Bolivia Organic de Apolo

About Bolivia Organic de Apolo

Arrived early August 2026 in grainpro lined bags. 

Apolo is a small community located between the eastern slopes of the Andes and the Amazon Basin in northwestern Bolivia. This is one of the most biologically diverse landscapes in the world, where cloud forests give way to tropical rainforest and coffee farms exist alongside an extraordinary range of native plants and wildlife.

APCA stands for the Asociación de Productores de Café de Apolo. This is an area of smallholders and coffee serves as an important source of household income. APCA helps producers reach international markets and it invests in training and equipment that allows producers to consistently produce higher-quality coffees.

What makes APCA unique is its relationship with the surrounding environment. Many member farms are located within the buffer zone of Madidi National Park, an internationally recognized biodiversity hotspot that protects ecosystems ranging from Andean cloud forest to Amazonian lowlands. Coffee is grown beneath diverse shade canopies that help maintain wildlife habitat while supporting healthy soils and resilient farming systems.

Coffee production in Apolo has traditionally remained somewhat isolated from Bolivia's larger coffee regions, contributing to its distinctive identity within the country's specialty coffee sector. Hands-on training has encouraged producers to focus on selective picking and consistent processing, reinforcing the idea that exceptional coffee begins there.

• Cooperative:  Asociación de Productores de Café de Apolo
• President: Eduardo Roger Echave
• Province: Apolo, Franz Tamayo Province
• Department: La Paz
• Elevation: 1,200 - 1,700 meters
• Varieties: Typica, Red Catuai
• Harvest: June - September
• Certifications:  USDA Organic

Cup Characteristics: Sweet dark chocolate, citric acidity and some sweet and savory background notes. Smooth, creamy body. 

Roasting Notes: High grown Bolivian coffee is versatile can withstand a broad range of roasts. It's a great single origin but can add depth and brightness to blends. We like it best as it approaches second crack, as this roast level accentuates body. But you can feel equally comfortable backing off a bit and roasting it lighter, or, going further towards a dark roast.