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Pioneer Coffee – Bolivian Alpaca Estate Cocoa Natural Java Coffee Beans

Region: La Paz Caranavi Region, Bolivia

Estate: Alpaca Estate

Elevation: 1600-1900m

Variety: Java

Processing Method: Cocoa Natural Process

Bolivian Coffee

Bolivia Coffee

Towering snow-capped peaks, dreamlike salt flats, and grasslands rich in wildlife... The superior natural environment and resources have made this area a cradle of coffee. Among South American coffee-producing countries, Bolivia’s output may be modest, but this beautiful nation has brought to the world specialty coffee as enchanting as its scenery. Locals proudly refer to Bolivian coffee as the “Taste of Heaven.”

Unlike other coffee-growing regions, coffee cultivation in Bolivia requires driving for hours downhill from cities at 3600m to areas below 2000m in elevation. Among these, the North Yungas Road is recognized as the most dangerous road in the world. The mountain path clings precariously to cliffs with no guardrails, and fog often causes fatal accidents, earning it the nickname “Death Road.”

La Paz Caranavi Region

La Paz Caravani

Bolivia’s most famous coffee region is La Paz, which includes areas such as Caranavi, Yungas, and Inquisivi. Caranavi is located near the North Yungas and grows coffee at elevations of 1600-1900m, serving as a gateway to the hilly terrain of the Andes Mountains.

Alpaca Estate

FINCA LA LLAM

The estate is named after Bolivia’s adorable animal, the alpaca. Though small in size, the estate has gained international renown for its coffee. Blessed with high altitudes, fertile soil, and lush forests—all ideal for coffee cultivation—the owner hopes to showcase modern farming techniques and concepts to local farmers through this estate, demonstrating that new coffee trees can coexist with older ones.

Bolivian Java Variety

Bolivia Java

The Java coffee from Alpaca Estate is highly sought after each season for its distinctive flavor profile. Genetic comparisons reveal that Bolivia’s Java actually originates from the Abysinia lineage in Ethiopia, making it an ancient, indigenous variety.

Unlike Indonesian Java, which has adapted over centuries to low-altitude environments and lost some of its innate genetic advantages—and also differs in lineage—Bolivian Java remains true to its original heritage.

Bolivian Java and Geisha share the same lineage and origin, both exhibiting excellent floral and fruity flavors. Pioneer Coffee observes that Bolivian Java beans are slender with pointed ends, whereas Geisha beans are slightly shorter and more rounded.

Cocoa Natural Processing Method

Coco Natural

Due to the consistently low temperatures, traditional sun-drying methods cannot effectively dry the coffee beans. As a result, estate owner Pedro has continuously innovated and experimented with different processing techniques, discovering that cocoa dryers can slowly and steadily dry the beans at low temperatures, thereby reducing the impact of weather conditions.

After sorting and weighing, the coffee cherries are carefully washed and spread on raised African drying beds, where they are turned hourly. After about a week, the cherries are transferred to a cocoa dryer. The beans are kept in large steel drums at temperatures not exceeding 40°C for approximately 35 hours, flipped every 30 minutes. Once dried, the estate uses machinery for meticulous hulling and sorting, followed by manual inspection under ultraviolet and natural light.

Pioneer Coffee Roasting Recommendations

Charge at 155°C, fan at 3, heat at 120; turning point at 1’32”, when the drum temperature reaches 140°C, increase fan to 4 while keeping heat unchanged; at 152°C, the beans turn yellow and grassy notes disappear, entering the dehydration phase.

At 8’00”, the beans develop ugly wrinkles and dark spots, and the toastiness transitions distinctly to coffee aroma, marking the prelude to first crack. When the drum temperature reaches 180°C, reduce heat to 100. Listen carefully for the first crack at 9’28”, then set fan to 5. Develop for 1’20” after first crack, then drop at 193°C.

Pioneer Coffee Brewing Insights

Dripper: Hario V60

Dose: 15g

Coffee-to-water ratio: 1:15

Grind size: Medium-fine (77% through a #20 standard sieve)

Brew water temperature: 90°C

This brew uses a pulse method: start with a 30g bloom for 30s. In the second phase, pour 125g of water in small circles centered, gently to minimize agitation, at a flow rate of 4g per second. When the water level drops to half, begin the third phase, pouring gently in outward circles until reaching 225g. Extraction ends once all the coffee has dripped through, at 2’00”. Gently swirl the brew before tasting to ensure evenness.

Aroma: Orange blossom, pineapple-like acidity, smooth berry juice, melon seed fragrance, and caramel-like aftertaste. Full-bodied with pronounced sweetness.