Bolivia | Carmelita | Caturra Coco Natural

$36.00 AUD

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35 in stock

Roast Date Upcoming Roast

Size 320g

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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee — and this one happens to play nicely with milk too. Expect a softer balanced cup where the sweetness carries through without turning sharp.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Caturra

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Caturra is a dwarf mutation of Bourbon discovered in Brazil in the early 20th century. Its compact size allows for higher planting density and easier harvesting, making it a farmer-friendly choice. It retains much of Bourbon’s flavor characteristics but can be slightly less complex. It is commonly grown in Colombia and Central America.

Processing Method: Natural Coco

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The Coco Natural process is an innovative approach where whole coffee cherries are dried with the skin intact, allowing the fruit to impart more flavor into the beans. By carefully controlling the drying environment, this method enhances the complexity of the cup profile, often highlighting tropical fruit and delicate sweetness. It’s a sustainable practice that maximizes the use of natural resources.

Producer: Carmela Aduviri

Farm: Carmelita

Region / Area: Caranavi, Bolivia

Altitude: 1500–1670 MASL

Harvest Period: December – June 2025

Sourcing Partner: Melbourne Coffee Merchants

Coffee Storage Frozen

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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Roast Details

Roast Style Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level Light

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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11-13% is Light with balanced acidity and sweetness; 14-16% is Medium for rounded body and caramel; 16-20% is Dark for rich, chocolatey and intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss 11.0%

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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9-13% of the bean's initial weight

External Agtron: 66

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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.

Roasted On: Roest L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Intensely fruit forward and tropical, with tamarind, hibiscus tea and rose hip florals. "orange, sweet, melon, super floral when cool, yellow peach, white choc, lemon, tropical, orange peel, floral, juicy, balanced, tropical, almond meal, smooth, young mango, tea-like, lemon curd, chocolate"

Cupping Score: 86.75

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable To Go With Milk?: Yes

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Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Import into xBloom (18g)

About Carmelita

This coffee was produced by Carmela Aduviri in Copacabana, a small and remote settlement 180 kilometres from La Paz in the heart of the Caranavi province. This region is the epicentre for specialty coffee production in Bolivia, with incredibly high elevations, rich soil, and wide daily temperature ranges providing the perfect conditions to produce exceptional coffee. Carmelita farm is around three hectares in size and sits at an elevation of 1,400–1,550 metres above sea level. Because the region is so steep, the farm is laid out across five ‘floors,’ and contains a number of corridors to make the picking and loading of the cherries easier.

About Carmela Aduviri

Carmela moved to the region when she was 25, and has spent almost 50 years working in coffee, all while raising eight children. Carmela is a member of Agricafe’s Sol de la Mañana program, which is aimed at improving infrastructure and farming practices at farm level to create a more sustainable future for coffee in Bolivia. Since joining in 2014, Carmela has built a vibrant coffee nursery and learned to prune, feed, and manage her coffee plantation to increase her yields. The program has encouraged her invest in her plantation and take a long-term view towards coffee farming. In doing so she has established the foundations for a more sustainable, and ultimately more profitable, future for her family. Carmelita farm is planted with a mix of Caturra and Catuaí variety trees, with a little bit of Java.

About Caturra Coco Natural

The Coco Natural processing method used for this Caturra bean is an innovative approach where whole coffee cherries are dried with the skin intact, allowing the fruit to impart more flavor into the beans. By controlling the drying environment carefully, the beans are exposed to the natural sugars and compounds in the cherry, resulting in more intense fruity and floral notes.

This method enhances the complexity of the cup profile, often highlighting tropical fruit and delicate sweetness. The Coco Natural process also aligns with sustainable farming practices, as it maximizes the use of natural resources and minimizes waste.

Coffee in Bolivia
Coffee production in Bolivia has evolved significantly, with the country now producing some of the world's finest specialty coffees. Coffee is primarily grown in regions like Caranavi, which boasts high altitudes and favorable microclimates that are ideal for cultivating specialty varieties like Caturra. Bolivian coffee is prized for its unique flavor profiles, often characterized by a bright acidity, floral notes, and a refined sweetness. In recent years, Bolivian coffee farmers, like the Aduviri, have embraced innovative farming and processing techniques to enhance quality. Efforts to improve sustainability, infrastructure, and coffee processing have bolstered Bolivia's standing in the global coffee market. However, challenges like low yields and logistical difficulties still affect the industry, making it a niche but highly sought-after origin for premium coffee buyers.

SKU: BOL0209_320g
Package Weight: 400g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.

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Bolivia | Carmelita | Caturra Coco Natural