Bolivia: Fortin Pacamara

Coffee from the Edge of the Andes:

Fortín is a small community within the mountains of Caranavi, where coffee grows under native shade and alongside citrus and pineapple plots tended by the same families. Farms here are modest in scale, often no more than two or three hectares, worked by smallholder producers whose daily lives remain deeply connected to the land.

Coffee arrived in this region in the 1960s, but its meaning has evolved. What was once cultivated primarily for volume has shifted toward quality, supported by technical training and shared infrastructure that allowed producers to focus on refinement. Today, coffee stands as both a livelihood and a point of regional pride.

Pacamara Under Shade:

Pacamara thrives in this environment. Grown between 1350 and 1600 meters above sea level, the variety benefits from cooler nights and filtered light beneath native canopy trees. The slower maturation allows sugars to develop fully, contributing depth and stability to the final cup.

After harvest, cherries are delivered to centralized washing facilities, often transported along steep mountain roads before processing begins early the following morning. The washed method preserves the variety’s inherent character, emphasizing balance and clarity without unnecessary intervention. The result is a coffee shaped as much by terrain and movement as by process.

Chocolate, Citrus, and Soft Fruit:

Milk chocolate forms the foundation, bringing warmth and familiarity. Lime introduces a gentle brightness that lifts the profile without sharpness. Pear follows with a soft, rounded fruit note that integrates seamlessly into the finish. The profile feels complete and grounded, with each element supporting the others naturally.