Episode 192 on Monday the 16th of July 2012 Bolivia Juan Quispe Washed

Juan Quispe began working with coffee when he was only a young teenager, when he used to help out on his uncle’s coffee farm during the school holidays. He recalls being impatient for the June - August holiday to arrive so he could get out to the farm and lend a hand with the harvest!

When he turned 18 Juan decided that he would like to make a career out of coffee farming. So he worked for several years until he had saved enough money to buy his uncle’s farm from him.

Juan is still farming this same land that he fell in love with as a child; seven hectares of land at between 1,350 and 1,500 masl, in Bolivia’s Caranavi region. When he took over the land from his uncle the farm only had one hectare of coffee planted out but Juan has since doubled this, using Typica and Caturra varietals. The coffee trees are grown in the shade of native trees, and Juan also cultivates citrus trees on his land.

The harvest runs from May until September, peaking in June and July. The cherries are picked by hand only when ripe, then fully washed and dried in the sun on patios. Although the coffee is not certified organic, it is produced with the minimum use of chemical pesticides and fertilisers using traditional organic methods.

In the cup expect chocolate biscuits; a lovely smooth chocolate and biscuit sweetness, but then a delicious pineapple-like acidity rushes through. The mouthfeel goes on an on, as does the complexity.


Coffee: Juan Quispe (Caranavi) Farm: Finca Juan Quispe Varietal(s): Typica and Caturra Processing: Fully-washed and sun-dried on a patio Altitude: 1,350– 1500 metres above sea level Owner: Juan Quispe City: Caranavi Region: Caranavi, Sud Yungas Country: Bolivia




Chocolate digestives, HUGE mouthfeel, pineapple, complex but easy to drink.

Sweetness: 7/8
Acidity: 8/8
Total Score: 93/100


  • 16 July 2012, 3:07 pm

    Sim says:

    Grinding you’re own coffee on the plane LOL! Maybe I’ll try that next time, then again, in economy maybe not!

    Tried the Kantan before I saw your guide. Not bad but I think I may need a few more goes until I get it just right.

  • 16 July 2012, 4:12 pm

    MikeH says:

    LOOOOVE the airplane bit. Very silly. Brings a whole new meaning to Turbulence in brewing

  • 16 July 2012, 9:25 pm

    Roland Gifford says:

    My wife walked in while I was watching the plane bit and wondered why you were filming in a toilet ;-)

  • 19 July 2012, 6:08 am

    Colin Morgan says:

    Ok. To by honest I found the Kantan method a little fiddly for my first try. I think also I ground the coffee the same as I would an aeropress, which is probably too fine?

    Which leads me on to a suggestion. Can someone put together a scale of grind fineness/coarseness for the various methods of brewing from espresso to clever dripper?

    However the coffee is really good in the Kantan, super clean, so must try again.

  • 27 July 2012, 1:54 pm

    Gary Dyke says:

    Loved this in milk. Loved this as straight up espresso. Had we not been moving house I would have had a play as brewed too. Nuff said

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