Bolivia Los Rodriguez
Bolivia Los Rodriguez
Your order will be roasted on the next scheduled roast date - refer to the banner on the top of this page.
Delivery Information
Delivery Information
Timely Dispatch and Arrival
Orders placed after 10pm on Tuesday will be added to the next roasting schedule. Our dedicated team works diligently to ensure your coffee is delivered within 3 working days from the dispatch date, allowing you to enjoy the freshest brews without delay.
Standard Delivery: SGD $3
Your freshly roasted coffee will be carefully packaged and dispatched every Thursday, ensuring it reaches your mailbox within 3 working days from the dispatch date.
Free Delivery for Orders Above SGD $35
Sit back and sip to your heart's content while we take care of the shipping costs.
Free Pickup in Store
Your order will be available for pickup on Thursday - one day after the scheduled roast.
Pickup Location: 30 Stevens Road, #01-08, S257840 [8am - 6pm]
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Coffee details
Region
Caranavi, La PazVarietal
CaturraElevation
1500 - 1700 maslProcess
Coco NaturalNotes
Blackberry, Red Grape, Chocolate Liqueur, English Breakfast Tea -
Background
Say hello to Los Rodriguez, a rich coco natural from Caranavi, La Paz, and a coffee that carries a story of renewal for Bolivia's producing community.
This lot comes from Sol de la Mañana, meaning "morning sun," Agricafe's social initiative to give back to Bolivia's coffee community. Over the past decade, Bolivian coffee production has steadily declined, squeezed by competition from coca cultivation, poor infrastructure, and leaf rust. In response, the Los Rodriguez family launched Sol de la Mañana in 2014, a program teaching producers effective farming practices to lift yields and secure the future of Bolivian coffee.
The initiative runs like a school for producers, with 80 currently enrolled from the Caranavi region, most of them longtime, multi-generational growers. Participants follow a strict curriculum of modern techniques, with regular deadlines and milestones to hit. The results speak for themselves: average production per producer has climbed from just 5 to 8 bags per hectare to around 25 bags per hectare in recent years, tangible progress that's encouraging younger generations to stay in the family business and carry Bolivian coffee forward.
This lot was processed using the coco natural method, where whole cherries are dried in "coco dryers", steel containers typically used for drying cocoa pods. A gentle flow of warm air rises from below the coffee bed, drying the parchment slowly and evenly, while the coffee is stirred manually at regular intervals to ensure a uniform dry.
In the cup, expect rich blackberry and red grape up front, deepening into chocolate liqueur, before finishing on a warm English breakfast tea note. A generous and comforting cup!
