Terroir Bolivia Cooperativa Bio Arabica R.L.

The 20 young members of Cooperativa Bio Arabica R.L. set themselves the goal of concentrating on sophisticated and organic production systems and thereby convincing other inhabitants of the region of the importance of coffee cultivation. This is an attractive alternative to the coca leaf business. After the first processing in the "casa del cafe" the coffee is brought to the capital La Paz. Here, further drying and sorting takes place at 4'100 m above sea level.

Pieces
Package
Properties
  • Degree of roast
    medium
  • Preparation
    fully automatic coffee machine, french press, filter coffee
  • Type
    café crème, filter coffee
  • Haptic
    silky mouthfeel
  • Aromas
    roasted hazelnut, caramel, stone fruits, apple
  • Taste
    sweet
  • Sorts
    100 % Arabica
Origin

Country of origin

Bolivia

Location

Chijchipani Caranavi

Farm Cooperativa Agropecuaria Bio Arabica R.L.
Average altitude 1100 to 1750 m above sea level
Topography Steep slopes
Soil composition Clay/clay, tropical primeval forest soil
Temperature 25 °C
Precipitation 1500 mm per year
Specials After harvesting, the coffee is transported to the El Alto warehouse at 4100 metres above sea level. Here it is dried by the sun on tables and sorted by hand.
Botany

Botanical species Arabica
Botanical subspecies Catuaí, Caturra, Mondo novo and Typica
Harvesting method selective manual harvest
Harvest season Mai till June
Export time August till November
Bean size 15+
Preparation type fully washed, sun-dried
Bag size 60 kg

 

 

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