BOLIVIA - LOS RODRIGUEZ
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$29.00
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$29.00
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Unit Price
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- Regular Price
- $29.00
- Sale Price
- $29.00
- Regular Price
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RASPBERRY JAM + HIBISCUS +
APPLE + WILD HONEY
| ORIGIN | Samaipata city, Santa Cruz department, Bolivia |
| PRODUCERS | Los Rodriguez |
| FARM | Floripondio |
| VARIETAL | Pacamara |
| PROCESS | Coco natural |
| ALTITUDE | 1800 m. |
| PARTNERS | Apex Coffee Imports |
| LOT SIZE PURCHASED | 40 kg |
| FOB | 9,16 US$/lb |
| PRICE DELIVERED | 21$ CAD/lb |
| RELATIONSHIP | 1 year |
The Pledge : transparency.coffee
The Rodriguez family cultivates this coffee on their Floripondio farm in Samaipata, a still little-known region in southern Bolivia. Thanks to its altitude, ideal climate, and rich soils, Samaipata offers perfect conditions for producing high-quality coffees. This coffee is of the Pacamara variety, a rare hybrid known for its (very!) large beans and complex aromatic profiles.
In the cup, you will find a coffee with beautiful complexity. With Los Rodriguez, you immediately taste the acidity and sweetness of raspberry, followed by the floral notes of hibiscus. Sweet and round on the palate, it’s like the juice of a honey-dipped apple bursting in your mouth.
After harvesting, the ripe cherries are slowly dried in a dryer called Coco dryer, originally used for drying cacao and adapted by Pedro Rodriguez. It allows for even and precise drying to truly bring out the aromas of their coffee.
The Rodriguez family, leading the export company Agricafé, plays a central role in the revival of Bolivian coffee. Since 1986, Pedro Rodriguez and now his children Daniela and Pedro Pablo have combined passion, expertise, and innovation to produce exceptional coffees. In addition to managing their own farms, they have established the Sol de la Mañana program, which supports over 200 small-scale producers with training, technical support, and tools to improve quality and yields. Their commitment is both human and demanding, and it clearly shows in every cup.
In the cup, you will find a coffee with beautiful complexity. With Los Rodriguez, you immediately taste the acidity and sweetness of raspberry, followed by the floral notes of hibiscus. Sweet and round on the palate, it’s like the juice of a honey-dipped apple bursting in your mouth.
After harvesting, the ripe cherries are slowly dried in a dryer called Coco dryer, originally used for drying cacao and adapted by Pedro Rodriguez. It allows for even and precise drying to truly bring out the aromas of their coffee.
The Rodriguez family, leading the export company Agricafé, plays a central role in the revival of Bolivian coffee. Since 1986, Pedro Rodriguez and now his children Daniela and Pedro Pablo have combined passion, expertise, and innovation to produce exceptional coffees. In addition to managing their own farms, they have established the Sol de la Mañana program, which supports over 200 small-scale producers with training, technical support, and tools to improve quality and yields. Their commitment is both human and demanding, and it clearly shows in every cup.