Our newest release is a fresh arrival from Bolivia. This coffee was harvested in late 2024 as a community lot, with contributions from over 40 small share producers. We are loving the balance in each sip and can’t wait for you to try it. 

Learn about this delicious new roast from Speedwell’s Head Roaster, Brittney. 

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Tell us about the origins of this coffee and any unique aspects of its source.

This coffee is from the Caranavi province of Bolivia, which is situated on the Western side of the country. Specifically, the coffee comes from the community of Taypiplaya where it’s grown between 1,350m and 1,750m above sea level. This coffee in particular is a blend of Cataui and Typica cultivars. 

Taypiplaya is the biggest community in Caranavi and it’s known for coffee growing. Most of the farmers in the community are smallholder farmers, so they have about 2-3 hectares of land and many of them also grow citrus on their land. 

How would you describe this coffee in terms of profile? What should the drinker expect?

This is a lighter roast coffee with a super juicy sweetness, almost similar to pear juice, especially when the coffee is warm but not quite piping hot. That element is paired with nutty, cashew-like notes, plus a touch of spice character reminiscent of cinnamon and clove. It finishes with a hint of brown sugar. The nutty character is especially prominent in the aroma, whereas the stonefruit notes are more noticeable on the palate.

Are there any tasting notes that you particularly enjoy? Any outside of the box sensory associations that this coffee gives you?

I really like the sweetness in this coffee. I find the pear note very pleasing and a little bit unexpected, so it elevates the experience a bit. There’s also something a little reminiscent of Fall in the spice and nutty notes that come through. Because of this, fans of our medium roast coffees like our Colombia #2 will really enjoy this if they want to try something a little outside their comfort zone.

When roasting this coffee what were you taking into account? Were there any interesting moments or learnings?

This is the first Bolivian coffee that I’ve ever roasted. so it was a totally new experience and I learned a lot from it. When we got the green coffee samples I was really surprised by all the stonefruit notes. They almost reminded me of the El Salvador Monte Verde coffee that we roast fairly frequently. The fruity, pear-like notes exist inherently in the coffee because of where it’s from, the elevation and the cultivars, but some of their expression is also coming from the fact that we roasted it a bit on the lighter side. 

Because it’s so new to me and to Speedwell, I didn’t have any roast profiles to go off of. Instead I depended on my own roast theory and my understanding of the thermal energy that our specific roaster utilizes. The last element was the physical aspects of the coffee - namely its size and moisture content, which tells me how much heat I should be working with in the roaster. There’s always some trial and error, but we actually really liked our first batch, so we ended up coming back to that.

How do you recommend brewing this coffee? 

I think this brews up great as a batch brew in a cafe setting. Since it’s medium bodied and super balanced it’ll be a pleasing cup for most people. On an individual or at-home scale, I always recommend a pour over for our light roasts. Pour overs give you a great view into all of the attributes that a coffee has - you can appreciate the complex acidity and taste a bit more intense sweetness in this method. It also allows you to manipulate the recipe in more ways so you can highlight the attributes of the coffee that you like the most, and play around with it a little more.  

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