Jeivert Hernandez - Bolivia

Bolivia is the only landlocked nation in South America that grows coffee, and it ranks as the continent's smallest coffee exporter. Nevertheless, its coffee is known for its remarkable diversity and quality. The country's landscape is ideal for arabica cultivation, with Caranaví being the most prolific area in the Yungas, producing 85-90% of Bolivia's specialty coffee. The coffee farms in this elevated, tropical region are typically small and well-maintained but face challenges due to their remote locations and lack of long-term industry support. Many Bolivian farmers do not have access to their own processing equipment or reliable transportation, creating significant hurdles.

This particular coffee comes from Jeivert, a single farmer who is part of the San Juan cooperative. His farm, situated south of Caranaví in the Irupana municipality, is at a higher altitude. This elevation slows the ripening of the coffee cherries, requiring an additional month or two of picking compared to lower-altitude farms. The harvesting process involves meticulously selecting ripe cherries, which are handpicked, depulped, and dried on raised beds, with a keen eye for any imperfections.

The resulting flavor profile is sweet and vibrant, featuring notes of lychee, berries, sugar cane, and brown sugar. This is undoubtedly one of the best coffees Wide Awake has sourced this year and we cannot wait for you to brew it.

Factors such as biodiversity, soil health, elevation, and effective leadership within the San Juan cooperative help small farmers attain sustainable livelihoods through coffee. However, the journey for Bolivian coffee, especially its finest varieties, includes navigating one of the most difficult overland routes in the coffee industry, crossing elevations of 4,000 meters over the Andes to reach the port of Arica on the Chilean coast. Bolivia's low production levels, limited specialty producer groups, and significant logistical challenges make each successful shipment a notable accomplishment, especially for unique micro lots like this one.

This is a lightly roasted coffee. We recommend resting for 4 weeks, grinding medium, and using water temperatures of 96-99 degrees celsius.