Bolivia Noche Fría Gesha

Exotic and Spice Driven with Star Anise and Cinnamon Along with Subtle Fruits like Mandarin Orange and Green Grape

Our friend, Juvenal Quijhua, produces 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 creative experimentation, expressing the unique features of Bolivia.

This Gesha is grown on his family farm in the Progreso community with both Pacamara and Gesha. After ripe picking, the coffee is transported, overnight, to the city of La Paz. In the dry, cold nighttime (la noche fría) at 12,000 feet, where the coffee is slowly fermented, washed and dried with a specific method of aeration. After milling, pure oxygen infuses the coffee, maintaining the viability of the seed, this coffee germ.

This process uniquely impacts the acidic fermentation, locking in an original 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 Naturally Processed Gesha

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, the Bolivia Noche Fría Gesha represents a meticulous approach to cultivation and post-harvest handling. This lot features the Gesha varietal, a plant widely celebrated for its distinct, tea-like clarity and complex aromatic profile. The coffee undergoes a unique "Cold Night Naturally Processed" method, a technique that highlights the importance of environmental control during drying. For those interested in the science behind these techniques, our processing methods explainer offers further insight into how such variables influence the final cup.

Roasted by Saint Frank Coffee, this selection presents a sophisticated interplay of spice and fruit, characterized by notes of star anise, cinnamon, mandarin orange, and green grape. When evaluating these nuanced flavors, referencing a flavor wheel can be a helpful tool for identifying the specific aromatic compounds present. This coffee stands as a testament to the high-quality output emerging from Bolivia’s unique growing conditions.