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Takesi Coffee

To complement their Bolivian food, Saya will serve a single-origin coffee grown in Bolivia. Takesi coffee is produced in the Bolivian highlands of the Takesi Valley, in the Yanacachi Region of the Sud Yungas Province. Considered the highest coffee farm in the world, 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.

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Flavor

The Benefits of Altitude

What’s the benefit of growing coffee at altitude? High altitude slows coffee’s growth, allowing more time for complex, concentrated, and intriguing flavors to develop. The resulting coffee gives off delicate aromas of jasmine and peach, with an elegant yet intense flavor profile and delicate acidity.

Several world renowned baristas use Takesi coffee when competing in international barista competitions. In 2009, Takesi won the Cup of Excellence as one of the top-10 coffees in the world. In 2018, Takesi’s Geisha variety placed 2nd in the Extraordinary Coffee Workshop (ECW). The coffee is also coveted by roasters throughout the world, including Denmark based Coffee Collective, Monogram Coffee in Calgary, GGET out of Los Angeles, and Chicago born Intelligentsia.

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A Unique Blend

Takesi created a unique blend, appropriately named “Special Blend,” specially designed to complement the food served at Saya. Takesi’s Special Blend will only be available at Saya. Takesi processes the coffee that makes up the Special Blend using the washed process and roasts the coffee to a medium dark full-city roast profile. To produce a consistently perfect cup, Saya invested in a Swiss made Franke Superautomatic Coffee Machine. The machine grinds whole Takesi beans for each cup and brews every cup using a carefully calibrated set of criteria for water, temperature, time, and so on.

Bottom line: don’t skip the coffee at Saya.

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