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  S.R. Bolivia Chijchipani is our pick of the Bolivian Cup of Excellence!

Special Reserve Bolivia Chijchipani (Single Purchase)

Our pick of the Bolivian Cup of Excellence<sup>&reg;</sup> auction offers balanced body and brightness, with hints of warm chocolate, vanilla, and sweet caramel.

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Bolivia Chijchipani – Cup of Excellence®

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Bold, condensed fruit and persistent floral notes made this coffee a judge’s favorite. The pleasant balance of acidity and body is complemented by hints of warm chocolate, vanilla, and sweet caramel.

Bolivia has long been considered a coffee producing country with potential. It's a sprawling land — half again as big as Texas — with lots of altitude, and microclimates well-suited for production of specialty-grade coffee. But Bolivia is landlocked, which can make transport problematic. And traditional Bolivian coffee production had found coffee mills far from the farms where coffee is grown, which bodes ill for quality.

Much has changed, and Serapio Perez Marca — the grower of our prize-winning Special Reserve lot — has been witness to much of that change. Serapio submitted his coffee to the 2005 Cup of Excellence competition, but failed to take home a prize. Serapio redoubled his efforts. He improved his methods, processing his coffee on his own farm with mountain spring water and sun-drying it on special-built drying tables. For his efforts, his coffee was chosen as a finalist at the 2007 Cup of Excellence by an international jury, and it's our pick of the COE auction.

Special Reserve Single Purchase

This is the Single Purchase offering of Bolivia Chijchipani – Cup of Excellence®. You will receive only this coffee with your order. (Or, you can subscribe to our Special Reserve Tour.)

Note: Due to their limited roasting schedule, Special Reserve Tour coffees ship separately from other purchases.

June, 2008 Rating: 89 Points (out of 100)
"Gentle, balanced and round. Light tangy notes in the aroma with hints of toast and geranium. In the cup soft chocolate and nut flavors are balanced by suggestions of citrus. Fairly clean in the finish with light nutty tones lingering in the long."

Who should drink it: Those organic coffee lovers who prefer complexity without distracting drama."

— Ken Davids, CoffeeRevew.com

Serapio Perez Marca's farm covers 10 hectares (about 25 acres) in the Chijchipani community of the province of Caranavi in this landlocked, South American origin. Seven hectares of Serapio's farm are planted with Typica and Caturra coffee, shaded by Inga trees and Spanish cedars. Serapio farms the traditional way, using organic farming methods, and no chemical pesticides or fertilizers.

Ripe coffee cherries are harvested by hand from June to September, and Serapio's coffee is depulped each day, immediately after harvest on-site. Depulped coffee is fermented for 15 hours and washed with clean water from mountain springs. The coffee is then sun-dried on drying tables.

Special Reserve coffees are among the rarest in the world. They may be recent winners of the prestigious Cup of Excellence® competitions, or our prize for being the highest bidder on an unparalleled coffee found at auction. We may encounter them on our journeys to familiar origins, or they may hail from regions just emerging on the coffee scene.

In each case, Special Reserve coffees epitomize our unique approach to sourcing and our worldwide search for coffees with unsurpassed aromas and exceptional flavor profiles.

Quantities are strictly limited, and are available on a first-come, first-serve basis.

Lindsey Bolger, our Director of Coffee Sourcing & Relationships, picks each of our Special Reserve coffees. Gourmet Retailer magazine named Lindsey "one of the 25 Individuals Who Shaped the Specialty Coffee Industry." During a cupping (a taste testing), Lindsey can detect if one bean out of 60 is flawed. In fact, she's professionally classified as a Super Taster for her "exceptional sensory equity."

Lindsey's expertise and abilities put her in great demand on the coffee judging circuit. As a member of the "Cup of Excellence" international jury, she has judged coffee competitions in Brazil, Guatemala, Nicaragua and Panama.