La Llama is owned by the Rodriguez family, who produce coffee from a collection of their own farms, while also sourcing quality micro-lots from small producers in the Yungas region. This farm is named after Bolivia’s national animal.
La Llama is the highest of all of the Los Rodriguez farms. At 1700m, temperatures are mild during the day and stable and cool at night. This slows the cellular respiration of the plant.
The ‘Coco Naturals’ are a process named after the ‘Coco dryers’ with which the Rodriguez family use for this segment of the process. The coffee enters these dryers post-drying for the first week on raised beds. These machines are square ventilated grain dryers, with the ability to mechanically dry the coffee in a continuous, consistent and controlled way. These boxes are series of steel containers that are typically used for drying cocoa pods. They use a gentle flow of warm air from below the coffee bed to dry the parchment slowly and evenly. This lot was dried across 35hours at an average temperature of 38-40 degrees, while being turned manually every 30 minutes.
Once optimally dry, the coffee is transported to La Paz where it is rested, and then milled at Agricafe’s dry mill, La Luna, which at 3800m above sea level, makes it one of the highest dry mills in the world. At this state-of-the-art mill, coffee is cleaned via colour sorters and also sorted by hand under UV and natural light.
REGION: BOLINDA, LA PAZ, CARANAVI
CUP: HONEYDEW MELON, KIWI, FRUIT FLORALS, GRAPE & WHITE TEA