tags: [] - coffee/geography - coffee/geography/south-america - coffee/geography/bolivia aliases: - Nor Yungas coffee - Caranavi coffee - North Yungas Bolivia created: 2026-05-14 updated: 2026-05-14

Nor Yungas Coffee Region¶

Tags: #coffee/geography #coffee/geography/south-america #coffee/geography/bolivia Aliases: Nor Yungas coffee, Caranavi coffee, North Yungas Bolivia Related: Bolivia MOC | Bolivia | Sud Yungas Coffee Region | Washed Process | Typica | Organic Coffee Status: ✅ Complete

Overview¶

Nor Yungas (North Yungas) is Bolivia's primary and most internationally recognised coffee-growing region, centred on the Caranavi area in La Paz Department at altitudes of 1,200–2,300 metres. The region encompasses the steep, subtropical river valleys that descend northeast from the Andes Cordillera Real toward the Amazon lowlands, producing conditions — volcanic-origin soils, high rainfall, cool temperatures, and dramatic altitude — that support Bolivia's most complex and highly scored specialty lots. Caranavi (approximately 600 m) is the commercial and logistics hub of the Bolivian coffee sector, hosting the main processing, milling, and export infrastructure. The region is Bolivia's closest analogue to Peru's Cajamarca in its combination of altitude, Typica dominance, and cooperative-organised smallholder production.

Geography and Terrain¶

Nor Yungas Province is located northeast of La Paz, with the coffee-growing zones at 1,200–2,300 metres on the steep valley walls of the Yungas escarpment. The terrain is characterised by extreme topographic relief: the "Death Road" (Yungas Road) — formerly the only connection between La Paz and Caranavi — traverses some of the most dramatic terrain in South America, dropping 3,600 metres over approximately 70 km. Soils are deep, well-drained, fertile tropical mountain soils derived from weathered Andean volcanic and metamorphic parent material, with high organic matter content under the subtropical vegetation cover.

Annual rainfall is 1,500–2,500 mm, heavily concentrated in the November–March wet season, with a dry season from April to October providing harvest and drying conditions.

Farming Systems¶

Smallholder agroforestry farms of 2–5 hectares, predominantly shade-grown under banana, citrus, and native tree canopy. The majority of Nor Yungas producers are affiliated with cooperatives under the FECAFEB federation, which provides collective wet mill access, organic certification support, and export logistics. Individual farms are too remote for economically viable independent export.

Processing¶

Washed processing at cooperative wet mills. Cherry is transported from farms to collection points (in many cases by backpack or mule on steep terrain), then mechanically pulped, fermented in tanks for 12–24 hours, washed, and dried on patios or raised beds. The dry season harvest window (April–August) provides good drying conditions.

Varieties¶

Typica (60–70%): Bolivia's dominant variety nationally and the source of the region's finest specialty lots. Well-adapted to the altitude and climate conditions of the upper Yungas. Cup quality is consistently clean and sweet with defined acidity.

Caturra (20–30%): adopted for productivity on steeper and more accessible plots.

Bourbon: limited presence on specialty-focused farms.

Cup Profile¶

Nor Yungas washed Typica (1,500–2,300 m): clean, bright; citrus (orange, lemon), stone fruit (peach, apricot), caramel, mild chocolate; well-defined malic/citric acidity; medium-full body; long, sweet finish. Bolivia's most internationally competitive cup profile. SCA 84–88 for quality cooperative lots; exceptional micro-lots 88+.

Key Facts¶

Nor Yungas Province, La Paz Department; northeast of La Paz on Andean escarpment; 1,200–2,300 m
Caranavi (~600 m): commercial hub; main processing, milling, and export infrastructure
Dominant variety: Typica (60–70%); Caturra (20–30%)
Processing: washed at cooperative mills; dry season (April–October) harvest and drying window
FECAFEB cooperative network; organic and fair-trade certified
Bolivia's most internationally recognised terroir; undervalued relative to cup quality
Cup profile: citrus, stone fruit, caramel, clean bright acidity; SCA 84–88 for quality lots

References¶

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