Bolivian Coffee Beans

Bolivia Grows Some of the Most Remarkable Coffee in the World

Almost no one outside Bolivia knows it. This bag exists to change that.

Our coffee comes from Caranavi, Bolivia, a town at 1,600 meters (5,249 feet) above sea level in the tropical valleys of the Andes. The region is called Yungas, which means "warm valley" in Aymara. It is one of the highest elevation and lowest latitude coffee growing regions in the world.

At that altitude the cherries ripen slowly. Strong Andean sun by day, cold mountain winds by night. The temperature swing forces the cherry to develop with greater density, higher natural sugar content, and a complexity that lower elevations cannot produce. The soil is nutrient rich, inside a complex tropical forest ecosystem.

These are not commodity beans from a broker. They were selected personally, through cuppings in Bolivia, against a specific flavor architecture.

The Cup

Cup score: 85 to 87.

Flavor architecture: red cherry, citrus, and a cacao finish.

This is a coffee with enough character to stand on its own. The citrus acidity is bright without being sharp. The red cherry sweetness is clean, not jammy. The cacao finish lingers without turning bitter. It drinks well black, and it holds up to milk.

The Origin Story

We source directly from standout Bolivian producers known for quality and consistency. Most own the fincas where their coffee grows, which means traceability and careful processing from farm to mill.

Our founder traveled to Santa Cruz, Bolivia, cupped five coffees from the region, brought three back to Denver, and worked with Kevin, our roaster, to select the one with the right flavor profile. The coffee had to be exceptional on its own and also work alongside the functional mushroom extracts in our flagship product. This bag is the pure version: the same beans, roasted the same way, without the extracts.

Bolivia grows remarkable coffee and almost no one outside Bolivia knows it. This bag exists to change that.

How to Grind and Brew

Whole bean holds freshness longer than pre-ground. Grind right before brewing for the best cup.

General ratio: 1:15 coffee to water. Water at 200 degrees F / 93 degrees C.

Drip Machine

Medium grind (like table salt). 3 to 5 Tbsp per 7 to 12 fl oz water. Standard paper or metal filter.

French Press

Coarse grind (like sea salt). 3 to 5 Tbsp per 8 fl oz water. Steep 4 minutes. Press slowly. Pour immediately.

V60 / Pour Over

Medium-fine grind (slightly finer than table salt). 22g coffee, 330g water. Bloom 30 seconds, then pour in steady spirals. Total brew time 2:30 to 3:00.

Chemex

Medium-coarse grind (between table salt and sea salt). 30g coffee, 450g water. Bloom 45 seconds, then pulse pour. Total brew time 3:30 to 4:00.

AeroPress

Medium-fine grind. 15g coffee, 230g water at 200 degrees F. Stir 10 seconds. Press at 1:30. Invert method works equally well.

Roast Date and Freshness

Each bag is roasted in small batches in Denver, Colorado by Kevin, our roaster. The roast date is printed on the back of every bag. Coffee is best within 30 days of the roast date. The one-way valve on the front of the bag lets CO2 escape without letting oxygen in, so the coffee stays fresh from the roaster to your kitchen.

Store at room temperature, away from direct sunlight. Seal the bag after each use.

Product Specifications

About Magic Munch

Magic Munch is a nootropic company built on a simple idea: what you put in your body should be worth putting in your body, and you should be able to verify it.

We are immigrant founded and operated in Denver, Colorado. Our formulations are developed by our founder, a chef and culinary nutritionist with a background spanning professional kitchens, commercial food manufacturing, and elite sports performance nutrition.

This whole bean bag is the pure expression of the Bolivian coffee we selected. No extracts, no additions. Just the beans, roasted carefully, ready to grind and brew.

Giving Back

1% of every sale goes to underserved communities in Santa Cruz, Bolivia, through our partnership with Protege tu Corazon, Proyecto Solidario.

Why Try the Mushroom Version?

This is the same Bolivian coffee base we use in our flagship Mushroom Coffee. Same beans, same roast, same origin story. The difference is what we add to it: 1,056 mg of Lion's Mane and 1,056 mg of Turkey Tail full spectrum fruiting body extract per serving, delivering 944 mg of beta-glucans with a public certificate of analysis.

If you drink this bag and love the coffee, the mushroom version is the next step. Same origin, same flavor architecture, with functional mushroom extracts formulated to work alongside it. The coffee's citrus acidity and chocolate forward notes balance the earthiness of Lion's Mane and the oat forward character of Turkey Tail. The pairing was validated using The Flavor Bible. It was not chosen by accident.

Explore the Mushroom Coffee or try both in the Coffee Bundle.

Frequently Asked Questions

Is this coffee organic?

No, this coffee is not certified organic. We state that plainly. The coffee is single origin from Caranavi, Bolivia, grown at 1,600 meters above sea level by producers who own their fincas and process carefully from farm to mill. The quality speaks through the cup score (85 to 87), not through a certification we do not have.

What is the roast level?

We roast to bring out the citrus acidity and cacao finish that the altitude and varietal produce. The roast is calibrated by Kevin, our roaster in Denver, specifically for this bean. It is not a dark roast. It is not a blonde roast. It is the roast that makes this particular coffee taste like what it is.

How fresh is the coffee when it ships?

Each bag is roasted in small batches and shipped with the roast date printed on the back. The one-way valve on the bag preserves freshness during shipping. We aim for coffee to reach you within 7 to 10 days of the roast date.

Why whole bean and not pre-ground?

Whole bean holds freshness and flavor significantly longer than pre-ground. Grinding right before brewing gives you the fullest expression of what the farm and the roaster built. If you do not have a grinder at home, a local coffee shop will usually grind for you. Just tell them your brew method and they will set the grind size.

What makes Bolivian coffee special?

Bolivia grows coffee at one of the highest elevations and lowest latitudes in the world. The Andean climate creates a temperature swing that forces the cherry to ripen slowly, concentrating sugar and building complexity. Bolivia also produces relatively small volumes compared to Brazil or Colombia, which means the coffee is less likely to be blended into commodity supply chains. Most Bolivian coffee stays in Bolivia or reaches specialty buyers directly. Almost no one outside Bolivia knows what they are missing.

Can I subscribe and save?

Yes. Subscribe and save is available at 10% off, with delivery every 30 or 60 days. You can pause, skip, or cancel anytime from your account.