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Nueva Llusta - 12 oz Bag

Late Harvest
Nueva Llusta is a collection of small, single-farmer lots that are the culmination of multiple years of hard work between the cooperative and Counter Culture. This year, we were able to select out four special lots, two from the early part of the harvest and two from the later half that are the pinnacle of transparency and quality. All four lots selected have remarkable notes of chocolate, vanilla, and black cherry.


Availability: In stock


Nueva Llusta


Bolivia is a notoriously difficult place to source and export high-quality coffees. We have purchased from Cenaproc for the last seven years and each year we work together to slightly adjust the process to continually obtain their best coffees possible. This year in particular we are able to see the results of four intense years of fine tuning and dedication to detail.

The biggest challenge is moving this coffee from farm to dry mill to ship in a timely fashion and at the right humidity level. Those who know and love Bolivian coffees from this region know of the challenges of trucking them from the mountains, down the affectionately named "Death Road of Corioco," to the very dry region of El Alto before being packed on ships in Peru to finally voyage to us.

Cooperative's History

Cenaproc was founded in 1992 and is one of the most well recognized cooperatives in the region. Currently the cooperative has about 171 members that come from three main areas close to their wet mill in Caranavi - Nueva Llusta, Nueva Cannan, and Libertador. They have gained a lot of national and international attention over the last few years; they have competed and won in the Bolivian Cup of Excellence since 2004. Their producers put a lot of time and attention into the care of their coffees. The average amount of land in production for each producer is between 2 and 5 hectares. Most producers apply liquid and solid forms of fertilizer that they create on site.

Explanation of the Name

“Llusta” means “slippery” in Ayamara, the indigenous language spoken by a number of the producers of this coffee. The town bears this name because during the rainy season, the earth turns to mud and becomes quite slippery indeed. In addition, the mud is a valued resource for the community as many of the houses are constructed of bricks made from the hardened mud.
Additional Information
Additional Information


Nueva Llusta, Bolivia
Nueva Llusta is located in the Yungas jungle in Bolivia’s western mountains. Most coffee farmers in Bolivia are small scale with between one and eight hectares. Though this area has the perfect ingredients for quality coffee production, it has struggled for a while because of insufficient infrastructure. In the early 2000s, the government began focusing more on enhancing the necessary infrastructure for success of their coffee market.

Agrarian land reform began in 1953, but it was not until the '60s and '70s that land reform was a large part of Bolivia’s national agenda. Agrarian families were then given title to land and encouraged to move back to rural areas to cultivate citrus and coffee. Since Evo Morales has been in power in the early 2000s, he has continued to give land incentives to rural farmers, which have made coffee farming a more viable livelihood for individuals.

The producers in Nueva Llusta generally have a great amount of shade and often grow a variety of citrus and fruit trees in addition to their coffee production. They are also known for their success with processing the coffees on their own farms before taking the coffee to the dry mill.


We work closely with the cooperative’s commercial manager, Pedro Patana, to organize the producer information and flow of shipments. Mr. Patana is also a producer and he has multiple family members who are a part of the cooperative as well. We have also worked for a number of years with Maria Ndia, the owner of Vicopex, the dry miller of all of Cenaproc’s coffees. She helps ensure on time and organized shipments of Cenaproc’s coffee as well.


Lot Specifics: May - July 2013
Variety: Typica and Caturra
Elevation: 1,550- 1,800 meters
Post-Harvest Process: Fermented for 18 hours and then washed. Dried on raised beds; the drying process is usually overseen by women.
Harvest Time: May- October 2013
Certification: Certified Organic

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