Bolivia Juan Pinto

In a region known for its cacao, Juan and Lucía are proving that Bolivia has much more to offer the world of specialty coffee. Finca Paraíso is the result of years of hard work, curiosity, and a philosophy of life that permeates everything: Vivir Bien, a concept inherited from the local indigenous peoples that speaks to thriving in harmony with the community and nature.

Juan came to coffee from the ground up. Raised in a coffee-growing family in Alto Beni, he spent over a decade working at Agricafe, where he trained in wet processing, laboratory work, quality control, roasting, and export. That experience - evaluating lots from smallholder farmers and refining his palate - is now the backbone of Finca Paraíso’s quality.

The farm stands out for its meticulousness: perfectly organized seedbeds, spotless machinery, and storage with attention to detail. Juan never received formal training; he learned by observing, experimenting, and constantly asking himself how to improve. That same curiosity translates into the cup.

Process:
Harvesting is done manually, selecting only the cherries at their optimal ripeness, identified by a deep red color.

After harvesting, the coffee is pulped and placed in plastic bags to begin a controlled fermentation lasting between 24 and 48 hours. During this process, Juan constantly monitors the coffee using traditional methods honed through experience; when the mucilage begins to detach easily from the parchment, the fermentation is considered complete.

Subsequently, the coffee is Washed fresh water and transferred to raised drying beds, where it dries slowly for 15 to 20 days until it reaches approximately 12% moisture content.