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Country: Bolivia

Region: Samaipata, Tacu and Trapiche

Producer: Los Rodriguez

Variety: Caturra, Bourbon

Process: Natural

Altitude: 1500 – 1650m

Harvest: April – October

Notes: Glacier cherry, maple syrup, Baileys

Description: This is the first time we have had the opportunity to roast coffee from Bolivia, and we have fallen in love with this blend of Caturra and Bourbon varieties from two of Los Rodriguez’s farms. Sourced through our friends at Falcon Specialty, we have lightly roasted this exceptional coffee to highlight the sweet cherry notes and citrusy acidity. The coating mouthfeel reminds us of lashings of maple syrup while the finish is luxuriously long like a smooth Bailey’s Irish Cream. Ideal for a range of filter or full immersion brew methods, we are delighted to be able to offer this delicious coffee from the South American Andes.

Approximately one-third of Bolivia is situated high in the Andean mountain range of South America. Due to its mountainous terrain, the fertile conditions for coffee production are exceptional but extremely challenging – especially when it comes to exporting green beans from this stunning landlocked country. In the last decade, Bolivian coffee production was decimated by coffee leaf rust (a fungus that attacks the leaves of the coffee tree) and many farmers switched production to growing coca as a more profitable cash crop. In 2017, only 20,000 bags were exported of which a tiny proportion was specialty grade. Still, Bolivia is renowned for its extraordinary coffees and many micro-lots still find their way to the top tables of coffee competitions around the world.

With the help of international agronomic experts, Agricafe has has introduced innovative educational programmes and modern farming practices to Bolivia with the aim of restoring and further improving the quality of coffee production in the country. Established by Pedro Rodriguez in 1986, the family-run business is now supported by his daughter Daniella and son Pedro Pablo who are dedicated to harnessing close relationships with coffee producers. One such project is called Sol de la Mañana which consists of 51 producers who receive technical training from the Agricafe team to produce better yields and higher quality coffees which they can sell for a premium price. A school farm has also been created to show good agronomic practices to producers and neighbouring farms. As a result, many family members representing the next generation of Bolivian coffee producers are returning from their studies in the city to help manage the farm with their parents.

This lot of traditional Caturra and Bourbon varieties comes from a mix of two of Los Rodriguez farms in Tacu and Trapiche, which were planted in 2016 to help develop the new coffee growing area in Samaipata. The farms are located between 1,500 and 1,650m with native shade trees and patches of wild forest to help conserve the biodiversity of the land. The cherries are taken to the Samaipata mill on the same day of the harvest. After washing and separation of defect ‘floaters’, the cherries are directly moved to raised beds for 3-4 days before being dried in large mechanical box dryers until they reach the desired moisture content.

Weight 250 g
Dimensions 45 × 160 × 230 cm
Brew method