Bolivian ‘San Lorenzo’ is an anaerobically fermented washed coffee, from a single lot, grown by Yulissa Chambi. This coffee has notes of jasmine, rainier cherry, and milk chocolate, with a smooth and coating mouthfeel. We found this coffee to be extra fun on the cupping table; the anaerobic fermentation seems to have incorporated flavors we typically find in naturally processed coffees, but paired with the clean mouthfeel of washed coffees.

Yulissa and her family run the San Lorenzo Farm in Caravani Province, La Paz, Bolivia. Caranavi’s landscape is steep, humid, rugged, and remote, with natural forest making up more than 90% of the territory. In 2019, 21-year-old Yulissa and her siblings reinvigorated their family farm and have been producing some of the tastiest washed coffee anywhere in South America. In addition to coffee production, Yulissa became Bolivia’s National Aeropress Champion and a very involved barista. As a producer, Yulissa’s particular ability to use anaerobic fermentation, not as a transformation effort but as a subtle enrichment of the already abundant botanical flavors of her coffee, is among the best applications of the method.

AROMA: jasmine, allspice
FLAVOR: rainier cherry, apricot
BODY: smooth, coating
FINISH: milk chocolate, mint
PRODUCER: yulissa chambi
REGION: caranavi, la paz
ALTITUDE: 1550 meters above sea level
VARIETY: catuai, typica
PROCESS: anaerobic washed
CERTIFICATION: organic