Coffee was first introduced into Bolivia in the late 18th and early 19th century by Spanish colonists. This was primarily in the Yungas region, a rich and fertile area of the country great for agriculture. The indigenous peoples thus planted coffee in these high altitudes under the direction of the French, but volumes were quite small. This specific lot comes from three producers in Uchumachi, one of Bolivia’s oldest coffee-growing regions.

Expect a mellow cherry acidity at the front end which then evolves into tones of chocolate with a treacle sweet finish. As always this espresso is delicious in milk!