Carmelita Aduviri

This coffee comes from Copacabana, located approximately 180 kilometres from the heart of Bolivia’s Caranavi province. Producer Carmela Aduviri has spent more than 50 years living and working in this mountainous region, where she has cultivated coffee while raising her eight children.

Her three-hectare farm sits between 1,400 and 1,550 metres above sea level. Because of the steep terrain, the farm is divided across five levels and connected by several corridors, making it easier to harvest and transport ripe coffee cherries.

After harvest, the cherries were delivered to Agricafé’s Buena Vista wet mill, where they were weighed and carefully inspected. They were then placed in a cocoa dryer until reaching a target moisture content of 11.5%. This drying system uses a series of steel bins with warm air circulating beneath the coffee, allowing it to dry slowly and evenly. To maintain consistency throughout the process, the coffee was manually turned every two hours.

Once dried, the coffee was transported to La Paz for a period of rest before being processed at Agricafé’s La Luna dry mill. There, it was carefully hulled and sorted using specialized machinery, followed by additional hand sorting under both natural and UV light.

This lot is composed of Caturra, a natural mutation of Bourbon known for its compact growth and strong cup quality. With notes of hazelnut, raisin, and pear, it offers a sweet, balanced profile and a silky texture. It performs especially well as Modern Espresso while also offering an approachable filter coffee.