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bolivia coffee

【BOLIVIA】CARLOS CALLEJAS

by passage coffee · tokyo, japan

you'll taste red apple before stone fruit. this is 【bolivia】carlos callejas, a washed bolivia from passage coffee.

red applestone fruitpeachcocoa
¥6.4buy from passage coffee

the bean

origin
bolivia
region
yungas
process
washed
varietal
typica
status
in stock
carlos callejas is a washed typica from the yungas region of bolivia, roasted by passage coffee. typica is one of the oldest arabica varieties, and the washed process strips away the fruit skin and pulp before drying, which tends to emphasize clean, defined acidity and clarity. expect red apple and peach on the front, with stone fruit mid-palate and a cocoa finish that adds some weight. because the cup is clean and structured, it rewards filter brewing, where the acidity reads clearly and the stone fruit character has room to develop.

common questions

What does 【BOLIVIA】CARLOS CALLEJAS taste like?

the tasting notes are red apple, stone fruit, peach, and cocoa. the washed process keeps the cup clean, so those fruit flavors read as bright and defined rather than jammy, with the cocoa adding a grounding finish.

How is 【BOLIVIA】CARLOS CALLEJAS grown and processed?

it is a typica variety grown in the yungas region of bolivia and processed using the washed method, which involves removing the fruit before drying to produce a clean, fruit-forward cup with clear acidity.

How should I brew 【BOLIVIA】CARLOS CALLEJAS?

filter methods such as pour over or v60 suit this coffee well, as they preserve the clean clarity that the washed process produces and let the apple and peach notes come through without muddying the cup.

about passage coffee

you're on shiba's quieter back streets in minato, where the office blocks thin out and the foot traffic slows to something more human. passage coffee sits here, a specialty roaster doing its own thing in a neighborhood that doesn't particularly cater to tourists. if you're coming from shibaura or cutting through from mita, it's a detour worth making. the local following is real and consistent, which in tokyo's densely competitive specialty scene means something. roasting in-house puts the sourcing decisions directly in the hands of the people making your cup, so there's no middleman softening the edges of what ends up in your glass. mornings are a good bet, before the lunch crowd shifts the rhythm of shiba's streets entirely.

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tokyo, japan

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