Deeply Fruited and Candied like Maraschino Cherries with Tropical Summer Popcicles and Crisp Green Apples
Our friend Juvenal produces creative, hopeful, and authentic coffees.
He leads with warmth and generous hospitality, eager to build friendship. After winning an agronomy scholarship to study in Colombia, Juvenal was the manager for one of the most famous coffee farms in the world.
His heart was always in the potential of Bolivian coffee. Passion led him to reinvest in his home region of Caranavi with experimentation expressing the unique features of Bolivia.
This coffee was grown on his family farm in the Progreso community with both Pacamara and Geisha. It was picked at near-purple ripeness, then driven, overnight, to the city of La Paz. In the cold, dry nights at 12,000 feet, the coffee was dried. After milling, the green coffee receives an infusion of pure oxygen leaving the seeds germinable as living coffee.
This process stalls acidic fermentation, locking in a unique profile. Juvenal’s work is ever evolving and we are thrilled to be part of the journey.
| Producers |
Juvenal Quijhua |
| Places |
El Progreso, Caranavi, Bolivia |
| Varieties |
Natural Pacamara and Geisha |
|
Terroir |
This Pacamara is cultivated with Gesha on the family’s farm in the Progreso community, a high-altitude environment that contributes to its distinct cup profile. |
| Process | After harvesting, it's taken overnight to La Paz. At 12,000 feet, it ferments, washes, and dries slowly in the cold night air. Finally, milling with pure oxygen preserves the seed’s vitality and unique character. |
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