KAHVI of the Month | BOLIVIA | MEDIUM | Cocoa, Caramel & Fruity Undertones

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May Coffee of the Month - Bolivia - COOP Agricola Cafetalera San Juan

Region: Caranavi, La Paz, Bolivia

Variety:Typica, Caturra, and Catua

Grower: 33 farms organized around Cooperativa Agrícola Cafetalera San Juan

Altitude: 1500 mal

Soil: Clay loam

Process: Fully Washed and Sun Dried

Roast Level - Medium

Cup profile:  Cocoa, hints of caramel with fruity undertones.  Smooth and creamy with bright acidity.

Cooperativa Agrícola Cafetalera San Juan (San Juan) was formed in 1974 with 40 farmer members across Caranaví united in the goal of supporting small family farms and organic, chemical-free methods. The cooperative started out strong; by the mid-2000s Bolivia was hosting annual Cup of Excellence competitions and there was a high level of international development interest in the Yungas coffee sector, of which Caranaví is the center. However, productivity declined tremendously from 2006-2017 among cooperative members due to aging trees and falling investment. That year, Felix Chambi Garcia joined the organization, bringing with him over 16 years of specialty experience as a cupper and member of various other Bolivian cooperatives. Since then, the coop’s total production, overall quality, and diversity of coffees has all increased significantly. Felix sees himself as part of the younger, renewed generation of coffee lovers in Bolivia—including baristas and roasters—who are fortunate to be in a producing country with such high potential. This generation certainly believes there is a lot of ground to be covered.

San Juan relies on individual farmers to process their own coffee. Felix has made quality control central to the coop’s operations, and his lab in Alto Cochabamba serves as the central control point for all lot building and exportation. Parchment lots that don’t make the minimum requirement are sold domestically, rather than marketed abroad. Harvesting goes according to a common protocol as well: coffee cherry is picked exclusively ripe, floated to sort by density, depulped on small mechanical depulpers, and fermented 18-24 hours. Once fermentation is complete the parchment is washed clean in narrow basins and sundried on raised screen beds. The cooperative is working toward installing mechanical demucilagers to better calibrate the pulping and fermentation of the various members.