{"product_id":"457-bolivia-sol-de-la-manana-caturra","title":"457 Bolivia Sol de La Manana Caturra","description":"\u003cp\u003e\u003cstrong\u003eTaste Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eDried orange, Red currant, Almond, \u003c\/span\u003e\u003cspan\u003eCaramel, Cranberry, Round, Smooth\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eProject: Sol De La Manana\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Smallholder farmers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Caranavi, Bolivia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,450 - 1,600m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Caturra\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Natural\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium-Light Roast\u003c\/p\u003e\n\u003cdiv style=\"visibility: visible; left: 193px; top: -4px; opacity: 1;\" role=\"alertdialog\" class=\"jfk-bubble gtx-bubble\"\u003e\n\u003cdiv id=\"bubble-10\" class=\"jfk-bubble-content-id\"\u003e----------------------\u003c\/div\u003e\n\u003cdiv class=\"jfk-bubble-content-id\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"jfk-bubble-content-id\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"isSelectedEnd\"\u003e \u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e＜Sol de la Manana＞\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne of Bolivia’s best-known coffee-producing regions is Caranavi, located at the gateway to the Amazon rainforest. At Philocoffea, we have been working with coffees from the Rodriguez family every year, including the popular Alasitas, which is also located in this region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe climate is hot and humid, and the environment can feel more like a tropical rainforest than farmland. However, the high elevations and diverse microclimates found throughout the region allow producers to create coffees with a wide range of unique characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt the same time, Bolivia’s coffee industry has not had an easy path. Due to changes in government policies, pests and diseases, and other challenges, the country’s coffee production has declined by around 80% over the past decade. Today, Bolivia exports only around 1,200 tons of coffee, making it a very small and relatively rare origin in the global coffee market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Rodriguez family has been supporting Bolivia’s coffee industry for many years. For more than 30 years, they have operated Buena Vista Wet Mill in Caranavi, processing coffee produced by farmers throughout the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHowever, as they witnessed the country’s coffee production continuing to decline, they began to worry that coffee might eventually disappear from Bolivia altogether. This led them to start growing coffee themselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eToday, they own eight different plots in Caranavi, located at elevations between 1,400 and 1,650 meters. They use modern farming practices to produce high-quality coffee while continuing to support coffee production in the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBut their goal was not simply to produce better coffee themselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThey wanted to share the knowledge they had developed through years of farming and processing with other producers in the area, and to help revitalize Bolivia’s coffee industry as a whole.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis vision became the foundation of a project called \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSol de la Manana\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which means “morning sun” in Spanish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe project began in 2013 with around 10 producers from a small rural community in the mountains above Caranavi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe project functions almost like a “school for coffee producers,” with a structured curriculum covering everything from how to establish a nursery and manage a coffee farm to fertilization methods and timing, pruning, and sorting harvested cherries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBefore the project began, the average yield among participating producers was only around 2.5 bags per hectare. After putting the techniques they learned into practice, yields improved significantly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePedro Rodriguez and his team continue to regularly visit participating producers, providing technical support and advice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese efforts have received international recognition, and in 2019, the project received the SCA (Specialty Coffee Association) Sustainability Award.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis coffee was produced using a natural process that combines a special mechanical dryer called a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCoco dryer\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe machine was originally used to dry peanuts and was later adapted for coffee. The coffee is dried at temperatures above 40°C for around 35 hours, while being turned every 30 minutes to promote even drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis allows the producers to achieve a more consistent drying process without being as dependent on weather conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor this particular lot, the coffee was dried using the Coco dryer for approximately 2–3 weeks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe roasted this coffee to a medium roast, with the goal of bringing out its rich sweetness and complex character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDuring our sample roasting, we roasted the coffee slowly for just under 10 minutes, aiming for a rounded and well-balanced cup. However, when we tasted it, the acidity felt a little subdued, and the overall impression was somewhat dark.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSo, we adjusted the development time and the final roasting temperature. We wanted to retain the sweetness and body while bringing out a brighter fruit character reminiscent of berries and dried fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter all, when a pleasant acidity comes together with sweetness, it can add so much more depth to a coffee!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen hot, the coffee shows notes of dried orange and almond chocolate, along with the toasty character and gentle bitterness of caramel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA rich sweetness reminiscent of dried fruit gradually spreads across the palate. There is also a subtle tea-like quality in the finish, and something about its calm, understated sweetness feels distinctly Bolivian to me.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs the temperature drops, red-fruit acidity begins to emerge, reminiscent of red currant and acerola. As it cools further, berry-like flavors become more noticeable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eI imagine the cup as something with a brown-toned foundation from the roast, gradually revealing soft shades of orange and vermilion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is a gentle character to this coffee, but also a clear brightness, which makes it feel especially fitting for autumn.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBright, juicy acidity and a calm, deep sweetness slowly blend together, creating a coffee with a subtle yet fascinating character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe have introduced coffees from Sol de la Manana several times at Philocoffea over the years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor me, it is a familiar Bolivian coffee that always makes me think, “Ah, this is really good.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne of the things we love about Sol de la Manana is their philosophy: rather than keeping their knowledge to themselves, they share what they have learned with other producers so that everyone can work together to produce better coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe hope that by sharing their coffee through Philocoffea, we can continue to support their journey and the challenges they are taking on.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe hope you enjoy this coffee slowly and take your time with it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":50536252932271,"sku":null,"price":112.0,"currency_code":"HKD","in_stock":true},{"title":"Whole Beans \/ 200g","offer_id":50536252965039,"sku":null,"price":180.0,"currency_code":"HKD","in_stock":true},{"title":"Whole Beans \/ 1000g","offer_id":50536252997807,"sku":null,"price":784.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/2026-09-26_17.48.01.png?v=1790412502","url":"https:\/\/en.philocoffea.com\/en-hk\/products\/457-bolivia-sol-de-la-manana-caturra","provider":"Philocoffea","version":"1.0","type":"link"}