Bolivia La Asunta (Espresso)

La Asunta, in the Sud Yungas province of Bolivia, is a region historically known for coca cultivation. Coffee has always been there — but convincing farmers that specialty coffee could be a genuinely better alternative has taken years of committed work. Jhonny Corina is one of the producers who made that bet. Since 2015 he's built an 8-hectare farm with over 16,000 trees, hand-picking every cherry and drying it in the sun — growing Java, Gesha and Castillo varieties alongside citrus trees and native plantains in nutrient-rich intercropped soil.

In the cup: almond, caramel and milk chocolate. Balanced acidity, a smooth and rounded body makes this one dangerously easy to drink.

Flavour notes

Almond. Caramel. Milk Chocolate.

Washed process. Java variety. Balanced acidity.

You've got questions, we've got answers.

Bolivia? I've never seen Bolivian coffee before.

That's exactly the point. Bolivia is one of specialty coffee's most underrepresented origins, not because the coffee isn't good, but because the country is landlocked, the mountains are difficult to navigate and historically, more profitable crops dominated the land. The producers who have committed to specialty coffee here are doing something genuinely pioneering. Jhonny is one of them. Together with other producers in La Asunta, he co-founded the FEPIAC federation to pool production, access better markets and secure better prices — because none of this works alone.

What is the Java variety?

Java has Ethiopian landrace origins, it was selected and transplanted to Cameroon in the mid-20th century before making its way to Central and South America. It's a large-leafed, tall variety known for producing a clean, sweet cup with good body and balanced acidity. In the right conditions — humid tropical climate, rich nutrient soil, careful hand-processing — it produces exactly what's in this cup: almond sweetness, caramel depth and smooth milk chocolate on the finish. Not flashy. Just very, very good.

Is this espresso?

Yep! In espresso the caramel and milk chocolate come forward with a rounded, sweet body, it pulls cleanly and holds up beautifully with milk.

Will it be too light or too acidic?

No. This is washed Java, which means clean, balanced and sweet rather than sharp or sour. The acidity is there for structure, not to dominate. The almond and caramel sweetness carry the cup and the milk chocolate finish keeps things grounded. Approachable for every day, interesting enough to reward attention.

Roasted fresh, shipped fast.

Roasted five days a week, dispatched daily before 1pm. Every bag stamped with the roast date — because a producer putting this much care into an origin this overlooked deserves to arrive at its best.

No grinder? No worries.

Choose your brew method at checkout and we'll grind to suit on our commercial grinder. Espresso or filter — just let us know.

Origin: Bolivia

Region: La Asunta, Sud Yungas, La Paz

Farm: Finca La Asunta

Producer: Jhonny Corina

Variety: Java

Process: Washed

Altitude: 1,500 MASL

Harvest: June – October

Notes: Almond, Caramel, Milk Chocolate