Finca El Porvenir

A breath of lavender that gently opens, followed by the bright vivacity of lemon, then a delicate sweetness that rounds out the whole. This washed coffee is all about clarity and precision: a light, elegant, and refreshing cup, designed for those who love clean and luminous coffees.

Bolivia

Bolivia remains one of specialty coffee's best-kept secrets. More than 95% of its production comes from the Yungas, the forested slopes clinging to the eastern flank of the Andes, where coffee trees grow at altitudes between 1,500 and 2,000 meters. The cool nights slow the ripening of the cherries, concentrating sweetness and clarity in the cup. Long considered artisanal and niche, Bolivian production is now winning acclaim for its finesse and precision.

The Farm

In Yanacachi, in the Southern Yungas, producer Marco A. Mejia crafts this coffee with jeweler-like care. Perched high in the Yungas, his Finca El Porvenir benefits from a high altitude and a cool microclimate that produce small, dense beans—a sign of a highly refined cup. This is a small-production coffee, hand-picked and hand-sorted, where every step is aimed at clarity and precision.

The Process

This lot is a washed coffee: the cherries are pulped and then fermented in tanks before a slow, careful drying process. This is the premier method for revealing a coffee's transparency. It eliminates excess to leave only the essentials: a clean, precise cup. The Caturra and Catuai varieties, with their small, dense beans due to the altitude, bring a delicate acidity and beautiful aromatic structure.

In the Cup

This is a delicate coffee. Its density and clarity make it an ideal companion for a slow pour-over, which fully unfolds its delicate notes of lavender and lemon. It will delight washed coffee lovers seeking clarity and tart notes.