Origin

Yungas Region, La Paz, Bolivia

Coffee cultivation in the Yungas region of La Paz began in the late 19th century when Arabica plants were introduced to Bolivia. This subtropical area, descending from the eastern Andes, quickly became Bolivia's prime coffee-growing zone due to its fertile soils, consistent rainfall, and elevations between 1,200 and 1,800 metres. Initially, coffee was grown on small family plots by indigenous Aymara and Quechua farmers, often intercropped with coca and other subsistence crops.

For many years, Bolivian coffee was overshadowed by larger producers like Brazil and Peru, with poor infrastructure limiting exports. Despite this, the Yungas remained central to Bolivia's coffee cultivation, producing heirloom Arabicas such as Typica and Bourbon. In the late 20th century, organisations like FECAFEB and collaborations with NGOs helped bring Yungas coffee to global recognition.

Over the past two decades, farmers have embraced microlots, washed processing, and experimental varieties like Java, Geisha, and Caturra, enhancing the region's reputation. Today, the Yungas is the heart of Bolivian coffee culture, known for producing coffees with clarity, sweetness, and distinctive floral-fruit profiles, reflecting a history of resilience and adaptation.