Bolivia Espresso:
Flavor Profile & Dial-In Guide
Bolivia is a hidden gem — high altitude, excellent varietals, and production quality that punches above its reputation. Bolivian washed coffees from Caranavi have a distinctive complexity: dried fruit, dark chocolate, and a spiced quality that's unlike typical Central American profiles. Often found in small lots from specialty roasters.
Flavor profile
Dial-in tips for Bolivia espresso
Standard 1:2 starting point. These coffees are complex — extended ratio can showcase more nuance.
Allow 9–13 days post-roast.
Temperature: 92–93°C.
Smaller lots mean more variation between bags — budget an extra shot for each new bag.
Suggested starting recipe
Starting parameters for Bolivia
Dose
18g
Yield
36–40g
Ratio
1:2–1:2.2
Time
26–32s
These are starting points — adjust based on your specific lot, roast level, and machine.
Dialing in Bolivia? Log every shot.
Grindset tracks your dose, yield, and time — and gives you specific adjustments after each shot.
Try Grindset free🇧🇴 Bolivia at a glance
Altitude
1,200–1,800m
Regions
Caranavi, Yungas, La Paz
Process
Washed
Varietals
Typica, Caturra, Catuaí