Bolivia Yulissa Chambi

Organic Anaerobic Washed Microlot

Familiar enough to welcome you in. Different enough to remind you how much there is left to discover.

This limited microlot comes from Yulissa Chambi, a young Bolivian producer whose work represents some of what excites us most about specialty coffee: care for where coffee comes from, curiosity about what it can become, and a pursuit of quality without losing sight of the coffee itself.

At first sip, there is something immediately familiar. A rich chocolate sweetness gives the cup a comfortable foundation.

Then it begins to open up.

Grape juice. Raspberry. Sweet orange.

The fruit is vibrant and juicy, but never overwhelms the cup. Everything seems to find its place.

It doesn't ask you to understand specialty coffee before you drink it.

It simply invites you to explore.

Flavor Notes

Chocolate
Grape Juice
Orange + Raspberry

The Cup

This is an adventurous coffee, but not an inaccessible one.

Chocolate provides the familiar base while grape juice brings a deep, juicy sweetness. Orange and raspberry add a brighter layer of fruit and acidity.

The anaerobic processing adds complexity without making the coffee overly funky or fermented. The result is balanced, remarkably sweet, and full of depth.

Different brews may reveal something new. Some cups lean deeper into chocolate and dark fruit. Others become brighter, more citrusy or berry-like.

You may not taste exactly what we taste—and we think that's a good thing.

Who It’s For

This is for the curious coffee drinker.

If you already love distinctive single origins, there is plenty here to explore. But if you usually reach for more familiar, chocolate-forward coffees and have wondered what specialty coffee can become, this is an incredible place to begin.

It's sweet. It's recognizable. And then it surprises you.

About Yulissa

Yulissa Chambi's family purchased their land in the mountains surrounding Caranavi in the 1980s. Coffee was planted there years later, but difficult economics and limited investment in Bolivia's coffee industry eventually caused production to decline.

In 2019, Yulissa's generation decided to bring the farm back.

The family renovated its aging coffee fields and planted new ones, while Yulissa immersed herself in the craft—from growing and processing to roasting and brewing. She would go on to become Bolivia's National AeroPress Champion.

Today, her family's farm represents both a continuation of its history and an exciting glimpse at the future of Bolivian specialty coffee.

Bolivia is one of South America's smallest coffee exporters, and its mountainous, landlocked geography makes producing and exporting small specialty lots particularly challenging.

That makes a coffee like this uncommon—and worth slowing down for.

The Process

Anaerobic Washed

What we appreciate most about Yulissa's approach is her restraint.

She uses anaerobic fermentation not to overpower the coffee or manufacture something unusual, but to deepen and support the qualities already there.

The process isn't the point. The coffee is.

And we think you can taste the difference.

How We Like to Brew It

AeroPress

We've enjoyed exploring this coffee in different ways, but we keep coming back to the AeroPress.

It brings together the concentrated sweetness, chocolate foundation, and juicy fruit that make this coffee so much fun to drink.

And there's something fitting about brewing Yulissa's coffee this way.

After all, the person who grew it happens to be a Bolivian National AeroPress Champion.

Coffee Details

Grower: Yulissa Chambi
Region: San Lorenzo, Caranavi, La Paz, Bolivia
Elevation: 1,550 MASL
Cultivar: Red Catuai
Process: Anaerobic Washed

A Final Invitation

We believe coffee is a gift worth paying attention to.

Sometimes that means finding beauty in a familiar cup. Other times, it means discovering something you didn't know coffee could be.

This is one of those coffees.

Our job isn't to tell you exactly what you're supposed to taste. It's to honor the work behind the coffee, roast it with care, and invite you into the experience.

Start with the chocolate. Find the fruit. Then see where the cup takes you.