Bolivia - Finca Las Lomas

ROAST COUNTRY REGION SPECIES VARIETY PROCESS ALTITUDE NOTES BAG SIZE USAGE Light Roast Bolivia Yungas, Caranavi Arabica Red Catuai Red Honey 1700 Meters Above Sea Level Manuka Honey, Red Plum, Mangosteen 340g / 12oz Espresso, Pour Over & Drip Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we do not offer a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience. Located in the high-elevation Yungas region of Caranavi, Bolivia, Finca Las Lomas was established in 2004 by producer Juan Carlos Mamani. The 5-hectare farm sits at 1,700 meters above sea level, with 1.5 hectares dedicated to coffee. Juan Carlos cultivates Red Catuai and carefully harvests the coffee by hand, with the season typically running from July through September. The cherries are dried naturally on raised beds, allowing for careful and even drying while preserving the coffee’s vibrant fruit character. This Red Catuai microlot is an expressive and unconventional cup, combining bright tropical fruit with an intriguing savory complexity. The first impression is packed with fresh passion fruit, followed by flavors of cooked papaya and sugar cane juice. A distinctive note of cooked bell pepper adds an unexpected savory layer, bringing additional depth and complexity to the profile. The coffee carries a tangy, lively acidity with a notably creamy mouthfeel, creating a cup that is both vibrant and structured. Caranavi is one of Bolivia’s most important coffee-producing regions, where the Andes transition into the eastern forests. Rich soils, high elevations, and a diverse climate provide favorable conditions for producing complex coffees, while a growing community of producers continues to develop the knowledge and infrastructure needed to push quality forward. Our sourcing work in Bolivia has focused on reconnecting with the country’s producers and discovering coffees from areas such as Caranavi and La Asunta. Working with Felix Chambi and Lata 16, the country’s only SCA-certified sensory laboratory, has provided an opportunity to cup and evaluate coffees from across the region and better understand the diversity of Bolivian specialty coffee. Finca Las Lomas is a coffee defined by contrast: tropical and savory, bright and creamy, familiar and unexpected. The combination of Red Catuai, high elevation, careful harvesting, and raised-bed drying comes together in a cup with remarkable clarity and character.