Farmer: Pedro Rodriquez
Region: Caranavi
Varietal: Ethiosar
Processing: Natural
Altitude: 1,400-1,800 masl
Tasting Notes: Musk Stick and Blueberry

This natural process micro-lot was produced by Pedro Rodriguez and his family in Bolivia. Through his family business, Agricafe, Pedro runs a total of 12 farms under the banner “Fincas Los Rodriguez”, as well as a wet processing mill in Buena Vista and a dry mill in La Paz. Pedro’s approach to farming and processing is meticulous, innovative and scientific. Providing intensive training to local farmers through the ‘Sol de la Mañana’ program, Pedro has set a high benchmark for specialty coffee production in Bolivia. 

This coffee is 100% Ethiosar, an emerging variety known for its high yields and incredible flavour potential. The cherries in this lot were handpicked over a single day from 8 of Pedro’s farms across the Caranavi province, with elevations ranging from 1400-1800 masl. After a 96 hour fermentation in custom-built stainless steel tanks, the coffee is placed in chamber driers where temperature and humidity is controlled to ensure a slow, constant drying rate. Finally, the coffee is hand and machine sorted through a total of seven stages to further ensure the utmost consistency. This coffee is a true testament to Pedro’s dedication, leaving no stone unturned in the process. We’ve roasted this coffee for filter to highlight its floral perfume, vibrant acidity and berry sweetness. 

*Sold as whole beans only

Farmer: Pedro Rodriquez
Region: Caranavi
Varietal: Caturra
Processing: Honey
Altitude: 1,800masl
Tasting Notes: White Grape and Vanilla

This honey process micro-lot is made up of single-day lots from 8 farms that are owned and operated by Pedro Rodriquez and his family under their business, ‘Agricafe’. The Rodriquez farms are located throughout the Caranavi province, at elevations between 1,400-1,800masl. Pedro’s meticulous farming and processing methods, plus the extensive training he provides to his workers have created a solid foundation for specialty coffee production in the region.

Only the ripest, almost purple cherries have been hand picked by Pedro’s highly skilled team to ensure maximum complexity in the cup. This 100% Caturra lot is depulped and left for an overnight fermentation, before being dried on raised beds. The beans are turned every hour for 10 days until they reach 11.5% humidity before being sorted through a total of seven stages for the most consistent flavour. This attention to detail results in a coffee with a silky mouthfeel and lingering oolong tea finish, with an exceptionally delicate white grape acidity. This coffee is seriously pretty.

*Sold as whole beans only