tags: [] - coffee/geography - coffee/geography/south-america - coffee/geography/bolivia aliases: - Cochabamba coffee Bolivia - Yungas de Vandiola - Vandiola coffee created: 2026-05-14 updated: 2026-05-14

Cochabamba Coffee Region¶

Tags: #coffee/geography #coffee/geography/south-america #coffee/geography/bolivia Aliases: Cochabamba coffee Bolivia, Yungas de Vandiola, Vandiola coffee Related: Bolivia MOC | Bolivia | Nor Yungas Coffee Region | Washed Process Status: ✅ Complete

Overview¶

The Cochabamba coffee region — specifically the Yungas de Vandiola sub-zone in Cochabamba Department — is Bolivia's third coffee-producing area, smaller and less developed than the La Paz Yungas zones. Coffee is grown at 900–1,800 metres on the tropical mountain slopes of the eastern Andes in Cochabamba Department, with growing specialty interest in the higher-altitude sub-zones. The region is less integrated into Bolivia's main cooperative export infrastructure than Nor and Sud Yungas; production is partially channelled through FECAFEB affiliates and partially sold locally.

Geography and Terrain¶

Cochabamba Department is in central Bolivia, with the coffee-growing Yungas de Vandiola area on the department's tropical northeastern escarpment at 900–1,800 metres. The terrain drops from the Eastern Cordillera toward the Beni and Chapare lowlands. The Chapare sub-region (lower altitude, 300–900 m) is Bolivia's primary coca-producing zone and has historically been a focus of USAID alternative development programmes that promoted coffee as a substitute crop.

Farming Systems¶

Smallholder cultivation; farm sizes typically 2–4 hectares. Some producers are affiliated with FECAFEB cooperatives; others sell through local traders. Organic certification is less widespread than in the La Paz Yungas.

Processing¶

Washed processing at farm and cooperative level. The altitude and dry-season conditions at 1,200–1,800 m provide adequate drying conditions.

Varieties¶

Caturra is more prevalent than in the La Paz Yungas zones. Typica is present in older plots and on quality-focused farms. Some Catimor introduced through development programmes.

Cup Profile¶

Cochabamba washed Arabica (1,200–1,800 m): mild, balanced; caramel, chocolate, mild citrus; medium body; SCA 79–83 for typical lots; quality sub-zones approaching 84–85. Profile is softer and less complex than the higher-altitude Nor Yungas benchmark.

Key Facts¶

Cochabamba Department; Yungas de Vandiola zone; eastern Andes tropical foothills; 900–1,800 m
Third Bolivian coffee zone by volume and quality significance
Adjacent Chapare zone: historical coca-producing area; USAID alternative development promoted coffee
Dominant varieties: Caturra, Typica; some Catimor
Processing: washed; partial FECAFEB cooperative affiliation
Cup profile: mild, balanced, chocolate/caramel; commercial to lower-specialty tier

References¶

This article is part of All-About-Coffee.com - The comprehensive coffee knowledgebase.