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Monastery Coffee

Carmela Aduviri (Natural) - Bolivia

Carmela Aduviri (Natural) - Bolivia

Plum, Toffee Apple, Wine Gums

Regular price $29.00 AUD
Regular price Sale price $29.00 AUD
Discount Sold out
Taxes included. Shipping calculated at checkout.
Shipping Information

Shipped by: Monastery Coffee
Location: Adelaide, SA

Monastery Coffee process orders on a Monday, Wednesday and Thursday. Coffee is always shipped within 7 days of roasting.

Items ordered today are expected to ship by Monday (15 July)

This coffee was produced by Carmela Aduviri from Copacabana, a small and remote settlement located 180 kilometres from La Paz in the heart of the Caranavi province. This region is the epicentre for specialty coffee production in Bolivia, with incredibly high altitudes, rich soil, and wide daily temperature ranges providing the perfect conditions for exceptional coffee.

The inhabitants of Copacabana first began farming coffee around 35 years ago. Farms here are small and traditional. Almost all work is carried out by the farm's owners and their extended families, with a handful of temporary workers taken on to help out during harvest. 

Carmela has worked in coffee for forty years while raising eight children. Her farm, “Carmelita”, is about 2 hectares in size, and is located at an altitude of 1,400 to 1,550 metres above sea level. Today Carmela manages the farm with her son, and together they have worked incredibly hard on improving and producing the best quality coffee they can. They grow a mix of Caturra and Catuaí variety trees on their farm, which grow in a rich clay soil under the protective shade of native forest trees, whose heavy leaf fall creates a natural mulch fertiliser, and whose canopy provides an important habitat for the many bird and insect species in the area.

Coffee is placed into a floatation tank and all floaters removed. The whole cherries are dried on raised beds in the sun and turned regularly to ensure they are dried evenly. Drying is finished off at a very low temperature in a stationary drier. Coffee is then transported to the mill where the coffee is carefully screened again by machines and also by hand to remove any defects.

  • Region: Copacabana
  • Country: Bolivia
  • Elevation: 1,400 - 1,550 masl
  • Variety: Caturra, Catuaí
  • Processing: Natural
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  • Coffee Profile

    Roast Type
    Filterw Filter
    Roast Level
    Single origin Single Origin
    Best served Black Best served Black
  • Brewing Guide

    Methods recommended
    Espresso Pour over Aeropress Drip coffee French press
    Brewing recipe for AeroPress

    1 : 15

    brew ratio


    ground coffee


    brewed coffee


    brewing time


    brewing temperature

    This is our standard recipe for AeroPress filter brews. You may want to experiment with this recipe to tailor your brew to your taste preference.

    Source: Acuratore
  • Tasting Guide

    Taste Profile
    Bright & Fruity Bright & Fruity
    Tasting Notes

    Plum, Toffee Apple, Wine Gums

Adam from Monastery Coffee


Monastery Coffee

Monastery Coffee are a small batch roaster of traceable coffee, based in Adelaide, South Australia.

As a roaster, Monastery Coffee feel it is their role to firstly, roast only to preserve and highlight the individual qualities inherent in each coffee due to the meticulous work of the producers, and secondly, to make sure the consumer knows who the producers are and where the coffee came from.

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