KaffeBox April 18 Box – The Coffee Collective – Bolivia Finca Buena Vista

Part 1 for KaffeBox April 18 Box, in this post I’ll only write about the Bolivian coffee Finca Buena Vista from the coffee roastery The Coffee CollectiveIn the previous post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.

At my cupping of  The Coffee Collective – Bolivia Finca Buena Vista, I found some of the tones to have similarities to what the description of the bag (Delicate acidity, flavor notes of cocoa, caramel, nougat & pistachios.) and kinda close to what I expected from it. I would also like to know how good this coffee would be with “fika”. I tried it with dark chocolate with sea salt.

I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only preferred enjoyed on their own. For example: Do you like green tea with chocolate? I certainly do not. This felt well balanced.

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!


Cupping notes:
Mild tones of nougat with stronger notes of chocolate and unsalted pistachios.

Information and recipe for the coffee:

Origin: Bolivia
Variety:  Caturra, Typica, Catuai
Farm: The Rodrigues family
Region: Bolinda
Process: Washed
Altitude: 1 500 – 1 700 meters above sea level.

Pour Over:

17g coffee (grind setting on 22B Baratza Sette 270, medium-coarse)
225g of filtered water
40g bloom 30 seconds
91 degrees Celsius

1) 40 g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 115 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 45 seconds
3) 110 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of minutes and 5 seconds.


Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.


Review: In Sundays post, I wrote that my expectation was the following:

“A nice coffee whose description gives me an expectation of stable coffee with simple tones. I think it has a very good balance. Coffee from Bolivia has gone a little bit under my radar, it’s not the kind of tones I’m looking for in a coffee, but I’ve never been disappointed either. It will be interesting to taste The Coffee Collective’s Bolivian”

A very natural like coffee, which is weird because it’s a washed-processed one. This experience is really exciting and can bring some great notes in a washed coffee. Never been like this before, an amazing chocolate likeness with powerful tones right through. They have been very good at the cupping and selecting this coffee.

There is a lovely sweetness present in the coffee, it is very exciting when the taste can be so sweet, yet not to be the same sweetness found in chocolate, but contain a powerful taste of chocolate. It does not have the taste of milk chocolate but the taste of dark chocolate. Now I understand this sounds a little bit whimsical but it’s sweet as milk chocolate but has the taste of dark chocolate, let’s end it with that!


If you have an Espro and a Pour-Over … What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes. Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. In this case, I would choose from situation to situation. In the morning I prefer an Espro brew for breakfast, along with a Hario-brew in the afternoon without anything to it. The coffee is good and loyal to the coffee drinker, it goes great as a cup of love every day!


The chocolate I ate was dark chocolate with sea salt.

Rating: 6.5/10

The rating is only based on taste and quality and is not based on price.

If you want to buy your very own KaffeBox and go through my recipes a?d reflections, be sure to order it so you can be ready for next month’s KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!

Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!



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