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Thank you for buying our BOLIVIA roast.


We love these beans for our filter coffee, but even if you're brewing espresso, you'll find some tasty delights inside

these beans. 

Below we've provided some information about where these beans come from, and how to get the most out of them.

How to brew these beans

The moment I started tasting this coffee in my cupping table, I said “I must buy this”. The aroma and flavours that it releases are so pleasant. We recommend you brew it as a filter to get the most out of it; think of the finest whisky, always best to drink it in its purest form. Also, I always say, if it tastes good for filter, it must taste great in espresso, so espresso machine owners you can go for it too!

Please, do not under-extract the coffee in the process of brewing because it won't taste pleasant! And you will also miss those desirable tasty compounds. Plus, under-extraction also means waste (see our brewing guidance for tips). A good filter extraction will likely taste close to this; so many varieties of melons, so we chose the group of white melons to describe this coffee in addition to milk chocolate and cherry, brown sugar to its sweetness and heavy body. Enjoy! 

About the farm

About Peru

The beans were grown by Jose Ydrogo Gallardo, in the Huabal district, norther Peru. Imported to the UK by Falcon Coffees.

Jose Ydrogo Gallardo owns three hectares of land in the village of San Antonio, Huabal district. Jose Ydrogo grows mostly catuai, with some caturra and castillo plants. He manages the picking at his farm with the help of his family and hires some seasonal pickers who live in a nearby village. Once picked, Jose Ydrogo preferments his coffee in cherry overnight before placing the coffee on tarpaulin mats to dry in the sun, which takes approximately 30 days. Whilst this coffee is not organic certified, Jose Ydrogo does not apply any chemical fertiliser, pesticide or fungicide and applies compost mixed with manure as a fertiliser.

Huabal is a district within the Jaén province of Cajamarca and has a huge amount of potential for quality coffee. Huabal is made up of various villages, which are centres of coffee production and each producer belongs to a village. Since Huabal spans a couple of mountains the climate conditions and soils can vary considerably, with some areas having wet, humid conditions and red, African-like soils and others dry and hot. This all contributes to diverse and delicious cup profiles and some very complex coffees. but due to very poor infrastructure many of the producers lack resources and knowledge to unlock that potential. (Information provided by Falcon Coffees).

Peru is the ninth largest coffee producer in the world, and the third largest in South America.

Aside from coffee, another fantastic drink that comes from Peru is the Pisco Sour! Pisco is made from Peruvian grape brandy and is mixed with lemons, sugar water, egg whites, ice and finished with bitters to make a Pisco Sour. Peru's equivalent to a margarita, but much more sophisticated. 


And in terms of food, did you know the potato is originally from Peru? Today, there are over 3,000 different varieties of Potato grown in the country.

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Now, over to you...

See our brewing guides for more tips on making great coffee

Tell us what you think of these beans through our feedback form.

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