AIPEP

An Organic Bolivian Coffee with Notes of Roasted Almond and Dark Chocolate

This limited release trekker series offering comes to us from the primary-level producer association AIPEP, located in the Yungas mountains of Bolivia. This premium lot was the product of a substantial quality project involving the construction of new drying tables.  The project was fully funded by Cooperative Coffees impact fund, which is used to assist coffee farmers at origin. Amavida has not offered a coffee from Bolivia in years, and this lot of special prep coffee really impressed us. We found this coffee to be very chocolaty and inviting, while retaining some subtle citrus notes that keep it lively.

AIPEP formally founded in 2002. From its beginnings, members worked hard to develop the internal systems for excellent organic production and quality control. AIPEP obtained organic certification when it was founded but had no export market. It wasn’t until 2006 that AIPEP developed a direct relationship with a buyer, thanks to the support of FECAFEB, Federación de Caficultores Exportadores de Bolivia.

In 2020, Cooperative Coffees approved a $10,000 quality project from it’s impact fund to build 30 raised beds for drying coffee at AIPEP. Raised beds are more efficient at drying parchment level coffee, as they allow oxygen to interact with the coffee seeds from the top and the bottom at the same time. By giving farmers in this region access to these new drying tables, the producer group was able to put together some special prep lots to showcase their quality improvement.

The special preparation for this lot starts with cherries that are hand picked, then floated in water in wooden boxes so that underdeveloped and damaged cherries float to be removed. The cherries that sink are then carefully depulped and fermented for 8-12 hours in order to then be washed with fresh water from local sources. Waste water is processed in filtration ponds to avoid contaminating local water sources. Parchment coffee is dried in raised beds under cover for 6-8 days before it is collected by the organization.

The Bottom Line:

This limited release trekker series coffee from AIPEP in Bolivia is a crowd pleaser. Brown sugar, roasted almond, and molasses in the aroma are followed by more roasted almond, brown sugar and dark chocolate in the cup. This coffee is for anyone who prefers nutty, chocolaty brews and it holds up really well with milk (if that’s your thing).

Thanks to our friends at Cooperative Coffees for helping us source this organic coffee and share the story of it’s producers at AIPEP.