Varietal - Java
Processing - Washed
Altitude - 1,600 m.a.s.l
Region - Caranavi, La, Paz, Bolivia
Tasting Notes - Citrus, Apple, Black Tea
We are excited to be featuring coffees from Finca Los Rodriguez once again this season. Fincas Los Rodriguez is run by Pedro Rodriguez and his children, Daniela and Pedro Pablo. Senor Rodriguez started his coffee producing journey 39 years ago, working with small producers around the region and building a wet mill 22 years ago to process their coffees. However in 2012, as leaf rust started to spread amongst these small microlots, the Rodriguez family decided to start their own farms to continue the legacy of growing quality Bolivian coffees. Currently, they operate 8 farms in Caranavi, in the department of La Paz, and 5 are in Samaipata, in the department of Santa Cruz in Bolivia’s east.
Waliki is the Rodriguez family’s newest farm established in 2016. Waliki means “all good”, or “Hakuna Matata”, in the local Ayamara language. They decided to call it Waliki as this phrase was always one of the first things they were greeted with when talking to local producers and pickers and demonstrated the local community spirit and camaraderie.
Waliki, situated at 1,600 masl in Caranavi, is 7.9 hectares large and produces mainly Java, Gesha, Sidra and Bourbon varietals, that sit on slanted slopes. The combination of the high altitude and the slopes helps to ensure slow maturation of cherries, as there is a stable temperatures at night and cool temperatures in the day. This results in a higher concentration of sugars in the cherries.
This lot of Java was processed at the family’s Buena Vista wet mill in Caranavi. The cherries were sorted by weight using water to remove floaters, then pulped and ‘dry fermented’ without water for around 46 hours. The coffee was then laid out to dry on raised beds and regularly turned for up to 48hrs, before being finished in a mechanical dryer for around 35hrs, with temperatures no higher than 40˚C.
As an espresso, this is a balanced and comfortable coffee, with citrus fruit and apple up front, and a long black tea finish.
Varietal - Java
Processing - Washed
Altitude - 1,600 m.a.s.l
Region - Caranavi, La, Paz, Bolivia
Tasting Notes - Citrus, Apple, Black Tea
We are excited to be featuring coffees from Finca Los Rodriguez once again this season. Fincas Los Rodriguez is run by Pedro Rodriguez and his children, Daniela and Pedro Pablo. Senor Rodriguez started his coffee producing journey 39 years ago, working with small producers around the region and building a wet mill 22 years ago to process their coffees. However in 2012, as leaf rust started to spread amongst these small microlots, the Rodriguez family decided to start their own farms to continue the legacy of growing quality Bolivian coffees. Currently, they operate 8 farms in Caranavi, in the department of La Paz, and 5 are in Samaipata, in the department of Santa Cruz in Bolivia’s east.
Waliki is the Rodriguez family’s newest farm established in 2016. Waliki means “all good”, or “Hakuna Matata”, in the local Ayamara language. They decided to call it Waliki as this phrase was always one of the first things they were greeted with when talking to local producers and pickers and demonstrated the local community spirit and camaraderie.
Waliki, situated at 1,600 masl in Caranavi, is 7.9 hectares large and produces mainly Java, Gesha, Sidra and Bourbon varietals, that sit on slanted slopes. The combination of the high altitude and the slopes helps to ensure slow maturation of cherries, as there is a stable temperatures at night and cool temperatures in the day. This results in a higher concentration of sugars in the cherries.
This lot of Java was processed at the family’s Buena Vista wet mill in Caranavi. The cherries were sorted by weight using water to remove floaters, then pulped and ‘dry fermented’ without water for around 46 hours. The coffee was then laid out to dry on raised beds and regularly turned for up to 48hrs, before being finished in a mechanical dryer for around 35hrs, with temperatures no higher than 40˚C.
As an espresso, this is a balanced and comfortable coffee, with citrus fruit and apple up front, and a long black tea finish.
