Family Navarro
TASTING NOTES Super sweet notes of raspberry jam, with a hint of peach alongside it before it drifts into brown sugar. On the aftertaste is a shoulder of dried apple alongside that brown sugar for a well balanced cup. FARM INFO This special microlot was produced by the Navarro family in Taipiplaya, a remote township on the outskirts of the Caranavi province. Caranavi is the epicentre for specialty production in Bolivia, with incredibly high elevations, rich soil, and wide daily temperature ranges providing the perfect conditions for exceptional coffee. Known as Finca Navarro, the family’s farm is found at 1,600-1,700m above sea level and grows Caturra and Catuaí varietals. Interestingly, because it sits at sixteen degrees latitude (for reference, most farms in Caranavi sit at fifteen degrees), cherry maturation here is quite slow, leading to more complex sugars and a greater intensity of flavour in the final cup. Carefully hand-picked and processed on the same day at the Buena Vista w
Available Sizes & Prices
250g: $22.00
500g: $44.00
1kg: $88.00
Prices updated:Regional Comparison: Bolivia
Brewing Guides
Hario Switch
if sour: make grind finer by 3–5 clicks (reduce particle size) and/or raise temp 1–3°C; if bitter: make grind coarser by 3–5 clicks and/or lower temp 1–3°C
Brewing Steps
- 1. Bloom with 30g water for 30–45 seconds (fully saturate grounds, start timer as you pour).
- 2. Pour to 150g by 1:15 – pour steadily in a spiral, then gently stir once to ensure even extraction.
- 3. Final pour/timing instruction: pour remaining water to 240g by ~1:45–2:00, allow immersion to continue; at ~2:30–2:45 press the Hario Switch to drain and let the brew finish draining.
- 4. Total time and serving: aim for total contact/drain 2:45–3:15. Serve immediately. Adjust grind + temp next brew to dial sweetness and clarity.
Pro Tips
- 💡 Best technique for this coffee/method: emphasize a clean 30–45s bloom and an even, gentle spiral pour to highlight raspberry/peach sweetness—avoid aggressive agitation after the bloom.
- 💡 Key factor for success: control total contact time (2:45–3:15) and maintain consistent pour rhythm; small grind adjustments (±3 clicks) will dramatically change fruit clarity and brown‑sugar balance.
Sour → grind finer by 3–5 clicks, increase brew temperature 1–3°C, or slightly increase contact time. Bitter → grind coarser by 3–5 clicks, reduce temperature 1–3°C, shorten contact time or reduce dose slightly.
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