Super sweet notes of raspberry jam, with a hint of peach alongside it before it drifts into brown sugar. On the aftertaste is a shoulder of dried apple alongside that brown sugar for a well balanced cup.
This special microlot was produced by the Navarro family in Taipiplaya, a remote township on the outskirts of the Caranavi province. Caranavi is the epicentre for specialty production in Bolivia, with incredibly high elevations, rich soil, and wide daily temperature ranges providing the perfect conditions for exceptional coffee.
Known as Finca Navarro, the family’s farm is found at 1,600-1,700m above sea level and grows Caturra and Catuaí varietals. Interestingly, because it sits at sixteen degrees latitude (for reference, most farms in Caranavi sit at fifteen degrees), cherry maturation here is quite slow, leading to more complex sugars and a greater intensity of flavour in the final cup.
Carefully hand-picked and processed on the same day at the Buena Vista washing station. This meticulously run mill is owned by Agricafe, who painstakingly process each of the exceptional specialty lots they receive separately to allow for full traceability back to the individual farmer or settlement. Agricafe draw a lot of inspiration from the wine industry in their approach to coffee production, and are always innovating and trialling different processing techniques at Buena Vista. This coffee was processed with experimental techniques, part of the Rodriguez family’s long term strategy to achieve the greatest distinction and diversity in their special lots.
- Country: Bolivia
- Department: La Paz
- Region: Taypiplaya
- Province: Caranavi
- Producers: Navarro family, Sol De La Mañana producers in Taypiplaya
- Altitude: 1,700 m.a.s.l.
- Varietal: Catuai & Caturra
- Processing method: Dry Fermented Washed, Depulped and fermented dry for over 48 hours before rinsing and drying.
- FILTER RECIPE
- Suggested method: V60
Dose: 15g
Water: 250ml / 97
Time: 4 mins
To find the method that suits your kit, check out our Brew Guides.
Harvesting Change: Jeivert and Grover’s Shared Vision
Jeivert and Grover are two Bolivian coffee producers working side by side in the high-altitude hills near Irupana. Jeivert, a second-generation farmer, has become a leader in his community by investing in quality processing and supporting neighbouring growers. Grover, who farms two hectares nearby, shares this commitment. Together, they’ve created a collaborative lot that reflects their shared values and deep roots in the region’s coffee culture.
Beyond their own farms, Jeivert and Grover are helping to build a more sustainable and connected coffee supply chain in Irupana. In recent years, Jeivert has begun buying cherry from neighbouring producers, creating new opportunities for smallholders in the area. Grover is a key partner in this effort, and this community blend, made from both of their coffees, is a testament to their shared vision for quality, collaboration, and a stronger future for Bolivian coffee.