Finca La Llama - Bolivia Geisha
Our first time working with the Los Rodriguez family of Bolivia and Finca La Llama, but we are long time fans of these amazing projects. This Geisha is elegant and complex with a delicate white floralality and a juicy citric acidity. This coffee is packaged in 100g bags.
100g
Finca La Llama - Bolivia Geisha
September Coffee Roastery
119 Iber Road
Unit 9
Ottawa ON K2S 1E7
Canada
- Variety: Geisha
- Country: Bolivia
- Region: Caranavi, Villa Rosario
- Process: Washed + Anaerobic Fermentation
- Altitude: 1700 MASL
- Producer: Los Rodriguez
- Farm: Finca La Llama
- Roast Level: Light
In the cup
We taste sweet honey with delicate florals that remind us of jasmine and white tea and the sweetness of yuzu, vanilla and mandarin. This coffee is complex and elegant.
Funky
Experimental
About The Producer
Finca La Llama is one of the newest farms in the Fincas Los Rodríguez collection. It spans 9.58 hectares, with 5.24 hectares dedicated to coffee, and has been in harvest since 2017. Situated in the settlement of Villa Rosario, La Llama lies in a lush, steep mountain valley just outside Caranavi. Owned by Pedro Rodríguez and his family, the farm is the highest of all the Los Rodríguez farms, sitting at over 1,700 meters above sea level. The cool, stable temperatures at this elevation, with mild days and consistent nights, encourage slow cherry maturation, leading to a higher concentration of sugars in both the cherry and the bean, resulting in a naturally sweeter cup of coffee.
Processing
At La Llama, Pedro works with pickers from the Villa Rosario community who carefully handpick the coffee during harvest. These skilled pickers are trained to select only the ripest cherries, making multiple passes through the farm to ensure the cherries are harvested at their peak. This selective picking is key, especially for special micro-lots, to achieve a clean and sweet cup. The Rodríguez family has found that the ripest cherries, often deep purple in color, produce the best flavor. After being picked and weighed, the cherries undergo 60 hours of anaerobic fermentation with Mosto. They are then dried in mechanical dryers until they reach the target moisture level of 11.5%. Once dried, the coffee is transported to La Paz to rest before being processed at Agricafé's dry mill, La Luna. At the dry mill, the coffee is carefully hulled and sorted using machinery and a team of sorters who inspect the beans under both UV and natural light.
Variety
Geisha was first collected from Ethiopian coffee forests in the 1930s and sent to Tanzania's Lyamungu research station before arriving at CATIE in Central America in 1953, where it was cataloged as T2722. Despite confusion over different "Geisha" plant types, genetic tests confirm that the Panamanian Geisha, descended from T2722, is distinct and renowned for its exceptional cup quality, with floral, jasmine, and peach-like aromas when grown at high altitudes. While originally from Ethiopia and popularized in Panama, the Geisha variety has found a special place in Peruvian coffee and thrives in its unique climate and fertile soils.
Transparency
Imported
We Paid
Roasted Costs