Bolivia has the potential to produce truly great coffees, and already does in very small quantities. The Country’s entire production is smaller than that of one of Brazil’s larger coffee farms. Production is shrinking year on year, and coffee farms are disappearing at an alarming rate. We may soon see coffees from Bolivia (especially great ones) almost disappear.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: La Paz (officially: Nuestra Señora de La Paz) / Sucre
Population: 13’000’000
Annual Production: 81’000 60kg Bags
Land under Coffee: 25’000 Hectares
Harvest: July – November
Coffee Varieties: Typica, Caturra, Robusta, Geisha, Java, Ethiosar
Tasting Profile: Medium Body – Very Sweet – Very Clean
Growing Altitude: Central Standard / High Grown / Strictly High Grown
(155 m – 2300 m / 500 ft – 7600 ft)
Processing Method: Wet (Washed) / Semi Wet (Wet-Hulled)