Bolivia Apolo - Latin America Microlot Light Roast


12 oz12 oz5 lb5 lb


We have been working in collaboration with the Mulihuari community, to bring you some of the best coffee Bolivia has to offer.

Notes of caramel with a mild tangerine acidity that creates extraordinary balance.

We serve whole bean coffee for maximum quality and freshness.

Tasting Notes

Sweet notes of caramel with a mild tangerine acidity. Extraordinary balance.

Social Responsabily

Creates sustainable employment for farming families in , farmers are paid above fair trade standards for their exceptional crop


A large indigenous community of 35 families, this group was looking for a solution to the coca plant taking all of the nutrients out of their soil, and rendering it more and more impossible to grow other crops. Slowly, they have transitioned from growing coca to grow coffee. The land had harder clay soil from growing so much coca, yet in the past 5 years, they have already seen a significant amount of regeneration. We continue to see the same progress, and believe it will be even better as time goes on.


The Pacas Family has been producing coffee for five generations, and selling it domestically in El Salvador. Thirty years ago they decided to process and export their coffees for the first time. Ever since, they have worked towards achieving high-quality coffees, caring for the environment and the communities around the farms and mill. One of the Pacas Estate farms is Finca La Esperanza. It is located on the western side of El Salvador and in its fertile soil, the Pacas Family produces 8 different varietals of coffee. This farm is 87 hectares and provides jobs for more than 100 people.


We believe farmers should get paid based on the quality of their product and we practice this belief by paying up to 300% higher wages than what Fair Trade requires.

This Direct Trade system, that is now the backbone of Cafe Kreyol, believes that quality and sustainability are parallel.

Our story continues as we work to alleviate poverty in rural coffee growing regions, one cup at a time.

Joseph Stazzone


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