LCC Roastery

strawberry jam, blackberry, grape, and sweet almond liqueur balanced by dark chocolate and rooibos tea.

Finca El Arcangel is a 10 hectare farm owned by the Rodriquez family and is located in the Bolinda community, just outside of the town of Caranavi. The total farm runs on 4 hectares fully planted with coffee trees of 4 varieties: Red and Yellow Caturra and Red and Yellow Catuai under native tree shade system: citrus, papaya and avocado. The farm is surrounded by native forest and some of the native tree species are used as shade trees on the farm.
It has been rehabilitated in 2015 with the first seedlings and the first beans were harvested in 2017.

Pedro began his journey in coffee by working with small producers in Caranavi, building a wet mill to process their coffee, and educating producers to selectively handpick their cherries. He also started to process small micro-lots from each of the producers, and because of the unique combination of heirloom varieties, rich soil and incredibly high elevations, the results were outstanding.

Over the last decade, Rodríguez has worked tirelessly to build production and expand the market for Bolivian specialty coffee, helping hundreds of local farmers recognise and realise the potential of their land and crops.

This 100% Yellow Caturra lot is made up of single-day lots from seven farms in Caranavi that are part of Fincas Los Rodríguez. Found at elevations between 1,400 – 1,800m above sea level, the farms are owned by Pedro Rodríguez and his family.

Anaerobic Processing

At all of the Rodríguez farms, Pedro hires pickers that are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime. After being inspected and weighed, the coffee was carefully sorted by weight using water, and floaters were removed. Following this, the coffee was placed a conveyor belt and was disinfected, in a similar process used for wine grapes.

It was then fermented in the family’s brand new, custom-built stainless steel tanks for 96 hours. The team made sure the lid remained shut for the full period of fermentation, to ensure no oxygen touched the cherries and that the punch-like, boozy aroma remained trapped inside. The coffee was then gently washed using fresh, clean water and carefully placed inside box dryers for a total of 49 hours.

Specification

• Origin: Bolivia
• Region: Caranavi
• Farm: Finca El Arcangel
• Producer: Los Rodriguez family
• Altitude: 1400-1800m
• Cultivar: Yellow Caturra
• Processing: Anaerobic Washed
• Sourcing: Pebble Coffee