Bolivia San Lorenzo Yulissa Chambi Organic Natural Red Catuai

Where the Andes drop into the Amazon, a 23-year-old grower named Yulissa Chambi is rewriting what Bolivian coffee can be. Her family planted these slopes more than six decades ago. She turned the neglected plot into one of the country's most requested microlots.

Organic OriginBolivia RegionSan Lorenzo, Caranavi (Los Yungas) Elevation1,525 meters ProcessNatural, Light Maceration VarietyRed Catuai The Source

The Yungas, Where Mountain Meets Jungle

Bolivia produces a tiny fraction of the world's coffee, and almost all of the specialty grade comes from one place: Caranavi, in the Los Yungas region of the La Paz department. The Yungas sits on the eastern face of the Andes, a steep transitional band where cool mountain air collides with humidity rising off the Amazon basin. The roads are narrow and the terrain unforgiving, which is part of why the region stayed off the specialty map for so long. The reward for that isolation is a microclimate built for slow, even cherry development at high elevation.

Yulissa's family bought twenty hectares here in the 1980s, when the land was raw jungle with no roads and no services. They planted coffee five years later. Falling prices nearly turned the farm into a weekend retreat, until Yulissa took it over at 21 and renovated the plot herself. She has since earned her Q Grader certification and won Bolivia's National Aeropress Championship, pairing six decades of family knowledge with a cupper's precision.

The Craft

Natural Process With a Light Maceration

This lot is a natural, meaning the ripe Red Catuai cherries dry whole on raised beds with the fruit left fully intact. As the cherries dehydrate, sugars concentrate and fruit character migrates inward toward the seed. Before drying, the cherries go through a light maceration, a short controlled rest that adds a layer of clean, wine-like complexity without tipping into heavy ferment. The result is more intense and fruit-forward than its washed counterpart. You can read more about how these processing methods shape the cup.

We roast this coffee to City+ at our Virginia Beach roastery, a level that keeps the natural's berry sweetness and floral lift intact while building enough body to carry it. Push the roast darker and you lose the rose and the lime that make this lot distinct, so we stop short and let the fruit speak.

Blackberry Lime Rose Rosemary BodyMedium, Syrupy AcidityBright The Cup

Bold, Tart, and Sweet

The first impression is fruit: ripe blackberry up front, with a tart lime acidity that keeps the sweetness from going jammy. Underneath sits a floral note of rose and an unexpected savory thread of rosemary that gives the cup real character. The maceration adds a subtle fermented complexity, the kind that rewards slow sipping.

The body is syrupy and the finish lingers, sweet and clean. It is complex enough for a careful pour-over and approachable enough to drink every morning.

Find Your Fix

A natural this expressive shines in a pour-over. Reach for a Chemex or V60 to spotlight the blackberry and floral top notes, or pull it through an Aeropress to concentrate the sweetness and body. Cold brew turns the fruit syrupy and soft. Browse the rest of our coffee beans and find your fix.

Roasted in small batches at our Virginia Beach roastery.

Packaged in reusable glass mason jars, returned locally for reuse. Solar-roasted.

Virginia Beach, VA