History & Origins
Finca Takesi was founded in 2001, born from a dream to show the world that Bolivia could produce outstanding coffee.
Set along the ancient Takeshi path, its name means “awakening people” in the local language, named after the Inca-era trail leading from Mururata Mountain to the Takesi Valley.
In 2001, a Colombian gentleman told my father that the soil here was incredibly fertile, and with our elevation, we might be able to grow one of the highest-elevated coffees in the world,” Mariana shares.
In the early 2000s, the United Nations Development Programme’s Cup of Excellence initiative helped introduce new varietals and elevate Bolivia’s coffee potential. With support from this quality-driven movement, the Iturraldes planted their first Typica seedlings in 2002.
Mariana Iturralde and her dad Carlos Iturralde own the farm, and they have been doing so since around 2001 when it was started. The transformation of this remote Andean valley from untested terrain to world-class coffee origin required pioneering vision. There was no handbook for the Iturralde family to refer to when they first established Finca Takesi, so over the years, they have had to write their own.
After nearly a decade of cultivating Typica, Finca Takesi introduced Geisha to their farm in 2010.
When they first cupped their Geisha, the reaction was immediate and unanimous—it was something special.
Terroir & Growing Conditions
The Iturralde family claims it’s the highest coffee farm in the world. Perched in a narrow fold of the Bolivian Andes, Takesi stretches from 1,800 to 2,500 meters—so high, conventional wisdom says coffee shouldn’t grow there at all.
Rising from the riverbed, the farm reaches more than 3100 meters, with coffee planted over 35 hectares between 1800 and 2500 meters.
The farm is perched precariously in a narrow fold of the Bolivian Andes, clinging to a steep hillside above a deep ravine carved over centuries by the rushing waters of the Takesi River below.
Takesi’s plots range from 6060 to 7545 feet above sea level (1850-2300 meters). The Takesi Valley’s fertile, volcanic soils, combined with a temperate and pleasant climate make it ideal for producing complex, high-quality coffee.
What really sets Takesi apart is the 1,5 m layer of humus (partially decomposed organic matter) on their Bolivian mountainsides. This very unique soil gives a very natural nourishment to the coffee trees, and may be the reason why the coffee leaves are so thick.
The average temperature is around 15°C, with fertile volcanic ash soils and clouds that block the heat and radiation from the sun, the stones in the ground store heat during the day and protect coffee trees from the cold at night.
The coffee ripens very slowly because it is grown at high altitude, taking approximately 11 months to reach full maturity.
High altitude slows coffee’s growth, allowing more time for complex, concentrated, and intriguing flavors to develop.
The unique note of Bolivia is that it’s always a very bright cup, and always has lemony acidity. And you can’t copy that. It’s just Mother Nature giving her unique coffee profile from all the environmental conditions.
Processing & Production
PROCESS: Fully Washed
Located on an ancient Inca route, it specialises in Gesha, Java, and Maragogype, using precise washed processing. Takesi’s coffees are known for clarity, florals, and elegance, shaped by long fermentations, meticulous drying, and extreme altitude.
The process is a traditional washed method, using a 15-18 hour fermentation rather than a mechanical method to remove the mucilage from the coffee beans.
They use the system of mechanically demucilating the cherries after they have been depulped. This probably is contributing to their particular flavours. Once the cherries are depulped, they are mechanically dried adjusting the temperature to dry 1% of humidity per hour.
A unique trait for a coffee farm that to a great extent defines Finca Takesi, is how they manage to run a healthy, sustainable business. A place, where workers are permanently employed, which means they can build on their knowledge and each year improve their picking to only pick perfectly matured cherries, coffee processing, etc.
Their model of sustainability, with a focus on permanent employment and continuous skill-building, ensures that every cherry is hand-picked at peak ripeness and that every step of the process is executed with intention.
The Ilturralde family are pioneers in implementing environmentally friendly practices, ensuring that their coffee production has minimal impact on the surrounding ecosystem. The dedication to preserving the natural beauty of this region in Bolivia is evident in every aspect of their operation.
Production volumes remain deliberately limited to maintain exceptional quality standards. This year’s harvest faced unique challenges, and production was extremely limited. The farm maintains exclusive relationships with only a handful of specialty roasters globally, reflecting the scarcity and prestige of their offerings.
Cup Profile & Tasting Notes
Takesi’s Geisha is one of the rarest, most coveted coffees in the world. Grown at altitudes up to 3,200 meters in the Bolivian Andes, it develops slowly, allowing its delicate florals, soft tropical fruit notes, and tea-like clarity to shine.
The resulting coffee gives off delicate aromas of jasmine and peach, with an elegant yet intense flavor profile and delicate acidity.
Tasting notes Peach, Mango, Orange, Bergamot, Jasmine, Bouquet of flowers, Honey, Long sweet aftertaste showcase the remarkable complexity achieved through extreme altitude cultivation.
This year’s harvest presents flavors of candied, juicy fruit layered with the persistent sweetness and delicate florals that are a hallmark of the elegant Geisha cultivar.
This year’s cup reveals an elegant and aromatic profile, sparkling with notes of orange sorbet, soft cherry blossom, and a touch of wild honey.
Jasmine, bergamot, citrus and complex with aromas of passion fruit. Beyond Geisha, Takesi’s other varieties demonstrate remarkable depth. The Cataui from Takesi is fruity and complex with aromas of cantaloupe and honey.
These factors add up to make the coffee from Takesi particularly complex, delicate and extremely floral.
ORGANIC SPECIAL SELECTION BOLIVIA FINCA TAKESI GEISHA represents the pinnacle of high-altitude coffee cultivation, delivering a cup that consistently ranks among the world’s finest specialty coffees. The extreme terroir creates a signature brightness and clarity that has become the hallmark of Bolivian coffee excellence.