Bolivia Arcángel Lactic Natural

Black Cherry - Honeycomb - Nougat - Full round body - Red grape acidity

R265.00R960.00

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags. Our blends and decaf are packed into both 250g and 1kg bags.

The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

Origin  Bolivia, Buena Vista, Caranavi
Flavours  Black Cherry, Honeycomb, Grape, Red grape acidity
Body  Full round
Acidity  Red grape
Roast  medium
Brewing  Aeropress, siphon, plunger, espresso & milk, v60

Owners Rodriguez family
Altitude 1650masl
Varietals  Bourbon, Caturra, Typica
Processing  Natural Anaerobic

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

Arcángel: Bolivia’s Coffee Treasure in Buena Vista, Caranavi

Finca El Arcangel

Finca El Arcangel, a 10-hectare farm owned by the Rodriguez family, is located in the Bolinda community near Caranavi. Planted in 2015, the farm primarily grows Caturra, with some Bourbon and Typica varieties, at an altitude of 1650 metres. Surrounded by native forest, the farm uses native tree species as shade for the coffee plants. The farm operates on 4 hectares, cultivating Red and Yellow Caturra and Catuai varieties under the shade of citrus, papaya, and avocado trees.

Processing and Drying Techniques

Without a wet mill at the farms, harvested cherries are taken to the Buena Vista mill in Caranavi for processing and drying. Due to the region’s humid climate and frequent rain, the mill uses mechanical air dryers—temperature-controlled boxes that gently dry the coffee over several days. This method allows for precise control, including turning off the dryers at night to mimic natural sun drying. Initially, all coffee is pre-dried on raised beds for three days to equalise moisture content and control fermentation for natural processes.

Harvesting and Processing

Cherries are harvested and transported to Buena Vista Mill on the same day for honey processing. After mechanical pulping removes part of the pulp, the beans are placed on raised beds for 3-4 days before being dried in mechanical dryers. These dryers, large square boxes with hot air flow at the bottom, maintain temperatures below 40 degrees Celsius. Coffee is moved regularly to ensure even drying, monitored with moisture content (MC) and temperature (T) metres.

Preparation for Export

Once the coffee reaches 12% MC and rests for a few hours, it is bagged in Ecotact and jute/plastic bags and sent to the dry mill in La Paz. After milling and cupping, ensuring the moisture content is around 11%, the coffee is re-bagged in Ecotact and jute bags for export through Arica port in Chile.