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Bolivia Los Rodriguez Natural 1kg

Bolivia Los Rodriguez Natural 1kg

Beans 1kg

It would be easy to describe the flavour of this coffee as “pineapple” and “mango”, but that would be unfair. This coffee has so much more to offer. There is a multitude of complex candy and fruit notes in each cup, with even a little floral flutter appearing occasionally. The finish is clean and creamy, and there is an intriguing grapefruit-like acidity. As the coffee rests we find it changes quite a lot, so keep coming back to it to discover its ever evolving character.

Acidity
Sweetness
Body
Producer The Rodriguez family
Varietal Caturra
Process Natural (mechanically dried)
Roast Omni

About This Coffee

Why do we like it?
It would be easy to describe the flavour of this coffee as “pineapple” and “mango”, but that would be unfair. This coffee has so much more to offer. There is a multitude of complex candy and fruit notes in each cup, with even a little floral flutter appearing occasionally. The finish is clean and creamy, and there is an intriguing grapefruit-like acidity. As the coffee rests we find it changes quite a lot, so keep coming back to it to discover its ever evolving character.

Why does it taste this way?

Bolivian coffee is hard to come by. The country only exported 20,000 bags of coffee in 2017 (compared to Colombia’s 13 million!). That’s why, when the opportunity to buy a naturally processed Bolivian came up, we jumped at it. This coffee is grown on two farms; La Linda and Kusillo by the Rodriguez family. They are kind of like a dynasty within Bolivian speciality coffee and own their own export business; Agricafe. The care and attention in picking processing is the main factor in creating the complex and nuanced cup profile. After picking, the cherries dry on beds for a week before they are placed into mechanical dryers that recreate day/night light to ensure controlled and consistent drying whilst mitigating weather related issues. This
allows control of the fermentation as well as over all moisture content.

How we like to brew it?
Great as both filter and espresso. As a filter, try not to over extract. Don’t use water that’s too soft to brew with and under dose slightly, or go coarse. As espresso, same applies. Go for a slightly higher brew ratio, maybe 1:2.25. Keep it away from milk. It’s not one for milk.