Exotic and Spice Driven with Star Anise and Cinnamon Along with Subtle Fruits like Mandarin Orange and Green Grape
Our friend, Juvenal Quijhua, produces 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 creative experimentation, expressing the unique features of Bolivia.
This Gesha is grown on his family farm in the Progreso community with both Pacamara and Gesha. After ripe picking, the coffee is transported, overnight, to the city of La Paz. In the dry, cold nighttime (la noche fría) at 12,000 feet, where the coffee is slowly fermented, washed and dried with a specific method of aeration. After milling, pure oxygen infuses the coffee, maintaining the viability of the seed, this coffee germ.
This process uniquely impacts the acidic fermentation, locking in an original 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 |
Cold Night Naturally Processed Gesha |
|
Terroir |
Cultivated 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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