Aroma
Chocolate, caramel
Body
Round and full
Acidity
Light, with hints of dried fruit
Aftertaste
Chocolate, caramel, dried fruit
About the Bolivia Santa Cruz coffee
Plantations: Sicirec Bolivia
Location: Santa Cruz, Cochabamba, Rurrenabaque
Cultivars: Castillo, Catuai and IPR103
Exporter: Sicirec Bolivia
Importer: This Side Up Coffees
About the plantations
Sicirec Bolivia is a local organization dedicated to restoring biodiversity in tropical rainforests and improving socioeconomic conditions. They work with more than 2,000 small-scale, indigenous farming families in the regions around Santa Cruz, Cochabamba and Rurrenabaque. Through sustainable agroforestry systems, the farmers create food forests that contribute to environmental conservation and high-quality coffee production.
About the farmers
Bolivian farmers, supported by Sicirec Bolivia, receive training and equipment to implement sustainable agricultural practices. They combine coffee cultivation with other crops in food forests, which not only ensures high-quality coffee, but also strengthens biodiversity and the local ecosystem.
Processing the coffee:
The Arabica coffee beans are grown at relatively low altitudes, resulting in an accessible flavors with full body and notes of cocoa, caramel and lime. The beans are processed locally using methods that optimize flavors and quality.
Roasting the coffee:
The coffee is roasted with a 1965 Probat UG22 machine. The roasting process takes 11 minutes, 25% of which is after the first crack. Each roast has a unique profile to bring out the best flavors. The roaster works CO2 neutral by carbon insetting.
Pricing:
74% to farmers (for cultivation, harvesting, processing and packaging)
15% export costs by Sicirec Bolivia
8% shipping costs to Rotterdam
3% import costs
