Another spectacular limited release Bolivian.
Rich and sweet, with a syrupy body and perfumed finish. Blackcurrant, plum and rock melon with lingering cocoa powder.
Colony: Villa Rosario
Elevation: 1,700m above sea level
Variety: Yellow Caturra
Processing: Washed Anaerobic
Owner: Los Rodríguez Family
Rich and sweet, with a syrupy body and perfumed finish. Blackcurrant, plum and rockmelon with lingering cocoa powder.
This lot comes from Finca La Llama, one of the latest additions to the Fincas Los Rodríguez farms. It has only been in harvest since 2017, and though its production is still small, it is of exceptional quality. The farm is located in the settlement of Villa Rosario, which lies in a lush, steep mountain valley just outside of the town of Caranavi. The farm is owned by Pedro Rodríguez and his family, who also operate an exporting business called Agricafe.
La Llama is 9.58 hectares in size, 5.24 of which are under coffee. Reaching the highest point of the farm is an experience in itself – as you travel along the winding, steep roads in a four-wheel drive you’ll pass very neat and perfectly spaced rows of the finest Bolivian coffee. Pedro has trialled several varieties on this farm, including Java, Gesha, Yellow Caturra, SL28, SL34, Batian, and Ethiosar. This particular lot is 100% Yellow Caturra.
Pedro and his family have invested a lot of time and effort into trying to make each of their plantations a ‘model’ farm that other producers in the area can learn from. Their learnings have also been shared with local producers through a training program that the family has developed called Sol de la Mañana.
At La Llama, Pedro hires pickers from the Villa Rosario community to carefully handpick the coffee during the harvest. These pickers are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime. Selective picking is always very important and is particularly important for naturally processed lots like this one, to ensure a very sweet and clean cup. The Rodríguez family has found that the very ripest (almost purple) cherries provide the best cup.
It was then fermented in the family’s brand new, custom-built stainless steel tanks for 151 hours. The team made sure the lid remained shut for the full period of fermentation, to ensure no oxygen touched the cherries and that the punch-like, boozy aroma remained trapped inside.
The coffee was then carefully washed using fresh, clean water and placed inside one of Buena Vista’s ‘stationary box’ dryers for a total of 151 hours. These boxes are a series of steel containers that use a gentle flow of warm air from below the coffee bed to dry the parchment slowly and evenly. Coffee was stirred manually every two hours to further ensure it dried at a uniform rate.