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Caranavi, located in the high mountains of the La Paz region in Western Bolivia, sits at the doorstep of the Amazon at an elevation of over 1550 meters. This altitude, combined with the region’s fertile soil and ideal climate, creates the perfect conditions for cultivating high-quality coffee. Roger Guzman, a dedicated producer in Villa Rosario, meticulously tends to his farm, where he grows a mix of Caturra and Catuai varietals with precision and care.

Harvesting is done entirely by hand, ensuring that only the ripest cherries are selected at their peak. Once picked, the cherries undergo a washed process, beginning with a controlled 48-hour fermentation in stainless steel lees tanks. This step is crucial in developing the coffee’s clarity and complexity, enhancing its distinctive flavor profile. After fermentation, the beans are thoroughly washed and then dried using a mechanical dryer over a period of 110 hours. This slow and even drying process ensures optimal moisture levels and preserves the coffee’s inherent characteristics.

Roger Guzman’s meticulous approach to cultivation and processing results in a clean, vibrant cup that embodies the unique terroir of Caranavi. His dedication to quality and precision highlights the exceptional flavors that this high-altitude region has to offer.