Bolivian Specialty Coffee: Anaerobic and Washed - August 2026
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Time to read 3 min
Tucked between the towering Andes and the lush Amazon Basin lies one of South America's best kept coffee secrets.
Bolivia may export less coffee than many of its neighbors, but what it lacks in volume, it more than makes up for in craftsmanship, complexity, and character. Bolivian specialty coffee has steadily earned recognition for its exceptional quality, thanks to dedicated producers who are elevating the country's reputation one harvest at a time.
This month's Roaster's Choice comes from one of those producers: Yulissa Chambi, whose innovative approach is helping showcase the remarkable potential of Bolivian specialty coffee.
Grower: Yulissa Chambi
Region: San Lorenzo, Caranavi Province, La Paz Dept, Bolivia
Cultivar: Red Catuai
Altitude: 1550 masl
Process: High Intervention, Anaerobic cherry fermentation, depulped, fermented, washed
Drying: Dried on raised beds
Harvest: June - September 2025
Roast Level: Medium
Roast Body: Mild
Cupping Notes: Sparkling Grape Juice, Praline, Cherry
Bolivian Specialty Coffee from the Yungas
This month's Roaster's Choice was grown by Yulissa Chambi in San Lorenzo, located in Bolivia's renowned Caranavi Province within the La Paz Department. The region sits in the Yungas, where the towering Andes meet the lush Amazon Basin to create one of the world's most unique coffee growing environments.
Situated at approximately 1,550 meters above sea level, the farm benefits from warm days, cool mountain nights, and nutrient rich soils that allow coffee cherries to mature slowly. That extended growing season develops greater sweetness, complexity, and clarity in the cup, qualities that have become hallmarks of Bolivian specialty coffee.
The coffee itself is Red Catuai, an arabica cultivar prized for its balanced sweetness, dependable quality, and remarkable ability to reflect the terroir where it is grown.
Reimagining The Family Farm
Yulissa's family's story began in the 1980s, when they purchased twenty hectares of untouched mountainside in the Yungas. At the time, the property was dense jungle without roads or modern infrastructure.
Nearly four decades later, a new generation saw new possibilities.
Beginning in 2019, Yulissa led an ambitious renovation of the farm, replanting existing coffee trees while expanding production with new plantings. Today, seven hectares of coffee are cared for by extended family members and neighbors throughout the year, with additional seasonal pickers joining during harvest.
Beyond cultivating exceptional coffee, Yulissa has immersed herself in every stage of production, from processing and milling to roasting and sensory evaluation. That hands on approach is reflected in every lot leaving the farm and demonstrates the thoughtful craftsmanship behind today's Bolivian specialty coffee.
What Makes This Bolivian Specialty Coffee Unique?
Processing plays a tremendous role in how coffee ultimately tastes, and this lot showcases a thoughtful blend of innovation and tradition.
After hand harvesting, the cherries were carefully sorted before being placed into sealed fermentation tanks for 72 hours. Because oxygen is largely removed from the environment, naturally occurring microorganisms ferment the fruit differently than they would in open air. This controlled anaerobic fermentation encourages vibrant fruit character while preserving clarity.
The cherries were then depulped and fermented again using a traditional washed process before being thoroughly rinsed and dried on raised beds beneath the Bolivian sun.
This careful process produces a Bolivian specialty coffee that balances lively fruit notes with the clean finish coffee lovers often associate with washed coffees.
In the Cup
This medium roast offers a mild body with a beautifully layered profile.
The first sip brings the bright sweetness of sparkling grape juice, followed by rich praline and a finish of ripe cherry that lingers pleasantly after each cup.
The controlled fermentation enhances the fruit without overpowering the coffee's natural character, creating a Bolivian specialty coffee that is expressive, balanced, and wonderfully approachable.
A Coffee Worth Savoring
Every Roaster's Choice celebrates more than outstanding flavor. It celebrates the people, places, and craftsmanship behind every cup. But this coffee rises above the rest and ranks among some of our most prized selections.
Yulissa Chambi's coffee represents the exciting future of Bolivian specialty coffee. By combining generations of family farming with carefully managed processing techniques, she has created a coffee that is both rooted in tradition and confidently forward looking.
We hope you'll take your time with this one. Notice how the flavors continue to evolve as the coffee cools, and enjoy a cup that reflects the remarkable landscape, thoughtful innovation, and passionate hands that are helping Bolivian specialty coffee earn its place among the world's finest coffee origins.
How Do I Get This Coffee?
Every Roaster's Choice coffee tells a story, and Bolivia Anaerobic Washed is one of innovation, family tradition, and a passion for craftsmanship.
Produced by Yulissa Chambi in the renowned coffee growing region of Caranavi, this coffee reflects the exciting future of Bolivian specialty coffee. Through thoughtful cultivation, meticulous processing, and a willingness to embrace innovative fermentation techniques, Yulissa has crafted a cup that is both vibrant and beautifully balanced, showcasing sparkling grape juice sweetness, rich praline, and ripe cherry notes.
Order your Roaster's Choice subscription before August 4, 2026, to experience Bolivia Anaerobic Washed for yourself.
