Bolivia Aljiri

Bolivia is a coffee gem hidden in the extreme Andean terrain. This lot from the Aljiri association delivers a crystal-clear cup full of ripe stone fruit and heartwarming caramel sweetness. It is a coffee with community touch, grown with absolute respect for nature in the La Paz region. If you want to enjoy a harmonious coffee without any flavor extremes, Aljiri will win you over instantly.

From gooseberry filter to redcurrant espresso

Thanks to its balanced medium body and delicate mandarin acidity, the coffee's profile transforms beautifully depending on the chosen brewing method:

• On filter: A juicy texture where, in addition to the dominant apricots, you will notice notes of gooseberry and a subtle hint of elderflower. A pleasant flavor of cocoa and macadamia nuts develops in the long aftertaste.

• On espresso: The deep sweetness of caramel and molasses comes to the forefront, accompanied by the higher acidity of redcurrant and intense apricot aromatics.

The Aljiri Association: 19 families and the Matriarcas project

The Aljiri cooperative was founded in 2022 in the Collasuyo area (Caranavi province). Surrounded by the Andes mountains and rich water resources, this region produces 95% of all Bolivian coffee.

• Supporting women: The association consists of 19 families, and one of their main pillars is the "Matriarcas: Un Café con Igualdad" project, which focuses on greater involvement of women in farm management and fair profit distribution.

• Clean agriculture: The farmers strictly avoid chemical fertilizers and sprays. They keep the soil fertile using natural compost made from coffee pulp and intentionally leave native forests on their land to protect local biodiversity. The coffee here is harvested entirely by hand at its optimal stage of ripeness.

Traditional Washed process for maximum clarity

This lot consists of a blend of Typica, Red Catuai, and Catuai varieties. It was processed using the washed method, which gives coffees their typical lightness and clarity:

1. Fermentation: After hand picking and depulping, the beans are fermented in open tanks, where their fruity character is shaped.

2. Washing: Next, the beans are thoroughly washed with clean mountain water to remove any remaining mucilage.

3. Slow drying: The clean beans are moved to covered drying beds, where they rest and slowly dry for two weeks, ensuring excellent flavor stability.