CARANAVI

Caranavi, located in Bolivia’s La Paz department, is widely regarded as the heart of the country’s coffee production, situated in the lush Yungas region between the Andes and the Amazon basin. Coffee here is grown at elevations of roughly 1,200–1,800 metres, where warm days, cool nights and high humidity support slow cherry maturation. The region is dominated by smallholder farmers, many working just a few hectares of land and relying on coffee as their primary income. Cooperative structures and local associations play a central role in collecting, processing and marketing coffee from across the area. A distinctive feature of Caranavi is the local market system, where producers gather twice weekly to sell coffee at around 50% humidity, locally known asMote. Selling at this stage allows farmers with small volumes or limited drying infrastructure to access early financing during harvest. Because coffee at this moisture level must be allocated within 12–24 hours, it is quickly collected and prepared for further drying. For practical and logistical reasons, individual producer lots are often blended, creating regional profiles rather than single-farm separations. Common varieties include Typica, Caturra and Catuai, typically grown under shade in biodiverse conditions. Coffees from Caranavi are known for their balanced sweetness, gentle acidity and notes ranging from chocolate and caramel to citrus and soft fruit.