Bolivia Caranavi Agricafe Sol De La Manana Peaberry – 31406 – 60.0 kg GrainPro Bags – SPOT RCWHSE

Position Spot

Bags 0

Warehouses Oakland

Flavor Profile Grapefruit, nectarine, caramel, malt, vanilla

Please Note This coffee landed more than 8 months ago.

Out of stock

About this coffee

Grower

Smallholder organized around Agricafe

Altitude

1450 – 1650 masl

Variety

Caturra, Java, Bourbon, SL-34

Soil

Clay minerals

Region

Caranavi province, La Paz department, Bolivia

Process

Fully washed

Harvest

June - November

Certification

Conventional

Coffee Background

Roasters fall into two categories when it comes to Boliva's coffee: those that know, and those that don't know. For those who know, Agricafe is one of the most sought-after producer groups not just in Bolivia, but in all of South America, and buyers line up every year for their one-of-a-kind microlots. For those who don't know, it is often the cup qualities—diverse, fascinating, unexpectedly delicious—that grab their attention for life. 

This year in addition to our regular direct trade imports, we have curated a group of microlots from Agricafe's close-knit farm network for our own inventory. This lot, a fully-washed peaberry from the smallholders working with Agricafe throughout the Caranavi highlands, is abundant with delicate flavors of white tea, kiwi, cacao nib, and lime. 

Caranavi and its Coffee 

Bolivia is South America's only landlocked coffee producing country and is the smallest exporter of coffee on the continent. The quality of that coffee, however, is hardly lacking in diversity or beauty. Bolivia’s terrain and geography is gifted for arabica production, particularly throughout the Yungas region (Yungas is Aymara for "warm lands"), whose mountain ranges connect the low and humid Amazonian basin to the dry Andean altiplano above. The most productive municipality in the Yungas is by far Caranavi, which still produces an estimated 85-90% of Bolivia's specialty coffee.  

Caranavi's landscape is steep, humid, rugged, and remote, with natural forest making up more than 90% of the territory. Historically coffee in this area was challenged by a devastating combination of isolation and national disinvestment. These days, after decades of struggle, coffee farms in Caranavi's high and tropical climate tend to be well-managed and diversified, but small. Coffee growers here still often don’t have processing equipment or transportation of their own, a massive hurdle in such territory, making Agricafe’s investments over the past 10 years an enormous benefit to many. 

Agricafe and the Rodriguez Family 

Specialty groups like Agricafe deserve a lot of credit for their dedication to Bolivia's coffee potential, despite the odds. Agricafe was established in 1986 as a passion project by Pedro Rodriguez, who at that time was a banker whose love for coffee led him to start a small commercial grade exporting business. In 2012, 26 years later, Rodriguez acquired land of his own in Caranavi. This part of Bolivia had for decades been populated with indigenous smallholder coffee farmers, but after suffering multiple waves of disinvestment by the government the population was shrinking, and coffee in particular was close to extinction. Rodriguez’s original farm, “La Linda”, was meant to take advantage of affordable land in the area and to demonstrate to local smallholders specifically how productivity could be increased for their benefit. Now, 10 years after La Linda was built, the family business includes 12 family farms between Caranavi and Samaipata, to the south, and a group of 100 smallholders who together comprise Agricafe’s “Sol de la Mañana” program. Pedro’s daughter Daniela and son Pedro Pablo are also part of the business, managing commercial operations and farmer training.  

Sol de la Mañana 

Agricafe's smallholder farmer program, “Sol de la Mañana”, began in 2013 with only 10 small producers in Colonia Bolinda, a farming community just up the mountain from Caranavi town and the same neighborhood where La Linda was established. Sol de la Mañana functions like a school, using a 10-year curriculum focused on best practices for nursery and farm management, plant nutrition, renovation, specialty harvesting, and biodiversity. This granular attention to detail forced willing smallholders to take charge of their productivity and quality, and to think long-term. When the first commercial harvest was sold in 2017, the success of the program attracted more producers. It currently has 100 contributing farms and production for most has increased from a per-hectare average of 2-4 bags to over 20.  

Central Processing at Agricafe 

All coffee from Sol de Mañana producers is processed centrally at Agricafe’s wet mill in Caranavi town. Processing here has come to reflect the innovation and attention to detail that the Rodriguez family seems to exude against all odds for such a remote location. Cherry from Sol de la Mañana producers is collected each day at the farms and delivered to the wet mill in the evenings. Cherry is carefully sorted on arrival, and then, since every cherry delivery is treated as a unique microlot, it’s processed according to what Agricafe’s quality managers decide is the best pairing for a particular farm, cultivar, time of year, and in many cases buyer specification. Washed coffee processing is done anaerobically by default, with freshly-pulped parchment going straight into large sealed plastic drums for fermentation. Once fermentation is complete the drums are emptied and the parchment (and drums themselves) are pressure-washed clean. 

Due to the area’s constant humidity and blazing hot days, drying is almost entirely mechanical, which, like their enclosed fermentations for washed coffees, is done for the sake of control and protection of the coffee’s delicate qualities. Agricafe produces washed, natural, honey, anaerobic natural, and experimental fermentations using coffee fermentation must, all in a very compact production space. A full harvest at Agricafe’s wet mill generates about 3,000 unique lots of coffee, which are then recombined by their cuppers or buyers to create larger lots, or in many cases marketed separately as microlots.  

This fully washed peaberry is created from a combination of day lots produced by Sol de la Mañana farmers from their various cultivars, including caturra, "Java” (a particular typica), and SL-34. After drying the coffee is then milled to the peaberry screen size.