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Bolivia

Sol De La Mañana

Peaberry

We find flavours of dried date, honey and jasmine

Body     Acidity
Roasted omni for filter and espresso

The first of its kind in the country, the Sol de la Manaña program is aimed at sharing knowledge and technical assistance with local producers to create better quality coffees in higher quantities and in doing so help them obtain sustained longterm profitability. The program was established by Agricafe – and was the brainchild of its founder, Pedro Rodriguez and his family. The ultimate aim of the program is to try to ensure that coffee production continues to exist in Bolivia (it has faced a rapid decline in recent years) and ensure that it is, and can continue to be, a viable and sustainable crop for producers in the region for many years to come.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Melbourne Coffee Merchants, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our 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

Members Of The Sol De La Mañana Program

Country

Bolivia

Region

Caranavi

Altitude

1,600–1,750m above sea level

Varietals

Caturra, Catuai

Process

Washed

Body

Medium

Acidity

Medium

Tasting notes

Dried date, honey and jasmine

Roast style

Omniroast

Varietals

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.

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.


Coffee delivery: coffee in resealable bag and farm information card

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