The Rodriguez family’s Geisha has a remarkable apricot sweetness and intricate floral notes.
The Rodreguez family are renowned for thier uncompromising approach to quality coffee production. Their Geisha lots in particular produce some of the most unique and complex flavours we've tasted in coffee.
We feel honoured to have a very small amount of thier latest harvest, processed naturally. A new coffee experience certainly awaits for you here with this beautiful lot.
This Geisha varietal lot is from a plot at one of the los Rodriguez farms located between 1,500 and 1,650 masl. The farm has native trees, shade and patches of wild forest to help conserve the biodiversity in the farms. The cherries have been harvested and taken to the Buena Vista mill on the same day of the harvest. After some washing and floating the cherries are directly moved to raised beds for 3-4 days before being dried in mechanical dryers: big square boxes with hot air flow at the bottom. When on sunbeds, coffee is moved every 30 min in the morning and every hour in the afternoon. When on the boxes, coffee is moved every hour. The temperature in the mechanical dryers never goes over 40 degrees Celsius and MC and T are controlled at all time with MC/T meters.
The family used to rent wet mills in the Caranavi region, buying cherries from 2,000 producers. In 2001 they built their current wet mill, called Buena Vista, in Caranavi. Very quickly a dry mill in la Paz was built and the family started exporting operations. In 2012, a few years after the national drop of production, they decided to buy land and start farming as well. They now have 8 farms in Caranavi region (60 ha) and 5 farms in Samaipata region (60 ha).
This year, they have lost 2ha of farm in Samaipata because of heavy rains leading to landslides. Up to 300 people are working for the company at the peak season. They also hire agronomists from different countries as consultants every year. They produce coffee, process it at the wet mill then dry mill and export it themselves. They bet on a great vertical integration system to shorten the supply chain and make it more transparent and cost efficient.
Aside from experimenting a lot on the processing, the family is also investing in agronomy research, conducting trials with grafting and using different varieties (over 50). After a few years of this, they realised that the best results in the cup/field were given by Java and Geisha grafted on Robusta root systems. They are therefore already renovating some of their parcels with these plants. An oenologist from Argentina is managing the wet mill this season and they are experimenting with yeast use in processing.
The naturals and honeys (honeys are only prepared upon demand) dry on beds for a week before they are placed into mechanical dryers that recreate day/night light to ensure a low and consistent drying without rain issues. More beds have been built this year; every single bed has its own tunnel with plastic sheet to cover in case of rain. Although it rained much before the harvest (7,000 mm instead of usual 2,500mm), the weather during the harvest has been really good and it’s been easier to produce naturals this year.
When the coffee reaches 12% moisture content and after a few hours of resting, all coffee is bagged and sent to the dry mill in La Paz with sample bags on the side. The lots sit there in parchment until they are prepared for export. After milling, cupping and after making sure the moisture content is around 11%, the coffee is bagged before being exported through Arica port in Chile.
Produced by the Rodriguez Family
Region - Caranavi
Grown at 1500 - 1650 masl
Varietal - Geisha
Harvest - Sep 2021
Process - Natural
Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.
We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.