from green coffee importers in the United States and Canada.

Distributors and brokers are continuing to work on developing the wholesale coffee trade in Bolivia, and it should see some good growth in the upcoming years.

Organic and Fair Trade Coffee in Bolivia

Also grown in Bolivia is a significant amount of organic coffee and Fair Trade coffee. In recent years Bolivia has made significant gains in the quality of their unroasted green coffee bean processing methods. Shade grown coffee is also a fairly common practice.

Bolivian Cacao and Chocolate

Growing conditions favorable to coffee also create ideal conditions for Cacao, and Bolivian chocolate is a special treat. Cacao is also roasted similarly to coffee, albeit at a lower temperature of 325 degrees and gradually lowered over 15-30 minutes to allow the insides of the larger beans to roast properly.

Trinitario is the most common variety of fine-flavor cocoa, and makes a delicious dark chocolate, as well as mixing great with fruits such as cherry or blackberry, and coffee.

Bolivian Coffee and Espresso Brewing Tips

For tips on brewing the perfect cup of Bolivia coffee see our section on coffee brewing. We also provide detailed coffee flavor profiles of Premium Gourmet Coffees and tips on preparing Espresso Drink Recipes.

For espresso brewing tips see the comprehensive Pulling A Perfect Espresso Shot and then brush up on your barista skills with the How to make Lattes and Cappuccinos.

Green Coffee Production

Year	60kg bags	Coffee grown
2016	90,000 bags	11,880,000 pounds
2015	89,219 bags	11,776,921 pounds
2014	106,377 bags	14,041,711 pounds
2013	127,912 bags	16,884,410 pounds
2012	114,781 bags	15,151,118 pounds

Green Coffee Exports

Year	60kg bags	Coffee exported
2016	0	0 pounds
2015	29,220	3,857,040 pounds
2014	46,380	6,122,160 pounds
2013	67,910	8,964,120 pounds
2012	54,780	7,230,960 pounds

Data may not be available for the most recent year.
Source: ICO

Facts

Bolivia is the #36 largest coffee growing country in the world, in 2015 they...
produced 11,776,921 lbs
exported 3,857,040 lbs
That's only 33% exported!

Sounds like a lot? It's actually 0.1% of the coffee grown worldwide.

Bolivia coffee is grown on mountainside "fincas" (farms) at 1400 to 1600 meters above sea level
(that's 4,593 to 5,250 ft)


Source: ICO