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Espíritu Santo coffee from Bolivia’s Yungas region is a mild, round Arabica with subtle red fruit notes and a slightly tangy finish.
Overview
Location: Grown in the Yungas valleys of La Paz, Bolivia.
Altitude: Typically,,, between 1,000–2,000 meters, ideal for Arabica beans.
Processing: Washed method, which enhances clarity and brightness in the cup.
Classification: Often graded as SHB (Strictly Hard Bean), meaning it’s cultivated at high elevations for denser, more flavorful beans.
Flavor Profile
Mild & Round Body: Smooth and balanced, easy to drink.
Tangy Acidity: A gentle brightness that lifts the cup.
Red Fruit Notes: Subtle hints of berries, apple, or grape.
Sweet Finish: Delicate caramel or chocolate undertones in medium roasts.
Specialty Coffee Significance
Smallholder Farmers: Around 30,000 families in Bolivia depend on coffee, with Espíritu Santo being one of the notable producing areas.
Historic Prestige: Coffee from the Yungas, including Espíritu Santo, was once highly popular in Europe, rivaling Yemen’s Mocha.
Sustainability: Many farms emphasize organic practices and shade-growing, aligning with specialty coffee trends.
Brewing Recommendations
| Roast Level | Best Brewing Method | Flavor Emphasis |
|---|---|---|
| Light Roast | Pour-over, Chemex | Tangy acidity, fruity brightness |
| Medium Roast | Drip, Aeropress | Balanced sweetness, mild body |
| Dark Roast | Espresso | Chocolate, caramel, smooth finish |
Challenges & Opportunities
Challenges: Bolivia’s coffee industry is small compared to neighbors like Brazil and Colombia, limiting global recognition.
Opportunities: Specialty roasters increasingly seek rare origins, and Espíritu Santo’s unique profile makes it attractive for niche markets.