Bolivia 4 Llamas Natural

Origin

• 🇧🇴 Bolivia

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. This is a light-roasted single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. that tastes its best 2 to 3 weeks after roasting. A vibrant Bolivian naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. single origin built around mango and lime Bolivia 4 Llamas Natural is a light-roasted single origin from the 4 Llamas project in Caranavi, Bolivia. Grown at altitude and fermented in the cherry using an experimental lacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. natural process, it pours fruit-forward and sweet. Ideal for home brewers who love expressive, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. coffees on filter or espresso. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Mango · Lime · Confectioner's Sugar · Allspice Juicy and clean with bright lime acidity, a confectionery sweetness through the middle, and a gentle warm-spice finish. Coffee Details Origin Bolivia Region Caranavi Producer 4 Llamas (founded by Andres and Marita) VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Processing Lactic Natural Roast Level Expressive Light Tasting Notes Mango, Lime, Confectioner's Sugar, Allspice About This Coffee Founded by Bolivian changemakers Andres and Marita, 4 Llamas is a mission-driven project rooted in sustainability, innovation, and community. Their coffee is grown in the highlands of Caranavi using agroforestry and layered permaculture systems that protect the surrounding ecology while building polycultural resilience across the farms. What sets this lot apart is the processing. Alongside classic washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and natural lots, the 4 Llamas team pushes into experimental fermentation, working with native microbial communities under closely monitored conditions. Temperature, Brix, and pH are tracked at every step, including a vacuum-pressure natural process inspired by sous-vide. The result is a natural-processed coffee with uncommon clarity: ripe mango and lime lifted by a confectionery sweetness that carries from first sip to finish. Through Familia 4 Llamas, a producer-centred initiative, the project shares technical mentorship, fermentation infrastructure, and export support with smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. growers across Bolivia, building horizontal partnerships anchore