Intelligentsia - Consumer orders over $35 get FREE shipping all February long!

At altitudes reaching 2600 m.a.s.l., Takesi is the highest coffee farm in the world. Extreme temperature shifts between day and night slow cherry maturation, resulting in lush flavors of blackberry and plum leading to a sweet macadamia nut finish.
  • SKU 201501
  • Country Bolivia
  • Region within Country Yanacachi, Sud Yungas
  • Elevation 1850 - 2600 m.a.s.l.
  • Farm / Producer Name Finca Takesi
  • Farmer / Producer Name Carlos and Mariana Iturralde
  • Buyer Ben Morse
  • Cultivar Typica
  • Harvest Time March - October 2016
Direct Trade 1
Single Origin 1
In Season 1
Stone FruitBerrySweet Nuts

Finca Takesi Bolivia Typica

Finca Takesi is a coffee farm located in Yanacachi, high in the Sud Yungas mountain region of Bolivia. With close to forty hectares of fertile land surrounding a nearby tungsten and tin mine at their disposal, Mariana Iturralde and her father Carlos set out in 2001 to prove that phenomenal specialty coffee could be grown at extreme altitudes. Growing coffee at upwards of 2600 m.a.s.l, Finca Takesi is the world’s highest altitude coffee farm. Finca Takesi cultivates a number of coffee varieties, including Typica, Geisha, Catuaí, and Java in various separate plots throughout the farm.

Marianna and her farm manager, Juvenal Ari, have worked tirelessly over the past fourteen years to continue to build and maintain a specialty coffee farming model that focuses exclusively on micro-lot coffees and, in many ways, goes against the conventional wisdom of what constitutes a sustainable coffee farming operation. Finca Takesi currently employs eight full-time workers. This is very unusual and expensive for a coffee farm of their size. That said, with a annual harvest cycle that can span from March to December and, an increasingly scarce seasonal coffee workforce in Bolivia, Mariana has made the calculation that the expense of a full-time team is far outweighed by the long term planning advantages as well as the ability to better manage quality control. Based on the extraordinary results of this year’s harvest, it is safe say that Finca Takesi is truly mastering the art of growing coffee at extreme altitudes. This season, Juvenal and his team completely rebuilt the wet mill on Finca Takesi. This project included the installation of a large Penogas pulping and washing unit that was purchased in early 2015. Three new, tile-lined fermentation tanks were also part of the construction. These investments to improve their processing methods as well as the efforts made to adapt their growing techniques to the extreme elevations, cold temperatures, and limited daily sunlight have yielded some of the finest heirloom Typica variety coffees that we at Intelligentsia Coffee have ever tasted.

Typica is one of the two oldest known varieties of the coffea arabica species and its arrival in Bolivia recounts the history of coffee. C. Arabica originated in Ethiopia where today the species still grows wild in the tropical highland forests. The C. Arabica species was introduced in Yemen in the 13th or 14th century. Around 1700, coffee plants from Yemen—including Typica—were planted at the Hortus Botanicus in Amsterdam. It was Typica trees from the Dutch botanical garden that were introduced throughout Central and South America and it was the first coffee planted in the New World. It is a noble variety, recognizable by its oval-shaped fruit and bronze colored leaves and coveted by tasters for its sweetness and complex flavor traits. Yet despite its tremendous quality potential, Typica is on the run—it has nearly disappeared from the Americas and is rarely planted anymore due to its low productivity and fragility. Bolivia is one of the few places in the world where this heirloom variety still represents a significant portion of the coffees being cultivated.

We at Intelligentsia Coffee are very excited to continue, for a fourth consecutive year, our exclusive Direct Trade relationship with Finca Takesi and are privileged to be the only roaster in North America to offer coffees from this extraordinary farm.

Espresso

Espresso

All home and commercial espresso machines.

Turkish Grind

Turkish Grind

If you need a little bit coarser grind for your espresso machine or utilize this favorite preparation in eastern Europe.

Stovetop Espresso

Stovetop Espresso

Moka pots and stovetop espresso kettles need a very fine grind.

Cone Filter - Paper

Cone Filter - Paper

Most automatic and electric brewers utilize this grind setting.

Cone Filter - Gold

Cone Filter - Gold

Automatic brewers with reusable mesh filters, or a Kone manual brewing insert.

Universal

Universal

If you're buying for a friend, or are just not sure - this is a good grind for most drip brewers.

Technivorm

Technivorm

We found this excellent automatic brewer needed a bit coarser grind than other cone filter brewers.

Vacuum Brewer

Vacuum Brewer

For those with an electric or flame-heated vacuum brewer.

Flat Bottom - Paper

Flat Bottom - Paper

Any basket-style brewer, including automatic and Kalita wave manual brewing.

Flat Bottom - Gold

Flat Bottom - Gold

For automatic brewers with basket-style reusable filters.

French Press

Hario Dripper

Manual pourover cone brewing is a simple, no frills way of brewing.

Grind Type

French Press

A classic of immersion brewing. Select this grind for perfect classical preparation.

Chemex

Chemex

The iconic Chemex, this grind provides a perfectly paired offering for the special filters made for this brewer.

Percolator

Percolator

Our coarsest grind, this also provides a good pre-ground solution for cold brew at home.

Whole Bean

Whole Bean

For those with a grinder at home, we love freshly ground coffee! We prefer burr grinders for a more even brew.