gesha
Los Rodriguez Natural Gesha
Cultivated at 1,650-1,750 MASL in Caranavi, Los Rodriguez Natural Gesha features a silky sweet texture, spring florals and vibrant tropical nuances.
Known within the country as the “capital of coffee”, Caranavi, Bolivia is located in the forests of the Yungas Region. This is also the home of the infamous “Death Road”, following the Andes Mountains from the dry Altiplano to the jungles of the Amazon. All exportable products travel this treacherous road before being processed at La Paz.
In the 1950s, ten-hectare plots of tropical land were distributed to people from the government and as a consequence many people moved to Caranavi and became farmers. A region of two distinct climates and incredibly fertile soil, the majority of the country’s coffee crop is now grown here, though producers typically dedicate only two-to-four hectares to coffee, the rest is left remaining as wild forest.
This Gesha lot was sourced through importers from the Rodriguez family, using SCA Sustainability award-winning export chains. This is down to the family’s careful control over each stage of the coffee’s journey, from farm to mill and finally on to export.
Dried on beds for seven days, the cherries are then mechanically dried, recreating day/night light-cycles ensuring a low and consistent dry without the fear of rain. At 12% moisture-content and after a period of rest, the coffee is then shipped to the La Paz dry-mill for processing. Finally, after moisture has dropped to 10%, the coffee is ready for export.
In the 1950s, ten-hectare plots of tropical land were distributed to people from the government and as a consequence many people moved to Caranavi and became farmers. A region of two distinct climates and incredibly fertile soil, the majority of the country’s coffee crop is now grown here, though producers typically dedicate only two-to-four hectares to coffee, the rest is left remaining as wild forest.
This Gesha lot was sourced through importers from the Rodriguez family, using SCA Sustainability award-winning export chains. This is down to the family’s careful control over each stage of the coffee’s journey, from farm to mill and finally on to export.
Dried on beds for seven days, the cherries are then mechanically dried, recreating day/night light-cycles ensuring a low and consistent dry without the fear of rain. At 12% moisture-content and after a period of rest, the coffee is then shipped to the La Paz dry-mill for processing. Finally, after moisture has dropped to 10%, the coffee is ready for export.
Cultivated at 1,650-1,750 MASL in Caranavi, Los Rodriguez Natural Gesha features a silky sweet texture, spring florals and vibrant tropical nuances.
Known within the country as the “capital of coffee”, Caranavi, Bolivia is located in the forests of the Yungas Region. This is also the home of the infamous “Death Road”, following the Andes Mountains from the dry Altiplano to the jungles of the Amazon. All exportable products travel this treacherous road before being processed at La Paz.
In the 1950s, ten-hectare plots of tropical land were distributed to people from the government and as a consequence many people moved to Caranavi and became farmers. A region of two distinct climates and incredibly fertile soil, the majority of the country’s coffee crop is now grown here, though producers typically dedicate only two-to-four hectares to coffee, the rest is left remaining as wild forest.
This Gesha lot was sourced through importers from the Rodriguez family, using SCA Sustainability award-winning export chains. This is down to the family’s careful control over each stage of the coffee’s journey, from farm to mill and finally on to export.
Dried on beds for seven days, the cherries are then mechanically dried, recreating day/night light-cycles ensuring a low and consistent dry without the fear of rain. At 12% moisture-content and after a period of rest, the coffee is then shipped to the La Paz dry-mill for processing. Finally, after moisture has dropped to 10%, the coffee is ready for export.
In the 1950s, ten-hectare plots of tropical land were distributed to people from the government and as a consequence many people moved to Caranavi and became farmers. A region of two distinct climates and incredibly fertile soil, the majority of the country’s coffee crop is now grown here, though producers typically dedicate only two-to-four hectares to coffee, the rest is left remaining as wild forest.
This Gesha lot was sourced through importers from the Rodriguez family, using SCA Sustainability award-winning export chains. This is down to the family’s careful control over each stage of the coffee’s journey, from farm to mill and finally on to export.
Dried on beds for seven days, the cherries are then mechanically dried, recreating day/night light-cycles ensuring a low and consistent dry without the fear of rain. At 12% moisture-content and after a period of rest, the coffee is then shipped to the La Paz dry-mill for processing. Finally, after moisture has dropped to 10%, the coffee is ready for export.