San José Kaffee

A Delicate Shell, a Soft Centre

You’re sitting on the balcony, soaking up the first rays of sunshine and spooning up a glass of dark chocolate mousse, topped with a few ripe red grapes – that’s what a sip of San José tastes like. A special Arabica microlot from Bolivia that quietly brightens up your day: well-rounded and clear, with a subtle sweetness and a strong character.

Growing Together in the Bolivian Highlands

In the Cochabamba region, many families in the San José community farm small plots ranging from one to eight hectares. Most of them belong to the Quechua community and have their roots in the highlands of Potosí. In search of new opportunities, they have come to this region – and are gradually building a new agricultural future here. Coffee is playing an increasingly important role in this, supported by national programmes and local initiatives.

The Bolivian producers are supported by Atoq, a local export partner that has been active in the area since 2022 and provides technical assistance, training, seedlings, infrastructure and market access. The focus is on an approach that aims to reorient agriculture – using agroforestry systems, native plant species and farming methods that protect the soil and conserve water. The aim is to establish coffee as a sustainable alternative for securing livelihoods: in harmony with nature, forest ecosystems and local communities. The sale of this lot not only supports the producers directly, but also helps build a sustainable coffee infrastructure in a region that is only just beginning to realise its potential.

Craftsmanship and Quality You Can Taste

High up in Bolivia’s mountainous regions, a washed Arabica is produced that doesn’t need to shout to stand out. At altitudes of 1,600 to 1,900 metres, experienced farmers cultivate the Red Catuaí variety under ideal conditions. The cherries are harvested exclusively by hand, precisely when they have reached their perfect level of ripeness. Only the best cherry beans make it through the water bath selection process before being pulped and fermented for 24–36 hours. This step determines the clarity of the flavour – and is carried out here with patience and care. After washing, the coffee dries slowly in the sun: first on patios, then in greenhouses or in open areas. The result is an elegant washed microlot that delights with its clear balance.

Tips for Preparation

San José is particularly well suited to the pour-over method, for example using the Hario V60, or the AeroPress. This really brings out the floral and fruity notes, and the microlot comes across in your cup as wonderfully clear and well-structured.