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Bolivia Apolo La Paz Department


Flavor Profile

Cupping Notes
Transparent citrus and tangerine acidity. With remarkable clarity, complexity, and creaminess.

Attributes (1-7)

Flavors (1-4)


  • CategoryConventional
  • CountryBolivia
  • Local RegionApolo
  • ProcessWashed
  • VarietyTypica, Castillo
  • Altitude (meters)1,700 masl
  • HarvestSeptember - December
  • Organic CertificationNo
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
Starting at $9.40 / lb
As low as $8.65

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raw green bean Green coffee is raw Roast prior to consumption

Apolo is an indigenous region of Northern Bolivia that had never commercially grown or exported coffee, until they began working with Wildlife Conservation Society and Cafe Kreyol in order to create a model of ecological preservation, and economic sustainable income. Cafe Kreyol works directly with 5 indigenous communities of Apolo, that speak a form of Quechua that predates the Incas.

The coffee from this region, with a very defined orange acidity (when roasted light), chocolatey flavor, and sweet aroma, is quickly taking it’s place as one of the top coffees of Bolivia.

Cupping notes:Transparent citrus and tangerine acidity. With remarkable clarity, complexity, and creaminess.

Try before you stock up with a 1/2lb sample!!

Customer Reviews

Average Rating
August 14, 2022

Roasted to Full City, but the color of the bean is lighter than what I normally see at that range. Also on the lower end of how much chaff there was. The unroasted beans had a more herbaceous aroma than I would normally smell. The dry fragrance does give a peek into the flavor, but it’s not as strong and specific as the coffee itself actually is in the cup. The wet aroma brings out the white grape, lime and a hint of mint leaf, which gives a better clue to the cup. As far as taste, I started off with a pour over (Chemex) and it was a very light flavor as first, and then a pleasant sweetness crept in as it cooled off. White grape juice and a white sugar sweetness was there all the way through, but were a bit like a courteous neighbor. Not absent, but not close enough to come over for dinner. The big win with this method was the brewing aroma, which is not to be scoffed at. :) The AeroPress (immersion) and Americano (espresso) methods were basically the same. The flavor was much more punchy from the get-go, and the citrus invited itself over for dinner. (Lol). It seemed a bit more like lime to me, but I can see how CBC would note it as tangerine. Since I like that aspect in my coffee, I was quite a fan. Adding milk to this coffee was the only part that was not amazing. I won’t take a star away from this coffee for it, but the flavor just wasn’t able to shine through in a flat white. Granted, I rarely, if ever put cream in an auto-drip coffee or anything like that, so that may be a different story. In this case though, the flavor was pretty muted. The tartaric acid poked through a wee bit, and the sweetness snuck in a bit, but that’s it. (The neighbor who stares at you through the blinds, if you will?)

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January 1, 2022

This is the first bean I tried in my sr800. The extension tube hasn't shown yet, so I ran the 800 straight outta the box. Ran it to about a minute past 1st crack and left it on cool cycle for 4 minutes. Roughly 10-12 minutes total but I was scrambling to make sure I was doing everything "right" so I'm not totally sure. After 72 hours: Interesting! The citrus shines through but it's slightly muted by the AMAZING body and mouthfeel. It finishes a bit chocolatey and sorta like raisins... and incredibly smoothly. Surprised me how smooth. Going to try the Apolo a bit darker to see what happens to those interesting citrus notes. I'm guessing more of the earthy, chocolate will shine through. Side note; I love Bolivian coffee... so I'm partial. Awesome bean to start with! Super impressed with the sr800, even without the extension tube.

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March 14, 2023

When referring to Light or Dark it is (Light = 1 Cracks and Dark = 2 Crack) and we rated it from 1:10. The Light brew was with 8 Cups of Water and 51 Grams of Coffee and Flavor was Caramel taste with a rate of 25 and Strength of Coffee Strong . As you can see that the coffee was so good I rated it much higher than a 10 to show how much I love this one and will buy it again.

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November 20, 2022

Great tasting coffee. We use it to make latte's with our Breville espresso maker. This was our first time roasting coffee at home. We used a stovetop popcorn maker for roasting and it turned out better than any espresso I've purchased at the store. Tons of crema, very sweet with caramel and chocolatey notes. Love it.

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July 24, 2022

The best coffee so far! I roasted this to a medium dark since I like a lighter roast in the morning. I'm a beginner roaster, but would not hesitate to serve this to guests.

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June 6, 2022

I have roasted about 1 lb of these beans. The color was a bit lighter then I expected from a 15 minute roast which may just be my roasting technique as I am still learning what I am doing. THe flavor is nice and bright in the lighter roast I did. The medium roasted beans are not as rich on the pallet as I had hoped but as this is a my first bean I picked out to work through I am satisfied with the bean as a whole. Look forward to roasting some more.

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March 2, 2023

The Bolivia Organic Apolo is my favorite bean so far. I love the flavor profile at a dark roast. I recommend this bean to any new roasters out there like myself. It has the chocolate and caramel tones that come at later roast times and are delicious!

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July 18, 2022

I roasted this just into second crack and found the chocolate notes were not as pronounced. I will try a longer roast but overall a very subtle coffee and a smooth finish

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June 6, 2022

First tried a 1lb bag, then 3, then 5. Initially preferred Bolivian Caranavi; but when I switch from a WhirleyPop to an SR800 w/extension tube Apolo became my favorite. Day ago roasted my 14th batch; hit start of yellow (300° chamber temp probe) 3:00; 1st-K 8:00 (395°) & because I had a strong 1st-K after my 425° probe alarm at 1:50 into 1st-K did 4, 1oz scoops (average 2) & then hit 2nd-K 3:10 into 1st at 420°. I thought “Wow, 420.” I didn’t know beans could retain that much heat. Removing/returning the chaff basket & scoop’n takes 10 seconds & the roast chamber temp drops to 390° & would be lower but I drop the fan speed and often charge the heat before scoop’n or after. The heat momentum returns faster when I hit 1st-K earlier (7:30) & slower when later (8:30). When I don’t scoop 2nd-K is normally ±444°. I brew Hario pour over at 203° & ’m getting clean, smooth, mellow favor notes with a trailing subtle dark roast favor when keeping 2nd-K to 0:05 or 0:10 when I hit cooling mode (C-3). After 10–20 seconds at C-3 I dump to an external cooling basket. I’ve done back to back roasts of Apolo at different roast levels for blending but prefer the cup’n of this method. Seems a forgiving bean like Apolo is also suitable for beginners.

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February 8, 2022

This was my first Bolivian coffee, and did a medium dark roast on a Sweet Maria’s Popper. I really am enjoying the medium full body, solid aroma and smooth chocolate notes at the finish. This will be a repeat bean for me.

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February 3, 2022

Roasted to medium and pushed toward the start of second crack. Has almost the typical commercial coffee profile used to stand up to syrups and milk. Not overly distinct beyond the slightly fruity and smokey notes.

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