Bolivia
Roxana Chambi

This lot features the unique Red Catuai variety, a cross of Caturra and Mundo Novo developed by Instituto Agronômico de Campinas (Brazil) in 1972.

Washed process Red Catuai

Flavour: maple syrup, papaya, cacao

Body: Acidity:

Roast: omni (filter + espresso)

San Lorenzo is a farm owned and operated by Roxana Chambi in the Caranavi province of La Paz. It was founded in 2019. The 5-hectare farm sits at about 1550 masl. Coffee is picked by hand and dried naturally under the sun to the desired moisture content.

A portrait of Roxana in the farm.

Roxana’s dog.

Farmers working in Roxana’s coffee farm.

Roxana and a worker on the mountain slopes surrounded by coffee trees.

Cafe Imports microlot program

For the first time in a decade, Cafe Imports traveled to Bolivia with new relationships and a renewed focus on discovery in the 2021-22 harvest, working with Felix Chambi. Felix is a pioneer in Bolivian specialty coffee, having the only SCA-certified sensory lab in the country called Lata 16. With Felix, they cup lots from the La Paz departments, specifically in the La Asunta and Caranavi municipalities.

Many farmers in this area are committed to building the infrastructure and knowledge to produce specialty coffees. Cafe Imports are excited to continue our sourcing efforts in Bolivia, discovering new cups and bringing these coffees to market.

Sourcing and ingredients

100% Red Catuai coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Roxana Chambi
Farm/Coop: Finca San Lorenzo
Country: Bolivia
Region: La Paz
Altitude: 1550m above sea level
Varietals: Red Catuai
Process: washed
Harvested: October 2024
Body
Acidity
Tasting notes: Maple syrup, papaya, cacao
Roast style: Omni (filter + espresso)

The location

Coffee from Bolivia

Historically, Bolivia has not been as popular as its neighbouring countries in terms of exports, but coffee has been present since the 19th century.

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.