Coffee in Bolivia • Information and Recommendations • Bunaa

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.