Bolivia Caranavi Rosita Geisha

An elegant, high-elevation Geisha from Finca Rosita — refined, delicate, and quietly complex, showcasing the evolving identity of Bolivian coffee.

Tasting Notes: White Tea, Apricot, Sweet Cream

Caranavi, Bolivia | Producer: Valverde-Aramayo Family

Varietal: Geisha | Processing: Washed

Altitude: 1350–1740 MASL

About the Producers

Finca Rosita, located in the Illimani community in Caranavi, Bolivia, is part of the Valverde-Aramayo family’s legacy — named in honor of Rosa Angelica Aramayo, the family’s matriarch.

Set across 32 hectares dedicated entirely to coffee, the farm reflects both tradition and forward momentum. The region itself has undergone a remarkable transformation — from volume-focused production in the 1990s to a quality-driven movement supported by infrastructure, training, and generational change.

Today, Caranavi stands proudly as Bolivia’s “coffee capital,” with a new wave of younger producers pushing boundaries while staying rooted in strong agricultural traditions. Finca Rosita is a clear example of this shift — combining careful washed processing with high-elevation cultivation to produce coffees of clarity and distinction.

Why this coffee stands out

This Geisha leans into a more subtle and composed expression of the varietal — less about intensity, more about nuance.

Expect a soft, herbal-sweet profile with delicate florals and a tea-like structure. Notes of sweet grass and white tea lead, followed by gentle apricot and a light citrus lift. The texture is thin and buttery, with minimal acidity and a clean, sweet cream finish that lingers quietly.

What makes this coffee compelling is its restraint — a cup that rewards attention, revealing layers of sweetness and softness rather than overt brightness or intensity.

BREW RECIPE:

Ratio: 18 g coffee, 304 g water

Grind: medium-fine (EK43 ~7)

Filter: Cafec T-90

Water: 198°F / 92°C

0:00 – 60 g (bloom)

0:30 – 120 g

0:45 – 180 g

1:00 – 240 g

1:05 – 297 g (gentle stir)

Total brew time: ~3:00