Luis Choquehuanca Natural

Luis Choquehuanca NaturalAbout the Coffee Luis Choquehuanca farms in the mountains outside of Caranavi, Bolivia, a region accessible only by winding roads and steep climbs. Luis started with just one hectare of production and has grown his farm to more than seven through replanting, improved farm management, and a steady focus on quality. He works alongside his wife and two sons, and that family effort shows in how the farm has developed over the years. Luis was one of the

Andy Wilkin and Jessie Holmes opened their first cafe and micro-roastery in May 2009 in Toronto's Leslieville neighbourhood

The coffee is processed using the washed method

the process is considered natural and tends to be gentler on the bean's structure than synthetic chemical methods

Olympus sits at the other end of that spectrum entirely

everyday coffee and high standards can coexist

their durable quality materials

and good enough that people come back to it every day without thinking twice

Their sourcing philosophy runs in two directions

The coffee then dries on raised patios for 10 to 15 days

Variety: Caturra

to create a delicious cold-brewed coffee in under 3 minutes

including the software that runs it