Bolivia René Mamani

Creamy, balanced and smooth, this exclusive Bolivian micro-lot features luscious notes of caramel, browning butter, and boysenberry syrup.

Coffee Details

Bolivia is an origin we are very excited about, and we are very happy to have formed new sourcing relationships there in the past two years. There is so much potential for amazing specialty coffees, and we are thrilled to be a part of it. This single-producer lot from René Mamani was our very first release back in early 2020, and we are proud to bring his coffee back again this year. Rene's coffee offers up beautiful aromatics, including caramel, browning butter and red fruit. The flavor is sweet and caramelized, with notes of boysenberry syrup and praline. This coffee is creamy, smooth and versatile with a rounded acidity, making it pleasing as both drip and espresso. 

René is a younger producer who manages the farm with his wife Nicolasa, whom together have three young daughters. René oversees the planting and growing, while Nicolasa manages the processing of the cherry. Together, they have collaborated with engineers from Agricafe (a family-run Bolivian mill and specialty coffee exporter, who work with small producers in the region) to increase productivity and achieve higher rates of production and quality. He is happy that they are able to support their family through coffee production alone, where in the past he used to have to go out and find additional work. He has plans to keep expanding his farm by planting another hectare of yellow caturra this year.

 

 

Brew Recipes 

Espresso > 20g Coffee to 40g Water. 23-28 Second Brew Time

Coffee > 1:15 Coffee to Water Ratio

Bolivia has increasingly gained recognition for producing high-quality lots that showcase a distinct balance between sweetness and acidity. This specific offering from producer René Mamani, roasted by Case Coffee Roasters, highlights the potential of the region through a profile defined by rich, dessert-like qualities. The cup presents a complex interplay of caramel and browning butter, underscored by the deeper, jammy sweetness of boysenberry syrup and red fruit. A subtle praline finish rounds out the experience, providing a structured mouthfeel that lingers on the palate.

When evaluating such nuanced profiles, it is helpful to reference the flavor wheel to better categorize these specific sensory markers. While every harvest varies, coffees from this origin often exhibit a refined clarity that allows these sugary, fruit-forward notes to shine. This lot serves as a compelling example of the meticulous work René Mamani continues to contribute to the specialty coffee landscape.