This is the second year we’ve bought coffee from the revered Los Rodriguez family. This year we were lucky enough to get our hands on their exceptional Java variety! There’s a lot going on in the cup – with notes of creamy, thick, vanilla, buttery biscuit. It’s a real delight.
FILTER ROAST: When we brewed it as a V60, we picked up on flavours that were reminiscent of granny smith apples, with high malic acidity.
ESPRESSO ROAST: This makes a banging espresso, it’s really fruity and juicy. If you add milk, it turns into a baked vanilla cheesecake.
|Producer||Los Rodriguez Family|
This is the second year we’ve bought coffee from the revered Los Rodriguez family. This year we were lucky enough to get our hands on their exceptional Java variety.
It’s generally very difficult to find speciality grade coffees from Bolivia these days due to its very interesting and complex coffee history. In the early 2000s, it was exporting close to 85,000 bags of coffee when it was hit really hard with coffee rust, a disease that decimated many farms and had a knock-on effect on the nation’s coffee industry. In 2018, only 23,300 bags were exported and a tiny portion of those were sold as speciality grade.
This coffee is grown by the Rodriguez family on their Kusillo and La Linda farms. It’s 100% Java which is a relatively rare variety with a long history of cultivation. As the name suggests, the variety was introduced to the island of Java directly from Ethiopia by the Dutch in the early 19th century. In Bolivia, it is most productive and produces the best cup quality when grafted onto Robusta root structures.
What makes this coffee so outstanding is its texture. Expect a thick and mega creamy mouthfeel with a very high quality, refined acidity. In the cup, we found subtle vanilla and pink flower notes with a distinct buttery biscuit finish. There is a little bit of fruit running through the cup, but it’s very controlled and is reminiscent of apricot jam.
Keep milk to a minimum and as a filter avoid altogether. It really kills it.