Bolivia Cochabamba (Roaster's Special)

Roaster's Special — Bolivia San Jose Cochabamba Red Catuai available for 2-3 months only

Roaster’s Special focuses on exceptional flavour, origin character, and drinkability — showcasing distinctive coffees selected for their quality, clarity, and expression of terroir.

Producer: Various Smallholder Producers

Region: Cochabamba, Bolivia

Town: San José

Variety: Red Catuaí

Elevation: 1,600 – 1,900 MASL

Processing: Fully Washed

Harvest Period: April – August

Roast profile: Medium roast

Flavour notes: Pineapple. Monk Fruit. Yellow Stone Fruit.

Acidity: Bright – Tropical

Body: Medium – Juicy

As a Pour Over

A bright and juicy cup led by fresh pineapple and ripe yellow stone fruit. The tropical acidity is lively yet clean, complemented by a delicate monk fruit-like sweetness that develops as the coffee cools. The finish is crisp and refreshing, showcasing the clarity of the washed process while retaining a distinctly sweet, fruit-forward character.

As an Espresso

Pulled as espresso, pineapple becomes more concentrated and vibrant, accompanied by ripe yellow stone fruit and a lingering monk fruit-like sweetness. The juicy acidity provides energy and structure, while the clean washed profile keeps the cup articulate and refreshing.

Farm Information

This lot comes from various smallholder producers in the community of San José, Cochabamba, Bolivia, grown between 1,600 and 1,900 MASL.

Coffee is relatively new to many producers in this particular area. Families in the region traditionally relied on vegetable cultivation, with coffee production beginning to develop more significantly around 2018 following a national programme encouraging coffee cultivation in areas with suitable climatic conditions.

Since 2022, exporting partner Atoq has worked with producers in the region, providing technical assistance in cultivation and processing, helping connect their coffees with international markets, supplying nursery plants and, in some cases, equipment such as fermentation tanks and solar dryers.

Harvest typically takes place between April and August. Cherries are handpicked at peak ripeness and submerged in water to remove floaters and underripe fruit.

The selected cherries remain in water for 12 hours before being mechanically pulped. The coffee is then fermented in tanks for 24–36 hours to break down the remaining mucilage.

After fermentation, the coffee is thoroughly washed before being spread across patios for an initial 24–36 hours of drying. Where available, drying is then completed in greenhouses until the ideal moisture content is reached.

The result is a clean and expressive Red Catuaí with pineapple, monk fruit and yellow stone fruit characteristics — combining tropical brightness with delicate sweetness and a juicy finish.

This high-altitude lot offers an exciting representation of the emerging specialty coffee production taking place in San José, Cochabamba.

Packaging

Premium White Matte Block Bottom Pouches with One-way valve & Easy-Tear Resealable Zipper. Heat Sealed for extended freshness.