Release No. 3 | Los Rodriguez Family Pacamara

Roasting on 6/20/24 | Shipping on 06/21/24
Only available in 150g jars

Producer: Los Rodriguez Family

Origin: Bolivia

Region: Caranavi

Varietal: Pacamara

Altitude: 1580 masl 

Process: Carbonic washed 

Over the past 15 years, coffee production in Bolivia has been on a decline, posing a significant risk of extinction. The Rodriguez family, driven by a commitment to preserve Bolivia’s coffee heritage and backed by a decade of coffee farming experience, has acquired multiple small farms nestled in the lofty Andean mountains, reaching altitudes exceeding 2,000 meters above sea level. Found in the regions of Caranavi and Samaipata, these farms yield a rich variety of coffees, boasting distinct flavors and characteristics. From Caturra and Catuai to red, yellow, and orange Bourbon, as well as renowned varieties like Geisha, Pacamara, and Java, each farm hosts a diverse array of coffee cultivars.

In 2019, the Specialty Coffee Association (SCA) recognized Agricafe, led by the Rodriguez family, for their steadfast commitment to sustainable farming and production practices, lauding their impactful role in the Bolivian coffee sector. Agricafe's ethos, encapsulated by their statement, emphasizes their three-decade-long dedication to coffee production, trading, roasting, and export. Setting themselves apart with a pioneering business model built on strategic partnerships with local producers, they prioritize quality, consistency, and socioeconomic empowerment. Their flagship initiative, the Sol de la Mañana program, has remarkably boosted coffee production from the traditional five sacks per hectare to an impressive thirty sacks per hectare, illustrating their profound impact on Bolivia’s coffee landscape.

Why This Coffee Stood Out To Us: In our opinion, this coffee presents every great characteristic that the pacamara varietal has to offer. Not only does it bring big flavors, but it also has a very lively acidity and coating mouthfeel. The fact that the Rodriguez Family used the Carbonic Maceration process on this Pacamara only enhanced the cup and elevated all of the fantastic qualities in the cup. Our desire is to present this coffee as a great example of the advanced processing methods that the Rodriguez Family is known for, not just in Bolivia, but around the world. 

 General Tasting Notes: 

• Hibiscus
• Darjeeling tea
• Baking spices
• Cranberry

What To Expect In The Cup: On the cupping table, the Pacamara offered a very full, round body.  This coffee changes multiple times as it transitions from hot to cold. For the dry smell, we got a lot of red currant, baking spice, and sweet red floral. On the first pass, while the coffee was hot, we got a lot of heavy florals and raw sugar sweetness with some tart red fruit. On the second pass, as this coffee cooled, it transitioned into more of a spiced tea, baking spices, and cooked cranberry. Once the Pacamara was cold, we got a lot of juicy cranberry, red florals, and subtle watermelon. This coffee is one of a kind and we can’t wait to share it with you. Cheers.