ORIGIN: SAMAIPATA, BOLIVIA
PROCESS: COCO NATURAL
NOTES: CACAO NIB, GRAPE, ALMOND
The Rodriguez Family has been one of the principle drivers moving quality and sustainable coffee production forward in Bolivia. El Fuerte was the first farm the Rodriguez Family planted in the Samaipata region to test the viability of coffee production in the region. The results of El Fuerte convinced them to invest in the Region.
The Rodriguez Family noticed that their naturals needed more stabilization, and developed a process for drying their naturals which results in a more delicious, super clean tasting natural.
This particular coffee is processed in what Agricafe calls "Coco Natural". The Coco natural process is fermented longer than the average naturally processed coffee under extremely controlled conditions to ensure that the cherry does not over ferment. After fermentation the coffee is first dried on raised beds before being moved to mechanical driers. This process was developed with help from Dr Flavio Borem from Brazil who is a leader in the industry when it comes to coffee processing. The name "coco" natural comes from the way the coffee beans look after processing because it looks similar to cacoa bean.
This really careful attention during processing is just one of many testaments to the great quality coffee being grown and produced by the Rodriguez family.
Quantity: 340 g