Takesi

Finca Takesi is located in the Mururata mountain area of the Sud Yungas region in Bolivia, approximately 100 kilometers from the capital, La Paz. The estate is situated at extreme elevations, with coffee cultivation occurring between 1,800 and 2,500 meters above sea level. This unique geography, characterized by volcanic soil and irrigation from alpine snowmelt, creates a challenging yet ideal environment for slow, steady coffee cherry maturation, which contributes to the high density and complex sweetness of the final cup.

The farm was established over two decades ago by Don Carlos Iturralde and his daughter, Mariana Iturralde. Their initial mission was to challenge the prevailing industry belief that world-class coffee could not be successfully cultivated at such extreme altitudes in the Bolivian Andes. Under Mariana Iturralde’s current leadership, the farm has transitioned from a bold experiment into a globally recognized producer of specialty coffee, known for its meticulous approach to agricultural management and processing.

Finca Takesi gained significant international prominence following its performance in the 2009 Cup of Excellence (CoE) competition. The estate’s entry achieved a score of 93.36, securing a record-breaking auction price of $35.05 per pound at the time. This achievement brought global attention to the potential of Bolivian coffee, highlighting the estate's ability to produce beans with delicate floral aromatics, vanilla-like sweetness, and a clean, vibrant acidity that distinguishes it from other regional profiles.

The farm operates with a philosophy of respect for the natural environment, utilizing the region's cold mountain water for processing. While the total land area of the estate is expansive, the portion dedicated to coffee production is relatively small and managed with high-precision agricultural practices. This focus on quality over quantity has allowed the farm to maintain a reputation for consistency, even as it produces limited annual yields of varieties such as Typica and Gesha.

In practice, the farm's extreme altitude requires specialized knowledge of plant physiology and climate management. The slow ripening process, driven by the cool average temperatures of the Andes, allows for the development of complex sugars and acids within the coffee cherry. Roasters and baristas often describe the resulting cup as having a 'symphonic' quality, characterized by high-note floral aromatics, fruit-forward mid-palate notes, and a sweet, lingering finish.

Today, Finca Takesi stands as a benchmark for high-altitude coffee production. Its partnership with specialty roasters worldwide has solidified its status as a premier origin for those seeking clarity and complexity. The estate remains a testament to the Iturralde family's commitment to proving that, with precise stewardship, the most difficult environments can yield some of the most extraordinary coffee in the world.