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
 
Farm: San Lorenzo
Region: Caranavi, La Paz
Varietal: Red Catuai
Process: Natural
Altitude: 1550 masl
 
San Lorenzo is a farm owned and operated by Roxana Chambi in the Caranavi province of La Paz. It was founded in 2019. The 5-hectare farm sits at about 1550 masl. Coffee is picked by hand and dried naturally under the sun to the desired moisture content.
 
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.