Bolivia - San Jose Cochabamba

The Flavour Profile

This light roast Bolivia bursts with vibrant fruit — jammy raspberry, ripe blackberry and delicate floral notes that make every cup feel alive. Depending on the batch, you may also notice a beautiful winey or rum-like depth, a natural result of the fermentation process that adds a little extra intrigue to the cup.

Expect a light, crisp body — bright, fruity and refreshingly clean. This is a lively coffee with a natural sweetness that lingers long after the last sip.

This bean was made for filter — V60, Aeropress, pour over or Chemex will let those fruity, floral notes really sing. It’s a wonderful morning coffee and equally lovely as an afternoon treat. We can grind it fresh for your preferred brewing method — just let us know at checkout.

Single origin, traceable to smallholder producers in Cochabamba. Freshly roasted to order in small batches by Nick in Canterbury — never sitting on a shelf, always at peak freshness. Order by the kilo and save, or set up a subscription for the best price per bag.

The Little Details

Bolivia – San José Cochabamba is a fully washed Red Catuaí sourced from various smallholder producers in the community of San José, Cochabamba, Bolivia. The farms sit at 1,600–1,900 metres above sea level, with roughly 40 hectares dedicated to coffee across multiple family-run plots.

About the Process

Cherries are harvested by hand between April and August, picked only once they reach peak ripeness. They’re then delivered to each producer’s own wet mill on site, where they’re submerged in water for 12 hours — this removes any floaters or underripe cherries that would affect quality.

After that, the cherries are pulped by machine to remove the outer fruit skin, then fermented in tanks for 24–36 hours to break down the mucilage (the sticky layer around the bean). This fermentation stage is where those winey, jammy, rum-like notes can develop — the longer the fermentation, the more pronounced those flavours.

Once fermented, the beans are washed in tanks with wooden paddles, then spread on patios to dry for 24–36 hours. Where greenhouses are available, the beans are moved inside to finish drying until the perfect moisture content is reached. Not all producers have greenhouses, so some lots are dried entirely on the patios.

It’s a meticulous, hands-on process — which is exactly why the cup is so clean and expressive.