Caupalicam

Caupalicam coffee is cultivated in Bolivia’s Yungas valleys, within the La Paz Department, at altitudes ranging from 800 to 2,300 meters. This high-altitude environment allows Arabica beans to mature slowly, producing a cup with smooth body, balanced acidity, and delicate sweetness. Flavor notes often include floral tones, subtle red fruits like apple or grape, and caramel‑chocolate undertones.

In the 19th century, Caupalicam was one of Bolivia’s most celebrated coffee districts, with beans highly sought after in Europe and compared favorably to Yemen’s famed Mocha. The region’s fertile soils and ideal climate made coffee cultivation so natural that seeds dropped on the ground could sprout into trees. Today, smallholder farmers continue this legacy, blending tradition with sustainable practices to preserve its distinctive character.

Caupalicam coffee embodies Bolivia’s heritage — a mild, elegant brew shaped by altitude, history, and dedication.