This coffee was acquired through direct trade with Agricafe, a family run and operated company in Bolivia. With direct trade, we can be sure that the farmers are being treated fairly and properly compensated for their work. Also, because we are in direct contact with the farmers, we can get more information about the cultivating and harvesting of the coffee. We are incredibly excited to be able to bring the coffee directly from the farm to you.
The Los Rodriguez family were in search of new specialty coffee producing regions around Bolivia. In their search they ended up 120km outside of Santa Cruz, near Samaipata, where they planted the first trees to create the farm known as Floripondio. The farm gets its name from the Floripondio trees (often called Angel’s Trumpet in English) that are native to the area and found on the farm.
Floripondio has all the distinct characteristics which make a good coffee farm; high altitude, a distinct soil profile, and a tropical microclimate characterized with high humidity and cool temperatures at night. The Los Rodriguez family decided this farm would be a perfect location to experiment with different coffee varieties. With over 60 different varieties planted to date, it holds the title for the biggest variety garden in Bolivia. These varieties are taken from all around the world and Floripondio is used to discover which varieties best fit the different growing conditions found across Bolivia. At the end of each harvest the different varieties are tasted to decide which new ones they would like to grow at their other farms across Bolivia.
This special limited edition Gesha coffee has undergone a unique processing method to highlight the natural characteristics of the varieties cup profile. The process begins with ripe Gesha cherries, they are first washed and sorted before being placed into a stainless steel tank. Oxygen is then removed from the tank and the cherries are left to ferment in the anaerobic environment for 65 hours. As fermentation occurs, flavours begin to develop to create a more complex cup profile. Afterwards, the cherries are taken to dry slowly in the shade of a greenhouse. The fermentation accentuates the qualities of ripe fruit, bright complex acidity, and a depth of floral notes.