Pineapple and mango, earl grey tea and notes of vanilla with a milky body.
NATURAL BLEND CARANAVI: This lot is a blend of Caturra from 2 of los Rodriguez farms in Caranavi: Kusillo and la Linda. The farms are located between 1,500 and 1,650 masl with native trees shade and patches of wild forest to help conserve the biodiversity in the farms. La Linda was the very first farm the Rodriguez family started in 2012 and its name means “the beautiful one” in Spanish. The cherries have been harvested and taken to the Buena Vista mill on the same day of the harvest. After some washing and floating the cherries are directly moved to raised beds for 3-4 days before being dried in mechanical dryers: big square boxes with hot air flow at the bottom. When on sunbeds, coffee is moved every 30 min in the morning and every hour in the afternoon. When on the boxes, coffee is moved every hour. The temperature in the mechanical dryers never goes over 40 degrees Celsius and MC and T are controlled at all time with MC/T meters.
AGRICAFE:Agricafe is owned by the Rodriguez family (our partner there since 2016) who started this business in 1986. At that time, the family used to rent wet mills in Caranavi region, buying cherries from 2,000 producers and in 2001 they built their current wet mill, called Buena Vista, in Caranavi. Very quickly a dry mill in la Paz was built and the family started exporting operations. In 2012, a few years after the national drop of production, they decided to buy land and start farming as well. They now have 8 farms in Caranavi region (60 ha) and 5 farms in Samaipata region (60 ha). This year, they have lost 2ha of farm in Samaipata because of heavy rains leading to landslides. Up to 300 people are working for the company at the peak season. They also hire agronomists from different countries as consultants every year. They produce coffee, process it at the wet mill then dry mill and export it themselves directly to us. They bet on a great vertical integration system to shorten the supply chain and make it more transparent and cost efficient. In 2019, the won the SCA Sustainability award in the category ‘Best Sustainable Business Model’.Aside from experimenting a lot on the processing, the family is also investing a lot in agronomy research doing some trials with grafting and using different varieties (over 50). After a few years now they realised that the best results in the cup/field were given by Java and Geisha grafted on Robusta root systems. They are therefore already renovating some of their parcels with these plants.
An oenologist from Argentina is managing the wet mill this season and they are experimenting yeast use in processing. The naturals and honeys (honeys are only prepared upon demand) dry on beds for a week before they are placed into mechanical dryers that recreate day/night light to ensure a low and consistent drying without rain issues. More beds have been built this year; every single bed has its own tunnel with plastic sheet to cover in case of rain. Although it rained a lot before the harvest (7,000 mm instead of usual 2,500mm), the weather during the harvest has been really good and it’s been easier to produce naturals this year. When they reached 12% MC and after a few hours of resting, all coffee is bagged with Ecotact and Jute/plastic bags and sent to the dry mill in La Paz with sample bags on the side. The lots sit there in parchment until they are prepared for export. After milling, cupping and after making sure the moisture content is around 11%, the coffee is bagged in Ecotact and jute bags before being exported through Arica port in Chile.