El Fuerte, Natural Carbonic Pacamara, Bolivia

Flavour description: A rich and velvety cup with an aroma of forest berries. A juicy mouthfeel, reminiscent of ripe black grapes with notes of sweet şherbet and grapes, and an aftertaste of blackcurrant.

Colour to describe flavour: Purple 
Category: Adventurous
Producer:  Pedro-Pablo, Daniela and Pedro Rodriguez
Location: Aguarica in Samaipata region, Bolivia 
Variety: Pacamara
Processing: Natural Carbonic 
Altitude: 1400 masl
Price transparency: The FOB price paid for this coffee was $15/lb. 

The Rodriguez family has been producing coffee in Samaipata region for the last five years, and this year marked the second harvest from their Samaichacha farm. Thanks to the extreme weather and higher elevation, Samaichacha has distinct characteristics that set it apart from other Bolivian coffees. The coffee is also de-pulped and processed without water—a tricky method that, when done well, enhances sweetness.

The Rodriguez family are a driving force in Bolivian coffee. Pedro Rodriguez began working with small coffee producers in 1986. Today, the family owns mills and processes coffee for farmers across Caranavi and Sud Yungas. However, in Samaipata, they focus solely on their own production, processing at their wet mill, El Fuerte, without water, and drying the beans over 95 hours. As exporters under the name Agricafé, they manage all the Bolivian coffees we source. Their sustainability project, Sol de Mañana, supports other producers by providing plants, fertilizers, and agronomic expertise. They process coffees at their own washing stations and dry mill, and also operate several farms themselves, including Alasitas, La Linda, and Samaichacha.

Samaipata is known for its tropical climate, rich biodiversity, and diverse agriculture. It feels almost like a different country compared to Caranavi, with significant differences in both climate and culture. Daytime temperatures reach 25–30°C, while nights can drop to 8°C—cold enough to slow cherry ripening, resulting in thick mucilage and sweeter cascara. Soil in the region is high in magnesium, which makes coffee plants more resistant to diseases like leaf rust. Combined with meticulous processing and extreme growing conditions, Samaipata coffees boast an especially unique and complex flavour profile.

For more about the Rodriguez family and Samaichacha click here.

Innehåller kaffe, förvaras mörkt och svalt.