Carmelo Yujra

Flavours of berries, blackcurrant, dark chocolate

Best as black espresso/filter

These beans come from a small lot from a farm run by Carmelo Yujra, in the lush Caranavi region of Bolivia. Carmelo’s been farming coffee for several years with the help of nearby farmer Rene Viadez.

It’s also one of only four 60kg bags to be produced in the last harvest. With this lot they experimented with an unusual method of processing the coffee for Bolivian farms.

After the coffee is pulped, it’s fermented for 17 hours in water in order to remove the sticky mucilage (the remaining fruit pulp) from the outside of the bean.

It’s then washed and soaked in water for another 24 hours, something that’s common in Kenya but not Bolivia. The coffee is then dried in the sun on raised beds for around 20 days, during which it is frequently turned so it can dry evenly.


Carmelo Yujro And Rene Viadez






1700m above sea level


Caturra, Catuai, and Typica



Roast style


Map showing location of Bolivia Carmelo Yujra

What makes up Bolivia Carmelo Yujra?


Catuai varietal

Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

The location

Coffee from Bolivia

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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