bolivia-yungas
Bolivia Organic FT Yungas Bio Arabica Coop FW SHG EP
Bolivia Yungas Mountain coffee originates from the eastern Andes slopes in the Yungas region—specifically around Caranavi, Coroico, and Palos Blancos—at elevations typically between 1200 and 1700m, though the broader region spans 600–2000m. Grown under shade in biodiverse forested terrain with rich volcanic soils and abundant rainfall (1900 mm annually) combined with moderate temperatures (15–25 °C), this environment nurtures dense, slow-maturing Arabica beans.
Description
Bolivia Yungas Mountain coffee originates from the eastern Andes slopes in the Yungas region—specifically around Caranavi, Coroico, and Palos Blancos—at elevations typically between 1200 and 1700m, though the broader region spans 600–2000m. Grown under shade in biodiverse forested terrain with rich volcanic soils and abundant rainfall (1900 mm annually) combined with moderate temperatures (15–25 °C), this environment nurtures dense, slow-maturing Arabica beans.
The principal producer is the Asociación Integral de Productores Ecológicos de Pumiri (AIPEP), a cooperative of 38–64 smallholder families operating since its 2002 founding. Located in Pumiri, Caranavi Province, AIPEP is certified Fair Trade and Organic, structured with robust internal governance and quality control systems. They cultivate varietals such as Typica, Caturra, Catuai, and Pacas.
Processing is largely fully washed; cherries are hand-harvested between October and February, then depulped, fermented, washed, and sun-dried—oftentimes on raised beds—before parchment is hand-sorted to export quality standards. The cooperative maintains a central wet mill and employs Q-graders to ensure traceability and consistency. Cupping profiles are noted for their balance: light to medium body, mild acidity, with tasting notes spanning citrus, almond-toffee, chocolate-malt, dried fruit, caramel, and tobacco—varying by roast level. Yungas lots often score 86–87 SCA points in specialty evaluations.
Historically, Yungas coffee peaked in European markets in the late 19th and early 20th centuries, with production rooted in rustic forests along steep slopes; today it competes in niche specialty segments supported by cooperatives, NGOs, and international buyers. The region faces logistical challenges—such as the treacherous Yungas Road—but programs like “Sol de Mañana” and training initiatives have significantly enhanced yield, quality, and traceability since the 2000s
Flavour Profile:
Cultivated between 1200 and 2000 m altitude in the Yungas, the foothills of the Andes between the Amazonian forest and the highland steppes, this coffee benefits from a warm and humid climate. In the cup, it reveals aromatic notes of dried fruit and caramel. This smooth and harmonious coffee has an intensity rating of 6/12.
