Bolivia Juana Mamani 250g Whole Bean

Light roasted coffee tastes best at 10-28 days

  • Caranavi

  • Uchumachi

  • Caturra

  • 1,500 - 1,670 MASL

  • Washed

Tasting Note: Dried apple, milk chocolate, hazelnut, grilled pineapple


Juana Mamani is a first-generation coffee farmer. She bought her sixhectare coffee farm when she was just 16 years old after working nearby on her sister’s farm for five years – long enough to save up to buy her own plot. At 23 she went on to win second place in Bolivia’s Cup of Excellence 2007 with a score of 90.78. Juana Mamani now owns two coffee farms, which are both located at 1,500–1,670 metres above sea level. This lot was selected from the very highest parts of their farms, where the elevation helps ensure a slow maturation of the coffee cherry. This allows the concentrated sugars to develop more evenly, giving the cup more structure and complex flavours. The coffee is carefully handpicked and manually pulped at the family’s wet mill. It is then fermented without water for 12–16 hours before being washed and carefully dried on raised African beds. Once the coffee was dry, it was transported to La Paz where it was rested before being milled at Agricafe’s dry mill, La Luna. At this state-of-the-art mill, the coffee was first hulled and sorted using machinery, and then by a team of workers who meticulously hand sorted the coffee again under UV and natural light.


Recommended Recipes

Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C


Roast every Wednesday.
Ready for shipping every Thursday.

Bolivia Juana Mamani