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Caupalicam, in Bolivia’s Yungas region, is a historic coffee district once renowned in Europe for its high-altitude Arabica beans, producing mild, sweet cups with delicate floral and fruity notes.
Caupalicam Coffee Overview
Location: Caupalicam is part of the Yungas valleys in La Paz Department, Bolivia.
Altitude: Coffee is grown between 800–2,300 meters, ideal for Arabica cultivation.
History: In the 19th century, Caupalicam coffee was highly sought after in Europe, rivaling Yemen’s famous Mocha coffee. It was considered one of Bolivia’s finest exports.
Cultivation: Coffee plants acclimatized so well in Yungas that beans could sprout naturally from seeds dropped on the ground.
Flavor Profile
Mild & Round: Smooth body with balanced acidity.
Fruity Notes: Subtle hints of red fruits like apple or grape.
Sweet Finish: Caramel and chocolate undertones, especially in medium roasts.
Delicate Complexity: Less intense than Caranavi or Sud Yungas, but prized for refinement.
Specialty Coffee Significance
Historic Prestige: Caupalicam was once Bolivia’s showcase coffee, especially in European markets.
Modern Context: Today, production is smaller and overshadowed by Caranavi and Sud Yungas, but Caupalicam remains part of Bolivia’s coffee heritage.
Smallholder Farms: Like other Yunga's regions, cultivation is dominated by family-run plots.
Brewing Recommendations
| Roast Level | Best Brewing Method | Flavor Emphasis |
|---|---|---|
| Light Roast | Pour-over, V60 | Fruity, floral, bright acidity |
| Medium Roast | Drip, Aeropress | Balanced sweetness, caramel |
| Dark Roast | Espresso | Chocolate, smooth body |
Challenges & Opportunities
Challenges: Limited recognition today compared to Caranavi; infrastructure and export networks are weaker.
Opportunities: Specialty roasters increasingly seek rare origins, and Caupalicam’s historic prestige could be revived.
Sustainability: Shade-grown and organic practices are common, aligning with global specialty trends.