Bolivia Finca La Llama Java
Country: Bolivia
Farm(er): Finca La Llama, Pedro Rodriguez
Variety: Java
Process: Coco Natural
Crop Year: 2019
Expect flavors of: Red Berries, Floral, Chocolate
La Llama is the highest of all of the Los Rodriguez farms, sitting at 1,650m above sea level. At this high altitude, temperatures are mild during the day and stable at night. This helps ensure a slow maturation of the cherry, which leads to an increased concentration of sugars in the cherry and bean, producing a sweeter cup of coffee.
La Llama is nearly 10 hectares in size, half of which are under coffee. Reaching the highest point of the farm is an experience in itself – as you travel along the winding, steep roads in a four-wheel-drive you’ll pass very neat and perfectly spaced rows of coffee.
Pedro hires pickers from the Villa Rosario community to carefully handpick the coffee during the harvest. These pickers are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime. Selective picking is always very important and is particularly important for naturally processed lots like this one, to ensure a very sweet and clean cup.
After being picked and weighed, this coffee was carefully washed and laid out to dry on raised African beds and turned every hour. After about one week on the raised beds, the coffee was then placed in a “Coco Dryer”. The coffee sits in the large steel vats for around 35 hours at temperatures no higher than 40˚C, and turned every 30 minutes.
Once the coffee was dry, it was transported to La Paz where it was rested, and then milled at Agricafe’s dry mill, La Luna. At this state-of-the-art mill, coffee is meticulously hulled and sorted using machinery to remove any defects, and is also sorted carefully by hand under UV and natural light.
La Llama is nearly 10 hectares in size, half of which are under coffee. Reaching the highest point of the farm is an experience in itself – as you travel along the winding, steep roads in a four-wheel-drive you’ll pass very neat and perfectly spaced rows of coffee.
Pedro hires pickers from the Villa Rosario community to carefully handpick the coffee during the harvest. These pickers are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime. Selective picking is always very important and is particularly important for naturally processed lots like this one, to ensure a very sweet and clean cup.
After being picked and weighed, this coffee was carefully washed and laid out to dry on raised African beds and turned every hour. After about one week on the raised beds, the coffee was then placed in a “Coco Dryer”. The coffee sits in the large steel vats for around 35 hours at temperatures no higher than 40˚C, and turned every 30 minutes.
Once the coffee was dry, it was transported to La Paz where it was rested, and then milled at Agricafe’s dry mill, La Luna. At this state-of-the-art mill, coffee is meticulously hulled and sorted using machinery to remove any defects, and is also sorted carefully by hand under UV and natural light.
This super clean coco natural processed coffee will totally blow you away. Exceptionally clean & packed full of
Red Berries, Floral, and Chocolate. A unique coffee that you'll never forget.
