Coffee production in Bolivia has always been relatively low. Production peaked in 1990 when the country exported 125,000 bags (which is equivalent to the annual output of one large farm in Brazil).
The history of Bolivian coffee begins with the Spanish colonial presence in the region. The country was a Spanish colony from the mid-late 1500s until the early 19th century, before declaring independence in 1825.
It was around the same time, in the late 18th and early 19th century, that coffee was introduced to the country. It first emerged in the Yungas: a fertile, tropical area boasting high altitudes along the eastern slopes of the Bolivian Andes.
While slavery wasn’t officially practiced, the country’s Indigenous populace has historically been subjected to servitude and debt bondage, with their labor used to cultivate coffee.
Throughout the 1800s and into the early to mid-1900s, coffee production was limited in Bolivia. The small volumes of coffee that were left for consumption after exports were usually exclusively enjoyed by the country’s elite.
Large-scale coffee cultivation didn’t occur until the 1920s, with further agricultural reforms taking place in the mid-20th century.
Type: Arabica
Variety: Java
Altitude: 1700m.
Browning level: MEDIUM
Origin: Bolivia, Regione di Loa
Farm: Carmelo Yujuira
LOT 23/24
Drying process: Sun dried
Quality: Specialty coffee - excellence
SCA SCORE 89.25
Main flavors: Caramel, date, caramelized fig.
Coffee production in Bolivia has always been relatively low. Production peaked in 1990 when the country exported 125,000 bags (which is equivalent to the annual output of one large farm in Brazil).
The history of Bolivian coffee begins with the Spanish colonial presence in the region. The country was a Spanish colony from the mid-late 1500s until the early 19th century, before declaring independence in 1825.
It was around the same time, in the late 18th and early 19th century, that coffee was introduced to the country. It first emerged in the Yungas: a fertile, tropical area boasting high altitudes along the eastern slopes of the Bolivian Andes.
While slavery wasn’t officially practiced, the country’s Indigenous populace has historically been subjected to servitude and debt bondage, with their labor used to cultivate coffee.
Throughout the 1800s and into the early to mid-1900s, coffee production was limited in Bolivia. The small volumes of coffee that were left for consumption after exports were usually exclusively enjoyed by the country’s elite.
Large-scale coffee cultivation didn’t occur until the 1920s, with further agricultural reforms taking place in the mid-20th century.
Type: Arabica
Variety: Java
Altitude: 1700m.
Browning level: MEDIUM
Origin: Bolivia, Regione di Loa
Farm: Carmelo Yujuira
LOT 23/24
Drying process: Sun dried
Quality: Specialty coffee - excellence
SCA SCORE 89.25
Main flavors: Caramel, date, caramelized fig.
