el fuerte: bolivia


tastes like green apple, sugarcane & vanilla


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This delicious washed anaerobic from El Fuerte in Bolivia has been roasted for Espresso & features a crisp green apple acidity, with sugarcane sweetness and a lingering vanilla finish.

For the third year running, we have coffee from Los Rodríguez family. After their success in growing exceptional coffee at their first farm in the Samaipata region, El Fuerte, the Rodríguez family continued investing in the region, planting three more farms & building a wet mill to process the coffee.

The cherry is carefully handpicked, collecting only the very ripest cherries to ensure the sweetest cup. Once depulped, the wet parchment is fermented in the family’s brand new, custom-built stainless steel tanks for 48 hrs. The parchment is washed with fresh, clean water & carefully machine-dried using a ‘guardiola.’ After drying, it’s transported to La Paz & rested before being milled at the family’s state-of-the-art mill. It is first hulled & sorted using machinery, then by a team of workers who meticulously sort the coffee by hand under both UV & natural light.

We also were lucky enough to get our hands on a Gesha from the same producer, which we’re roasting to order, for filter lovers: Floripondio Gesha – Bolivia



origin: samaipata, agua rica, santa cruz
produced by: los rodríguez family – el fuerte
processing method: washed anaerobic
varietal: caturra
elevation: 1540-1650m above sea level
roasted for: espresso



in: 21g  |  out: 45g  |  time: 26-30sec  |  temp: 91-93°C

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