قهوة سريعة التحضير – بوليفيا جيشا Washed

I was born in the Camacho province and I arrived in the Yungas in 1992 with my father, who was a coffee farmer. In 2004 I was able to buy my own land and planted a Creole variety but the disease ruined everything. After that, I had to start over and I planted catuai and took care of them a lot. Since then I have been in specialty coffees and I can take care of my three children with this.

It is a very delicate variety, dedicate more time to it so that it is not affected by any pest or lacks nutrients. I know it's a very good coffee because we work hard as a family to make it high quality.

Most of the coffee in Bolivia comes from Caranavi in ​​the Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.

I wake up very early, almost always at 5 am to start work. Depending on the season we have different duties, whether it is removing weeds, pruning, fertilizing, and harvesting. We always work as a family and even though we went through difficult times, coffee always helped us keep going.

We are a single origin. Bolivia does not produce a large quantity (at the moment) but we do have quality and all of us in the business are eager to be proud of our products. We work with ancestral methods and always hand in hand with mother earth to have a better future for our children.

Coffee made us grow as a family. It not only sustains us to get us through the day, but it signifies the quality of life. This item allowed me to grow in my house, increase my plantation and even my children study. I hope to continue in this specialty coffee business for much longer, having more and more coffee.

Yes, we have been working for many years with the same people and more and more producers are joining the project.

To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.

Many know that instant coffee is commonly made using two methods: spray drying and freeze drying. There is a third method, but unfortunately, very few companies can afford the high cost overhead. However, one day, we have our eyes set on it. 

For now, we choose freeze drying, which involves sublimation, vacuum, heat, and time. Firstly, no other company brews concentrate like we do. By using a cold chain technique throughout the entire process—from grinding and brewing to storage—we keep everything cold and freeze our trays as quickly as possible before the freeze drying process begins. The biggest enemy of instant coffee is the loss of volatiles, so we make sure to grind and brew cold to capture all the sweetness and acidity. We also incorporate extra preparation steps to ensure our outcome is 100% repeatable, achieving 25%-28% extractions using less physical coffee weight than any other competitors. We meticulously dial in our freeze drying batches for specific lots, ensuring we are not adding unwanted heat and maintaining maximum efficiency without loss of time. Think of instant coffee like roasting—every variable matters. 

Next up is our post-process. As you can see, we believe that having a thoughtfully designed product matters. That’s why our instant coffee looks like dust. Most companies simply scrape up the product and call it a day, but by making our particles smaller, we enhance the experience by keeping every packet consistent. Many aspects go into our instant coffee that most would overlook when producing. 

Our Instant coffee has held up to 4 years with no issues and continues to be fine though we do notice a slight flatness in the body and a little less sweetness but still safe to use.

We enjoy this with 226g to 284g ( 8-10 oz ) of hot water or cold water. If you want to use it as a espresso do about 2oz of hot or cold water and about 6-8oz of your choice of dairy or non-dairy.