Bolivia Julio Palli Caturra Coco Natural

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Flavour Notes: Honeydew, Orange, Strawberry
Roast Degree: Light
Region: La Paz, Caranavi

Farm: San Bartolome
Altitude: 1,670 masl
Variety: Caturra, Catuai
Process: Coco Natural


Sweetness 8/10 - 
Acidity 7.5/10 - 
Body 7.5/10 - 
Balance 8/10 -


This coffee was produced by Julio Palli Mamani and Lupe Medina (both pictured above) in Copacabana, a small and remote settlement located 180 kilometres from La Paz in the heart of the Caranavi province. This region is the epicentre for specialty coffee production in Bolivia, with incredibly high elevations, rich soil, and wide daily temperature ranges providing the perfect conditions for exceptional coffee.

Julio and Lupe have a five-hectare farm called San Bartolomé, which is named after Julio’s father. Julio has lived in the region since 1978, after moving from the town of Sorata (near lake Titicaca) with his family when he was ten. Back then, there was no electricity or running water in the region and delivering coffee into town was perilous. The couple first met in Caranavi, when Lupe left her hometown of Chulumani to work in the region. Eventually, Julio inherited the land from his father and together the couple have farmed the land for around 25 years.

For many years, Julio and Lupe (like many families in Copacabana) farmed traditionally and depended on the local market to sell their coffee, meaning low prices and little reliability. At the time, they only had two hectares planted with coffee, and operations were farm from smooth. As Lupe explained on our most recent trip, “The traditional way was not like the way it is today. It was really disorganised. Now, things are more organised and even the seasonal pickers work more efficiently because of it.”


Julio and Lupe joined the Sol de la Mañana program in 2016, ten years after they started working in coffee. This initiative is aimed at improving infrastructure and farming practices at farms in order to create a more sustainable future for coffee in Bolivia. As members of the program, they have followed a very structured series of courses, focused on improving their quality and yield. The curriculum focuses on one aspect of farming at a time and covers things such as how to build a nursery, how and when to use fertiliser, how to prune, has how to selectively pick coffee.


The results of this program have been profound, with improved quality and quantities for all participating producers, including Julio and Lupe. “Sol de la Mañana has opened my eyes. I genuinely enjoy making an effort and learning because it’s been an opportunity to change my life.” Julio told us a few years ago. Since joining the initiative, Julio and Lupe have drastically renovated their plantation, and now have five hectares of very healthy trees, neatly organised in well-spaced and distinct rows.


At the farm they also have a thriving nursery and – a few years on from joining the program – the family are achieving exceptional yields of more than 30 bags per hectare (prior to 2016, the farm yielded less than 6 bags/hectare) from this investment of the farm. Lupe has also lined the coffee plantation with beautiful flowers, and the family have also planted mandarins, avocados and walusa (a local root vegetable) on the farm for their own consumption.

Espresso Recipe

Yield 56-60g
Temp92-93 °c
Time17-19 secs
EK dial 
Range 1-160.8
Range 1-111.45
Range 1-222.1


1:2.6 ~ 2.7

-Synesso MVP 
Pre-infusion 0.0sec / Pulse 390-400 (52-54g out)
Ramp up 4.0 sec / Ramp down 80%

-Linea PB / KB 90 
Pre-infusion 0.0sec / ABR 50.0g / Pulse 380-390

Brewing Recipe

- V60 or Pourover 

3 pour without agitation.

2:45 ~ 3:00 Brew

Pour 50g(ml)

At 0:35 pour until 150g(ml)

At 1:10 pour until 230g(ml)

After finish brew, add 15g(ml) water into coffee

Yield 250ml
Ek dial 
Range 1-1611.2
Range 1-118.2
Range 1-2215.1

- Moccamaster or Breville Brewer

Yield 1000ml
Ek dial 
Range 1-1613.2
Range 1-119.4
Range 1-2217.8

- Fetco

Yield 2000ml
Ek dial 
Range 1-1614.2
Range 1-1110.2
Range 1-2219.0