| Country | Bolivia |
|---|---|
| Farm | Floripondio, Samaipata |
| Varietal | Arabica pacamara |
| Processing | Carbonic Maceration Natural |
| Crop | September 2023 |
| Partnership | 4 years |
| Coffee type | Wholebean |
| Flavour | Juicy & Exotic |
Farm Coffee Family
Floripondio
We have been buying coffee from this farm of family Rodriguez for more than 5 years now. In the beginning, we were easily won by the taste of SL 28 and 34 varieties, which thrive here the most. Last Fall we selected 4 different microlots in Bolivia, including this pacamara variety processed by carbonic maceration natural method.
Floripondio is possibly the most visually stunning coffee farm we have ever visited. The coffee trees are meticulously planted in perfectly organised rows. The farm has a special experimental plot with many exotic varities. And there is the omnipresent viewpoint designed by Don Pedro, the owner of the farm and the head of Rodriguez family.
How does this coffee taste?
Juicy & Exotic
Kamila and Lukas, who selected this lot during their visit last Fall, described the cup as being jammy and juicy with notes of ripe strawberries, rum pralines and marmalade mouthfeel.
The Family Rodriguez Story
This farm belongs to the Rodriguez family business, called Agricafe. Their aim is to bring specialty coffee farming back to the country, since the production of coffee in general has been constantly declining. They support a lot of farms and with coffee growing they offer an alternative to coca farming. Don Pedro (pictured with his daughter Daniela) has been the coffee pioneer in Bolivia for the last 40 years. He is also an extremely friendly and likeable person with a fondness for good wine (Samaipata can be called the Tuscany of Bolivia) and obviously coffee. He never forgets to bring his special suitcase equipped with countless brewing methods on his trips.
The Floripondio farm (named after the local hallucinogenic plant Brugmansia - Angel´s Trumpet) was purchased in 2014. In total, the family owns 12 farms, 4 in Samaipata, 8 in Caranavi region.
Processing
Freshly picked cherries are moved into a stainless steel tanks, which are closed and flushed with CO2. The fermentation takes 72 hours. After that the cherries are moved to African beds for 72 hours and "Coco" dryers (stationary drying using hot air) for 32 hours.
Pacamara Variety
was created by crossing the popular pacas and maragogype varieties in El Salvador for resistance to coffee leaf rust. Pacamara can have a very interesting flavor profile (tropical fruits, floral aromatics, spices), but its large grains are quite difficult to roast and are also prone to aging faster.
