Bolivia - coffee specs

What to taste for:

Aroma: chocolate, dried berries, caramel.

Body: round mouthfeel with a thick body.

Acidity: hint of currants and lime

Aftertaste: chocolate, hazelnut, molasses.

PROCESSING YOUR COFFEE

The Bolivian Arabica coffee beans thrive at relatively low altitudes, yielding a coffee with a full-bodied, accessible flavor profile that includes delightful notes of cocoa, caramel, and lime zest.

ROASTING YOUR COFFEE

We use a 22kg Probat UG22 roaster, that has been built in 1965. The roast time is 11 minutes. After the first crack, the coffee is roasted for a remainder of 25% of the time. To obtain the best flavor and taste each coffee or blend has a unique roast profile. Our roastery operates CO2 Neutral through carbon insetting.

Relative price breakdown:

74%

Is what the farmers get of the green coffee price in Rotterdam. This is for growing, harvest, milling and preparing the bags for export.

3%

Importing, financing, shipping bureaucracy, sampling and financing costs.

15%

Exporting by Sicirec Bolivia .

8%

Total shipping costs to Rotterdam. Full container loads good forwarding connections warrant such favourable shipping prices.

About the BOLIVIAN farmers

Sicirec Bolivia is a dedicated local organization committed to restoring the biodiversity of tropical rainforests and improving socio-economic conditions. Collaborating with over 2,000 small-scale, indigenous farming families in the regions surrounding Santa Cruz, Cochabamba, and Rurrenabaque, Sicirec provides essential support in agricultural practices, offering training and equipment to these hardworking farmers. The Bolivian farmers grow coffee using sustainable agroforestry systems, creating food forests that not only produce high-quality coffee but also contribute to environmental conservation.