Best Suited for Filter

Tasting Notes - Pink Fairy Floss and Mulberry

From coffee exporting company Agricafe, to their Sol de la Mañana training program, it’s safe to say the Rodríguez family know a thing or two about producing seriously special coffees and this Gesha nano-lot from Finca La Llama is no exception. Up a steep, narrow, winding trail, affectionately dubbed ‘the path of the puma’ by Pedro Rodríguez, sits Finca La Llama, the highest of the Rodríguez family farms in Caranavi. Perched at 1,700 metres above sea level, the farm benefits from mild daytime and cool nighttime temperatures, with an atmospheric mist often lingering over the plants. This distinct microclimate allows slow maturation and increased sugar development in coffee cherries, leading to a delectably sweet cup. 

The Rodríguez family take a meticulous approach, constantly experimenting and innovating with new ways to process coffee and reach the greatest distinction in their lots. At La Llama, you’ll find neat, perfectly spaced rows of Gesha plants, with plentiful room for roots to expand and branches to receive copious amounts of direct sunlight. During harvest, only the ripest, almost purple, cherries are carefully hand picked at their prime. After cherries are sorted by weight, they’re placed on a conveyor belt and disinfected in a similar process used for wine grapes. Beans are then carefully washed and dried on a patio for 48-72 hours before being placed in coco dryers for up to 55 more hours until they are uniformly dry and reach 11.5% humidity. The result is a coffee with delicate pink fairy-floss sweetness and notes of mulberry.