About these roasted coffee beans 

They are 6 small coffee farmers, producing this coffee beans in lands no bigger than 4 hectares each.

This Bolivian organic coffee is grown in the heart of Latin-America, between the tropical plains and the Western Andes region, at altitudes between 1,300 and 1,700 metres.

How we process the beans

After the coffee cherries are picked, the farmers place them into a tank of water for approximately 6 hours where the skins and pulp are removed by fermentation.

The beans are then washed in three connected washing channels.

After the coffee cherries are picked, the farmers place them into a tank of water for approximately 6 hours where the skins and pulp are removed by fermentation. The beans are then washed in three connected washing channels.

During the washing process the heavier, higher quality, beans move towards the bottom of the tank, while the lighter beans are pushed upwards by the running water to the top of the tank.

The workers collect the heavier washed beans and transfer them to be dried on African-style drying beds until the beans have less than 15 % moisture content.