Small farm, small lot, about as rare as Bolivia gets. This Pacamara comes off Los Rodriguez, one of twelve farms the Rodríguez family planted in Caranavi back in 2012 when they decided to stop buying coffee and start growing their own. Pedro Rodríguez walked away from banking over forty years ago to chase Bolivian coffee, and today his kids Daniela and Pedro Pablo run the commercial and production side of Agricafé right alongside him. Caranavi sits up in the Yungas, the heart of Bolivian coffee, where the humidity and steep terrain make cherries ripen slow and uneven. Pickers walk the rows again and again, pulling only the fruit that's gone almost purple, because that's where the Rodríguez family found the best flavor hides.

Pacamara is a rare variety to start with, a Salvadoran cross of Maragogipe and Pacas bred in the 1950s for big beans and an even bigger cup. It's fussy to grow and doesn't yield much, which is part of why you almost never see it come out of Bolivia. This one's a coco natural, dried whole-cherry in Pedro's own coco dryer, a run of steel bins that push warm air up underneath so the parchment dries slow and even. Someone turns it by hand every two hours until it hits 11.5% moisture, then it heads to the La Luna mill to get hulled and hand-sorted under UV and natural light. No shortcuts anywhere in this chain.

The cup drinks light and tea-like, way more delicate than a natural would ever land. Big, bright citrus leads, blood orange right up top, with dried fig and vanilla filling in behind and black tea running through the finish. The acidity is floral and lifted, the body closer to silk than syrup, and a little eucalyptus trails on the tail end. Clean, aromatic, and gone quick.

Roast Profile: Light Roast

Producer: Rodríguez Family

Farm: Finca Los Rodriguez

Region: Caranavi, La Paz, Bolivia

Variety: Pacamara

Elevation: 1,566 masl

Process: Coco Natural

Tasting Notes: Blood Orange, Black Tea, Dried Fig, Vanilla, Floral

Net Weight: 250g / 8.8oz