Jeivert Pañuni and La Avanzada: A New Chapter in Bolivian Specialty Coffee
In the high-altitude hills surrounding Irupana, a small town in Bolivia’s Yungas region, coffee producer Jeivert Pañuni is quietly redefining what’s possible for smallholder farmers. His farm, La Avanzada, sits at around 1,800 to 2,000 metres above sea level, in a region known for its traditional coffee cultivation and drier microclimate compared to nearby Caranavi. The area is home to a patchwork of small farms growing classic varietals like Caturra, Catuai, and Typica, with most producers historically selling their coffee as cherry to local traders in town.
From Cooperative to Independence
Jeivert is a second-generation coffee grower who began his journey in specialty coffee through the Irupana Cooperativo, a large co-operative that once processed nearly all the coffee in the area. It was through this co-op that we first encountered his coffee back in 2016. But Jeivert had a vision for something more. By 2017, he had gained valuable experience at the co-op and decided to take a leap, establishing his own micro-mill to process his coffee independently. This decision proved pivotal. As the co-op closed in 2019 due to a decline in local coffee production, many farmers turning to coca cultivation, Jeivert’s investment in quality and autonomy positioned him for long-term success.
La Avanzada: The Advance
La Avanzada, meaning “The Advance,” is named in honour of Pedro Domingo Murillo, a revolutionary figure from Irupana who played a key role in Bolivia’s independence movement. The name reflects Jeivert’s own forward-thinking approach to coffee farming. His five-hectare farm is a model of small-scale innovation, featuring a dedicated drying area for controlled post-harvest processing and a focus on quality over quantity. He’s experimented with both washed and honey processing, ultimately leaning into honey after feedback from Daniela Rodriguez of Agricafe, who noted its standout cup quality and relative rarity in Bolivia’s washed-dominated market.
Exceptional Coffee from La Avanzada
The result? Coffees that are vibrant, juicy, and complex. This year’s La Avanzada lot, a honey-processed blend of Typica, Caturra, and Catuai, offers tasting notes of lychee, cantaloupe melon, floral honey, and red grape. It’s a profile that reflects not only the terroir of Irupana but also Jeivert’s meticulous attention to detail and willingness to experiment.
Building a Coffee Community
But Jeivert’s impact doesn’t stop at his own farm. In recent years, he’s expanded his role in the local coffee community by buying cherry from neighbouring producers, helping to create a more sustainable and connected supply chain in Irupana. His partner in this effort is his friend Grover, who owns a two-hectare farm nearby. While this particular La Avanzada lot is 100% from Jeivert’s own harvest, we’re also proud to offer a community blend made from both Jeivert and Grover’s coffees, a testament to their shared commitment to quality and collaboration.
Resilience and Innovation
In a region where coffee farming faces real challenges, from climate change to economic instability, Jeivert Pañuni is a shining example of what’s possible when tradition meets innovation. His story is one of resilience, independence, and a deep belief in the potential of Bolivian specialty coffee.
