FLAVOUR DESCRIPTION: Blackberry Coulis, Panna Cotta, Glace Cherry, Dark Chocolate
PRODUCER: PEDRO RODRIGUEZ
FARM: LOS RODRIGUEZ
COUNTRY: BOLIVIA
REGION: CARANAVI
VARIETY: JAVA
PROCESSING METHOD: NATURAL
ABOUT THIS COFFEE
Cultivated by the Rodriguez family in Bolivia's Caranavi region, this single-estate microlot embodies their unwavering commitment to excellence and innovation. Established in 2012 by Pedro and his children, Daniela and Pedro Pablo, the farm is nestled on the western slopes of the Andes Mountains. The rich Bolivian soil, cool mountain air and moderate shelter provide the perfect terroir for Java cultivation. The Rodriguez family not only produces exceptionally sweet and vibrant coffees but also serves as a beacon of meticulous farming practices for local producers.
Though Pedro's journey in the coffee industry began in 1986 as a coffee trader, it was not until 2012 that the family ventured into establishing their own small farms, now numbering 12, under the banner of Fincas Los Rodriguez. Our firsthand visit to the Rodriguez family last September offered insight into their finely tuned operations, from meticulously organized farms to cutting-edge wet and dry mills. Every facet of their enterprise, from pristine nurseries to rigorous cupping and grading in their impressive coffee lab, adheres to the highest standards. Collaborating with an oenologist, they continuously refine their fermentation processes.
Pedro and his children are steadfast in their mission to elevate Bolivian coffee, exemplified by initiatives such as the Sol de la Mañana Project, which imparts knowledge on optimal farming pnatural processing method to accentuate its fruity and intense flavor profile while mitigating risks of over-fermentation, mold, or other defects. The meticulous production process commences with selective harvesting of only perfectly ripe cherries, followed by a thorough washing process to rid them of impurities. Subsequently, the cherries are carefully laid on raised beds for a controlled, slow-drying period of approximately 14 days. Once the coffee achieves the desired moisture level, it undergoes milling and grading at the Rodriguez family's dry mill, ensuring unwavering quality throughout.
