In a region known for its cacao, Juan and Lucía are proving that Bolivia has much more to offer the world of specialty coffee. Finca Paraíso is the result of years of hard work, curiosity, and a philosophy of life that permeates everything: “Vivir Bien” (Living Well), a concept inherited from the local indigenous peoples that refers to thriving in harmony with the community and nature.
Juan came to coffee from the ground up. Raised in a coffee-growing family in Alto Beni, he spent more than a decade working at Agricafe, where he trained in wet processing, laboratory work, quality control, roasting, and exporting. That experience—evaluating lots from small-scale producers and refining his palate—is now the backbone of Finca Paraíso’s quality.
Lucía shares that same philosophy of continuous improvement. “Whenever we change something from the previous year, we can’t wait to see how the coffee will turn out,” she explains. “Seeing our creativity reflected in the results is what motivates us.” Although each manages their own lot—Juan handles the Catuai, Lucía the Java—both insist that it has been a collaborative effort from day one.
The farm stands out for its meticulousness: perfectly organized seedbeds, spotless machinery, and storage facilities maintained with attention to detail. Juan never received formal training; he learned by observing, experimenting, and constantly asking himself how to improve. That same curiosity translates into the cup.
