Los Navarro - Single Origin - BOLIVIA

Dark chocolate, pink lemonade and grilled pineapple 

Variety: Caturra

Process: Washed 72hr Ferment - Filter Roasted

Suggested methods: Pour over, Plunger, Aeropress, Cold Brew, Espresso and Stovetop 

Introducing Finca Navarro – Single Origin Bolivia 

This extraordinary microlot is brought to you by the Navarro family, who farm high in the lush hills of Taipiplaya, Bolivia. Nestled between 1,600 and 1,700 meters above sea level, Finca Navarro benefits from the region's unique terroir: high altitudes, nutrient-rich soils, and a temperate climate that allows coffee cherries to mature slowly. This results in a cup with complex sugars and intense flavors.  

The Navarro family has a remarkable story of perseverance and dedication. Originally from Potosí, Bolivia, they relocated to Taipiplaya in search of better opportunities. Faced with challenges, they transformed their approach to farming by joining the Sol de la Mañana program, which revitalized their coffee production and brought their farm to life. Today, their plantation thrives with Caturra and Catuaí trees, producing some of the most exquisite coffee in the region.  

Flavour Profile: 
Expect a bright, fruity acidity with a juicy, sparkling body. Each sip reveals layers of sweetness and complexity, a true testament to the meticulous care and innovative processing techniques applied at Agricafe’s Buena Vista washing station.  

Processing:  
Hand-picked and sorted for perfect ripeness, this coffee underwent an experimental fermentation process, incorporating precise oenological techniques to enhance its vibrant flavour profile. After fermentation, the beans were meticulously dried and processed for full traceability.  

Why We Love It:
Finca Navarro’s coffee tells a story of community, sustainability, and resilience. It’s a celebration of the Navarro family’s journey and the incredible potential of Bolivian coffee.   

Available now in-store and online.

ORIGIN: Bolivia

REGION: Taipiplaya - Caranavi

VARIETY: Caturra

PROCESS: Washed Anaerobic

ALTITUDE: 1,646 MASL

SUGGESTED METHODS: Pour over, Plunger, Aeropress, Cold Brew, Stovetop and espresso.