Bolivia
Bolivia is a landlocked country known for producing high-quality Arabica coffee, particularly from the Yungas region. While not as globally famous for its coffee culture as some of its South American neighbors, Bolivia offers a strong and flavorful coffee experience, often with a focus on highlighting the natural characteristics of their beans.
Here are the different ways to order coffee in Bolivia and what's in them:
Traditional and Common Coffee Orders:
Café Solo (or Un Café): Similar to Argentina, this is a single shot of espresso. It's a strong, concentrated coffee.
Café Doble: A double shot of espresso, for those who need a stronger kick.
Café con Leche: This is a very common order, especially for breakfast. It's typically a mix of coffee and steamed milk, often in roughly equal proportions. The exact ratio can vary by café and personal preference. It's similar to a latte or café au lait.
Cortado: Another popular Italian-influenced drink, "cortado" means "cut." It's an espresso "cut" with a small amount of steamed milk and a thin layer of foam. It's less milky than a café con leche.
Lágrima: Meaning "tear," this is essentially a cup of warm milk with just a "tear" or a tiny dash of coffee. It's ideal for those who prefer very milky, lightly flavored coffee.
Americano: An espresso diluted with hot water. This will give you a less intense, larger cup of coffee similar to a drip coffee.
Specialty and Unique Bolivian Coffee Experiences:
Sultana (or Cascara): This is a unique and traditional Bolivian drink that is not technically coffee, but it comes from the coffee plant. "Sultana" is made from the dried outer skin (pulp) of the coffee cherry, which is steeped in hot water like a tea. It has a fruity, sweet, and often subtly floral flavor profile, with notes of rose hip, hibiscus, cherry, or even mango. In Bolivia, it's often served with cinnamon, cloves, and sugar. It's lower in caffeine than brewed coffee.
Cappuccino: While less common than in some other countries, you can find cappuccinos in more modern cafes, especially in larger cities like La Paz or Santa Cruz. It's typically made with espresso, steamed milk, and a generous layer of foamed milk on top, often dusted with cocoa or cinnamon.
Café Pasado / Café de Olla (less common, but possible in traditional settings): This refers to filtered or drip coffee, sometimes prepared in a large pot (olla) with spices like cinnamon or clove, similar to traditional Latin American methods. This might be found more in homes or very traditional eateries rather than trendy cafes.
Key Characteristics of Bolivian Coffee:
Bolivian coffee is increasingly gaining recognition for its high quality. Beans are typically:
Arabica: The dominant varietal grown.
High-Altitude: Grown at high elevations in the Andes, which contributes to complex flavors.
Washed Processed: Most Bolivian coffee is washed, which contributes to a clean, bright, and often acidic flavor profile.
Flavor Notes: Known for notes of berries, sugar cane, red wine, milk chocolate, citrus (lemon, lemongrass), caramel, and sometimes herbal undertones. It often has a creamy body with a crisp acidity.
Tips for Ordering:
Pronunciation: Basic Spanish phrases will be helpful.
Cafes: In larger cities, you'll find modern coffee shops with trained baristas. In smaller towns, the options might be more limited to traditional preparations.
Sweeteners: Sugar is usually provided, and often a glass of sparkling water.
Bolivian coffee culture is more about savoring a good cup, often in a social setting, rather than a quick grab-and-go. Enjoy the rich flavors of this emerging coffee origin!
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.