+

Free delivery in SA on orders over R500

250g black bag of Origin Bolivia Arcangel coffee

Origin Coffee Roasting - Bolivia Arcángel Lactic Natural

R 265.00

We receive fresh deliveries of these coffee beans several times per week. Please allow up to 2-3 working days after you order for dispatch in case we need to wait for the next delivery.


Bolivia is a lesser-known South American coffee producer, especially when compared to the likes of Colombia and Brazil. This is reflected in the country’s much lower export volume, with Bolivia’s total coffee production being less than that of one of Brazil’s larger farms. Nevertheless, Bolivia has the potential to produce high-quality coffee, and does so in small quantities, thanks to its ideal growing conditions.

This coffee comes from the province of Caranavi in Yungas, a forested region lining the east side of the Andes mountain range. Yungas is known for having some of the highest-altitude coffee crops in the world, and is also responsible for the majority of Bolivia’s coffee production. 

As is typical in Bolivia, this coffee, brought to us by our friends at Origin Coffee Roasting, was grown on a relatively small, family-run farm of about 10-hectares, before being sent to the local wet mill, Buena Vista. The mill and farm, Finca El Arcángel, belong to the Rodriguez family as part of their broader coffee production business, Agricafe. Agricafe works with around 500 different Bolivian coffee farms, sourcing high-quality microlots from them and bringing them to Buena Vista mill in Caranavi, shouldering the transport costs so farmers don’t have to. The company additionally supports its farmers and producers by providing them with cutting-edge educational resources and continually investing in their equipment. Agricafe’s core aim is to raise the standard for Bolivian coffee and earn it greater notoriety on the global stage. 

This particular lot has undergone lactic natural processing. Lactic natural processing begins much like a standard anaerobic process: coffee cherry is sealed in oxygen-free vats or tanks and left to ferment over time. In a lactic process, the internal environment of these vats is carefully controlled to encourage the growth of lactobacillus, the bacterial culture used in the production of dairy products like cheese. This results in the production of unique flavour compounds in the coffee bean sure to come out as complex and intense flavours in your cup.

Origin’s notes

  • Flavour: Black cherry, honeycomb, grape
  • Body: Full, round
  • Acidity: Red grape
  • Roast: Medium
  • Suggested brewing methods: AeroPress, siphon, plunger, espresso & milk, v60

Coffee details from Origin

  • Country: Bolivia
  • Province: Caranavi
  • Region: Yungas
  • Farm: Finca El Arcángel
  • Washing station: Buena Vista mill
  • Owner: Pedro Rodríguez and his family
  • Altitude: 1650masl
  • Varietals: Bourbon, Caturra, Typica
  • Processing: Anaerobic natural

“Finca El Arcangel, a 10-hectare farm owned by the Rodriguez family, is located in the Bolinda community near Caranavi. Planted in 2015, the farm primarily grows Caturra, with some Bourbon and Typica varieties, at an altitude of 1650 metres. Surrounded by native forest, the farm uses native tree species as shade for the coffee plants. The farm operates on 4 hectares, cultivating Red and Yellow Caturra and Catuai varieties under the shade of citrus, papaya, and avocado trees.

“Without a wet mill at the farms, harvested cherries are taken to the Buena Vista mill in Caranavi for processing and drying. Due to the region’s humid climate and frequent rain, the mill uses mechanical air dryers—temperature-controlled boxes that gently dry the coffee over several days. This method allows for precise control, including turning off the dryers at night to mimic natural sun drying. Initially, all coffee is pre-dried on raised beds for three days to equalise moisture content and control fermentation for natural processes.”

“[The coffee is then moved to mechanical driers], large square boxes with hot air flow at the bottom, [which] maintain temperatures below 40 degrees Celsius. Coffee is moved regularly [and monitored closely] to ensure even drying.”