Today Bolivia is one of the poorest countries in Latin America and produces less than 0.1% of coffee worldwide.
- In the middle of the 19th century, Dutch merchants brought Arabica coffee from the north to Bolivia.
- The Bolivian coffee market was not interesting for traders for a long time, because it does not have its own port and therefore the beans have to be brought to Peru and shipped from there.
- In order to change this, the USAID launched a program together with the Bolivian government in 2001.
- In Yungas, wet mills were built. That increased the coffee quality.
- The Bolivian Coffee Association (ACEB) and the “Cup of Excellence” also contributed to the quality improvement.
- So, In 2009, the farm Agrotakesi SA won the COE with 93.36 points.
- Today, 17,000 families in Bolivia produce coffee.
- 95% of cultivation areas are located in the north-west of the country, in the “Departamento La Paz“. The area of Yungas stands for excellent coffee quality.
- Further smaller regions are Santa Cruz, Beni, Cochabamba, Tarija and Pando.
- Predominantly are Arabica varieties like Caturra and Catuai, which grow to heights of 1,100 to 2,000 m.
- Almost nowhere fertilizers and pesticides are used.
- Sustainable coffee production and effective marketing are also the main objectives of the Bolivian Ministry of Agriculture.
- The coffee is low in acidity, has a sweet taste. Some Catuais have a special fruit and berry flavour.
- The Bolivians consume only 1/4 of their own coffee.
- 73% consume instant products; 24% drink grain or filter coffee and only 3% espresso and co.
Traditional Zubereitung
Café Puro
Americano or filtered coffee
Cafecito
A small strong coffee with sugar, similar to an espresso
Cortadito
A small strong coffee with a little bit of milk
Café con Leche
Cafe latte
Coffee