This round and very sweet coffee tastes of candied fruit and raisins, with a finish of brown sugar.

Region : Caranavi, Bolivie
Farm : Finca La Linda
Variety: Caturra rouge
Altitude : 1500M
Method: Washed, anaerobic
Notes: Confit fruits, raisin, brown sugar

It's already the 5th year that we import coffee from Agricafé in Bolivia. Agricafé is an inspiring family trio: Pedro Rodriguez, the father, and his children Daniela and Pablo Pedro. Together, they have become true pioneers of specialty coffee in Bolivia, particularly thanks to their educational program "Sol de la Mañana", which today brings together more than 500 producers. This program ensures an exceptional transfer of knowledge and aims to professionalize an entire generation of producers.

Nothing is wasted at Agricafé: the the pulp of the cherries is dried to produce cascara, the coffee flowers are used to make tea, the organic waste is transformed into compost, and even the pruned branches are used as fuel for the dryers. Their agroecological approach is exemplary, with a constant concern for the environment.

This year, for a 2 times, we showcase a coffee sourced from Finca La Linda, the very place where the Rodriguez family began cultivating their own specialty coffee. Nestled in the heart of the Amazon rainforest, La Linda benefits from an ideal microclimate for the development of cultivated varieties. More than 60% of the farm is left as a natural reserve, which promotes impressive biodiversity, both in terms of fauna only of flora. A true nursery, all the mother plants the different varieties cultivated by the Rodriguez family first take root at La Linda, before being planted in their other farms.

Grown at an altitude of about 1500 meters, this coffee is made up of the red Caturra variety. It is picked at full ripeness and sorted by flotation first, then by hand, to remove cherries that are overripe or underripe. It is then depulped using a mechanical depulper, and placed in an air-tight fermentation tank with a temperature kept below 25 degrees Celsius. Finally, it is passed under a stream of water to remove the remaining mucilage, before being slowly dried under constant control in a mechanical dryer for 110 hours, following a rhythm that recreates the alternation of day and night. Fruity and delicate, it offers a complex tasting experience both as espresso and filter coffee.

We purchased this lot directly to Agricafé, with logistical support from our importing partner Apex Coffee Imports.