Discover the bold innovation of 4 Llamas’ Bolivian Pulse Vacuum Natural, a filter coffee that redefines fermentation and flavour. Grown at 1,750 MASL in the fertile highlands of Loa & Quillaquillani, this lot is the result of a close collaboration between 4 Llamas and visionary local producers.

At the core of this coffee is the Pulse Vacuum Natural process, an experimental method inspired by sous-vide techniques. Whole cherries are subjected to vacuum pulses reaching -15 psi, accelerating fermentation and deeply infusing flavour into the bean. Developed through CO₂ and nitrogen experimentation, this cutting-edge approach combines scientific precision with a respect for varietal character.

But this coffee is more than a technical achievement, it’s part of a larger mission. Andrés and Marita, co-founders of 4 Llamas, returned to Bolivia with a shared vision: to use specialty coffee as a force for sustainable development. Their work is guided by three pillars—environment, innovation, and impact—and this lot reflects all three. By increasing cup quality through advanced fermentation, they aim to improve livelihoods and build long-term opportunity for Bolivian producers.

The result? A wild yet structured cup with bold aromatics and vibrant notes of gummy bears, white wine, and raspberry jam.

Roasted for filter brewing, this coffee is at the frontier of flavour—funky, innovative, and unapologetically bold.