JWC Roastery

Bolivia Finca La Linda

Quantity

Black Forest. Raspberry. Cherry.

Variety Java
Processing Natural
Region Caranavi
Altitude 1650masl
Roast Level Medium Roast 
Tasting Notes Black Forest Cake, Bubble-gum, Raspberry, Ripe Cherry Sweetness
Quantity 200g

About this coffee :

This is a tiny and very special 900kg micro-lot that comes from La Linda, a small farm owned by Pedro Rodriguez. Over the last decade, Rodriguez has worked tirelessly to build the production of, and the market for, Bolivian specialty coffee, helping hundreds of local farmers recognise and realise the potential of their land and crops.

La Linda is located in the colony of Bolinda, which lies in a lush, steep mountain valley around 10 kilometres outside of the town of Caranavi. The colony of Bolinda was founded 52 years ago and was once known as ‘Bolivia Linda’ or ‘Beautiful Bolivia’. Over the years this name was shortened to Bolinda, and it is now one of the larger settlements in the area.

Pedro Rodriguez entered the coffee industry 30 years ago, ditching his suit and his accounting job to pursue a passion for agriculture. Fifteen years ago, Pedro recognised the potential for specialty coffee in Bolivia, and over the last decade, he has built a visionary business called Agricafe, which focuses on forging long-term relationships with producers, based on mutual trust and benefit.

La Linda was the first farm that the Rodriguez family planted. It was established in 2012, and its first year of production was in 2015. La Linda is 10 hectares in size, 5.92 of which are coffee. We feel very close to this farm; we were there the first year it was planted and have watched it grow every year since.

La Linda’s high altitude—about 1,482 -1,550 metres above sea level—helps to ensure a slow maturation of the cherry because of the stable night-time temperature and mild day temperatures. The slow maturation leads to an increased concentration of sugars in the cherry and bean, which in turns helps to produce a sweeter cup of coffee.

At La Linda, Pedro hires pickers from the Bolinda community to carefully hand pick the coffee during the harvest. These pickers are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime.

The coffee at La Linda is meticulously organised by variety and is well spaced in neat rows, making picking much easier to manage than on the more traditional farms in the region. Pedro has trialled several varieties on this farm, including San Bernardo, Caturra,  and Java. This lot is 100% Java.

This very special lot was carefully hand picked and naturally processed on the same day at the Rodriguez family’s Buena Vista Mill.

After the coffee was delivered, it was placed into a floatation tank and all floaters were removed. The whole cherries were then dried on raised beds in the sun and turned regularly to ensure it dried evenly. The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested and then milled at the Rodriguez family’s brand new dry mill. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.

This natural Java has lots of chocolate jammy mouthfeel, like black forest, raspberry & ripe cherry sweetness. A fruity coffee that will tantalise your taste buds.

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 250ml
Water temperature 93ºc
Brew time 2-2.30 minutes
Roast Date 26th of October

200g pack coffee ship in 1-2 working days
1kg Pack ships within 3-5 working days

Taster pack roasted on 19th of October

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