Bolivia Navarro, Catuai & Caturra, Washed

This coffee represents to me the real power of specialty coffee, where with a little help from those with greater market access, a producer is able to realise greater value from their work, and grow their families opportunities whilst increasing quality in the cup, and protecting land and environment through good stewardship.

This is a delicious, balanced, and well rounded coffee, full of raspberry, lemon and milk chocolate sweetness and finish. 

Background

Situated in a small valley near to Caranavi, Taypiplaya is home to predominantly Quechua people rather than Aymara  the languages are slightly different as is the culture. The region also has a slightly different microclimate to other areas around Caranavi. 

Finca Navarro is run by Víctor Navarro alongside his sisters, Julia and Carmen, with the wider family all contributing to life and work on the farm. Originally from Potosí, the Navarro family spent eight years in Santa Cruz before relocating to Taypiplaya in December 2006, drawn by the region’s agricultural potential and the opportunity to build something of their own.

The early years were defined by experimentation and challenge. The family cultivated coca, coffee, and a range of vegetables while learning how to work with the land. Coffee, in particular, proved demanding it has taken them more than ten years of persevering to develop the right farming skills and understand the coffee plant cycle well. 

A turning point came in 2019, when Víctor joined Agricafé Bolivia’s Sol de la Mañana mentorship program. Through access to agronomic guidance and refined processing techniques, the quality and consistency of their coffee improved significantly. Julia and Carmen, initially cautious, joined the program in the following years. Today, the three siblings produce together, and the Navarro family are recognised among the leading producers in Taypiplaya.

This is a medium roast coffee, and will make a fantastic all day drinking mug of filter, as well as an espresso that is delicious as is, or as the base for a milk drink.

As filter the heavier, chocolatey side of the coffee comes to the fore, as espresso the acidity is higher, but in balance if using a traditional recipe

Espresso 19:38g 28-30s
Filter 24:400g 3:30s