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Jhony Machaca | Bolivia | Espresso

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening



Producer: Jhony Machaca

Region: Caranavi, Kollasuyo, La Paz

Varietal: Red Catuai

Process: Natural

Altitude: 1700 masl


Finca Aurora Machaca was established in 2011 by Jhony Machaca. With 3.5 hectares of land planted with coffee on the nine-hectare farm, Machaca cultivates 4,000 Red Catuai trees, harvests manually from June to September, and dries most offerings naturally on raised beds. Processing in Bolivia is very similar in practice to Colombia or Costa Rican specialty producers, as many Bolivian smallholders invest in processing infrastructure. For naturals, the coffee is sorted and then dried for 15-20 days at the farm level. Natural processing is common among smallholders in Bolivia.

Jhony Machaca | Bolivia | Espresso

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