Bolivia Noche Fría Espresso

Deeply Fruited and Candied like Maraschino Cherries with Tropical Summer Popsicles and Crisp Green Apples

Our friend Juvenal produces creative, hopeful, and authentic coffees.

He leads with warmth and generous hospitality, eager to build friendship. After winning an agronomy scholarship to study in Colombia, Juvenal was the manager for one of the most famous coffee farms in the world.

His heart was always in the potential of Bolivian coffee. Passion led him to reinvest in his home region of Caranavi with experimentation expressing the unique features of Bolivia.

This coffee was grown on his family farm in the Progreso community with both Pacamara and Geisha. It was picked at near-purple ripeness, then driven, overnight, to the city of La Paz. In the cold, dry nights at 12,000 feet, the coffee was dried. After milling, the green coffee receives an infusion of pure oxygen leaving the seeds germinable as living coffee.

This process stalls acidic fermentation, locking in a unique profile. Juvenal’s work is ever evolving and we are thrilled to be part of the journey. 

Producers

Juvenal Quijhua

Places

El Progreso, Caranavi, Bolivia

Varieties

Cold Night Fully Washed Catuaí 

Terroir 

Cultivated on the family’s farm in the Progreso community, a high-altitude environment that contributes to its distinct cup profile.

Process

After harvesting, it's taken overnight to La Paz. At 12,000 feet, it ferments, washes, and dries slowly in the cold night air. Finally, milling with pure oxygen preserves the seed’s vitality and unique character.

Produced by Juvenal Quijhua in the Caranavi region of Bolivia, this Catuai lot represents a unique approach to post-harvest handling. The coffee undergoes a "Cold Night Fully Washed" process, a technique that leverages the specific environmental conditions of the region to influence the final cup profile. While Saint Frank Coffee highlights notes of maraschino cherries, tropical summer popsicles, and crisp green apples, the impact of processing on flavor is a central theme in modern specialty coffee. Understanding how different processing methods alter the chemical composition of the bean can help drinkers better identify the nuances found in their cup. Whether you are a seasoned taster or a newcomer, referencing a flavor wheel can be a helpful tool for articulating the complex acidity and sweetness often found in high-quality washed coffees. This specific lot, grown at 3658 masl, offers a distinct expression of its high-altitude origin and meticulous preparation.