Cherry Chocolate Mousse and HazelnutBolivia



Farm Name – Los Rodriguez
Owner – Rodriguez family
Location – Caranavi
Altitude – 1,550 – 1,700 masl
Process – Washed
Variety – Peaberry Caturra and Catuai
Cup Profile – Cherry, Chocolate Mousse, Hazelnut
  • Description
  • Additional information


Agricafe is owned by the Rodriguez family, 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 family has also started a training program called Sol de la Mañana:
51 producers are now part of the program and are trained by the Agricafe team to produce more and better coffee with their existing farms: personalised visits, recommendations and technical support. A school farm has also been created to show all agronomy good practices to producers. Neighbours who are not part of the program started copying the techniques and are also improving their farms. As a result of that, many producers’ kids have studied agronomy / biology / soil dynamic, etc. and are planning to come back and manage the farm with their parents. All those producers deliver cherries (in 75% of the cases) or parchment (when producers’ farms are located too far and can’t deliver cherries the same day they harvest them) to Buena Vista Mill.
These farmers also get a premium paid when they deliver their cherries to the wet mill and can get the transport refunded (most of the producers hire taxis to take their harvest of the day down to the wet mill).
Yields have tripled since the farms are in the program. They have, in average around 4-5 ha planted with coffee on a 10-12 ha total land. Coffee farming is very much a family business and very few producers hire external labor.
This lot is a blend of PB beans from Los Rodriguez farms in Caranavi region
The farms elevation is between 1,550 and 1,700 masl and this lot is made of Caturra and Red and Yellow Catuai. Is has been washed processed at the Buena Vista mill with a dry fermentation of 18h after pulping. The parchment has then been dried in mechanical dryer until the moisture reached 12% which took approximately 2 weeks.
The mechanical dryers are big drums heated up with wood logs, gas or electricity depending on the drum. 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 40C

Additional information


250g, 1kg


Whole Bean, Coarse (Chemex/Cafetiere), Medium (V60/Kalita/Aeropress), Fine(espresso/moka)