Java Anaerobic Natural • Filter • Florals, Raspberries, Eucalyptus

We recommend a slight twist of our conical dripper recipe for this coffee: brew with 90°C water temperature, and a 4 pour structure instead of the 5 pour structure.

1) use 13 grams of medium ground coffee over 200 grams of water.

2) bloom with 50 grams,

3) second pour of 70 grams at 0:45

4) third and fourth pour of 40 grams at 1:15 and 1:45 respectively.

5) extraction should end around 2:20, enjoy!

Living in a municipality with harder tap water? Don’t underestimate the effect of water on the flavour of your coffee! Make sure to filter it down to under 80 ppm when brewing coffee. We recommend the BWT Magnesium Mineralised Water filters for best results.

Variety: Java

Process: 72h Anaerobic Natural

Producer: Reynaldo & Nelly

Microlots: Finca Rio Loa

Elevation: 1700 masl

Location: Loa, Caranavi Province, Bolivia

Net weight: 125 or 250 grams whole beans

Roasted for: Filter

What makes this coffee even more exciting is the story behind it. Some of you may remember Reynaldo’s first coffee in our line-up — a washed Catuai — when we launched MUYU. It was a solid start, but the goal was always to push further. That same Catuai, from their Finca Rio Loa, never quite broke into the national top 10 in Bolivia’s green coffee competitions, despite their hard work and the coffee’s promising potential.

Knowing how much care Reynaldo and Nelly were putting into sustainable, low-impact agroforestry at the farm, we encouraged them to try natural processing methods — to bring out more depth and complexity. That suggestion lit a spark. They began experimenting with advanced fermentation techniques, going far beyond the standard washed process.

Then, two years ago, I got a message I’ll never forget. Reynaldo had just won first place in the very same competition that had rejected his coffee for years — with the same Catuai variety, just processed differently. The transformation was incredible.

Since then, he hasn’t slowed down. He’s expanded his farm’s genetic diversity with new varieties — this Java among them. While the washed version we cupped two harvests ago wasn’t quite there yet, this season’s anaerobic natural absolutely knocked our socks off.

We love working with producers like Reynaldo and Nelly — people who stay curious, open to feedback, and deeply committed to growing something meaningful. Their journey makes our own as roasters and storytellers that much more rewarding.

This is a tiny lot — just 20 kg available worldwide — and it made its debut at World of Coffee in Geneva. It’s an honour to share it with you.

Sourcing directly at origin from small farmers, we are fully aware of the hard work that goes into the quality product we buy and the challenges their families face to earn their fragile livelihood. In this regard, coffee producing communities in Bolivia face additional challenges, due to the lack of infrastructure, financial support and difficult access to international freight routes. To fairly balance the relationship between roaster and producer we are price takers and as part of our long term commitment to a financially and environmentally sustainable coffee production in Bolivia, we factor these realities into the pricing.

For this 20 Kg batch of specialty grade coffee, Reynaldo & Nelly received 19.82 USD/Kg.