Bolivia, Humberto Mamani, Pacamara, Coco (Oxidized) Natural

A unique process, and a unique flavour, this is as progressive as coffee can get.

 

This 40kg micro-lot is a process-led fusion of the most advanced fermentation science, the incredible terroir and altitude of Bolivia and the skill of a producer and mill team that are truly revealing the flavour potential of coffee. 

 

Origin & Producers

 

Humberto Mamani is a relatively small producer in Uchimachi, La Paz, one of Bolivias oldest coffee growing regions, but also one where coffee growing  has declined over the last 50 years.

 

As a member of Agricafe’s award-winning Sol de la Mañana program Humberto has benefitted from its efforts driving quality, consistency, and market access, but it has also allowed him the opportunity to push beyond the traditional cup profiles and create this unique lot.

 

Coffee was introduced to Bolivia by Spanish colonists in the 1800s, and though originally mostly consumed locally by the wealthy elites, cultivation expanded into a larger commercial scale in the 1920s.

 

In the 50’s as part of the Bolivian revolution’s focus on support of minority groups and rural areas, land ownership was reformed and redistributed, giving indigenous farmers ownership over small agricultural plots (typically 1–8 hectares). These smallholder plots still produce 85–95% of Bolivia's coffee today. 

 

International funding supporting alternatives to coca production, drove a peak in coffee yields (over 100,000 60kg bags per year), but changing international policies and the collapse of the coffee market decimated this growth, resulting in a pivot towards specialty coffee (including the Cup of Excellence in 2004) which better reflect the unique Andean altitude and quality potential of growing regions like Caranava, La Paz and Samaipata. These days Bolivia is widely regarded as one of the most unique and important specialty producers, with some of the worlds most famous coffee buyers making an annual pilgrimage to the Agricafe mill to taste coffees with Pedro and Daniella.

 

Variety & Processing

 

Humberto grows Pacamara alongside more traditional varietals like Catuai. Since Pacamara is uncommon in Bolivia and known for its exceptional flavour potential, it already earns a premium price, but by combining this with the experimental processes being developed at the Buena Vista mill, that potential is increased and delivered upon consistently.

 

The coffee has been processed using a carefully designed oxidation–fermentation regime, named ‘Coco Natural’. It begins with ripe cherries, delivered directly to the mill post harvest .From there, responsibility shifts to the Buena Vista team, where Adrian Silva, a chemical engineer who oversees both the experimental and operational aspects of processing takes over.

 

Adrian brings a uniquely scientific mindset to coffee processing, applying principles from his background in chemical engineering to better understand and control fermentation. Rather than relying solely on tradition, he approaches processing as a series of testable systems, carefully isolating variables and analysing their effects on flavour. Adrian has become a key figure in pushing forward experimental processing techniques in Bolivia.

 

The process delivers floral aromas and tropical fruit notes, on top of a deep creamy body, that combined with Pacamara's complex stone fruit and sweet finish create a complex and evolving cup.

 

Brewing

 

Whilst this is going to be the star of any cupping table, and give a crazy complex filter coffee, in our opinion it shines as an espresso, or cold brew. With milk it’s going to be almost desert like, with deep boozy tiramisu vibes, but as espresso you’ll find complex layered fruits and incredible sweetness.


Pacamaras, and particularly advanced processed ones like this, will need quite a grind adjustment from your regular espresso grind, and will reward a longer brewing time. You’ll also find that whilst tasty from 7 days post roast, this coffee will really hit its full potential later, so worth ether waiting, or keeping a little back till 3-4 weeks post roast

 

Our Connection

 

 

We’ve been sourcing coffees from Bolivia for almost 20 years through our different businesses and projects, and to be able to share coffees like this, alongside the Navarro and Carmelita, truly represents our ideals of both what specialty coffee can taste like, (diverse, reflective of soil and skill) and what specialty coffee can do for producers and the land they call home when the value-chain is aligned.