La Llama is part of Agricafe - owned and run by the Rodriguez family. They 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 helps ensure a slow maturation of the cherry

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. 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.