Pedro Rodriguez: Father he is 37 years in coffee. ( He is the CEO,
founder, visioner)

Daniela: daughter : 14 years in coffee (Commercial, sales, export,
marketing and quality control)

Pedro Pablo : 12 years in coffee (Processing, in charged of the farms, adm and financing)

Coffee you need to have a lot of patient and also learn to deal with every day problems. It is a work that everyday is different and you deal with nature, weather, local people, international market, clients, and diversity of culture and places.

Our goal is to process super clean and elegant coffees. We do not want to change the variety and terroir flavours with a process. We introduce the biology concepts and Chemistry that we learn from the wine industry and apply in the processing.

Our year is dived in two.

Harvest time: Very busy time for us, it takes like 8 months. 24hours/7 days non stop thinking just in Coffee ( jeje) but fun.

No harvest time: Planning the coming harvest – attending to coffee shows, a lot of travelling, maintenance of all our facilities, thinking in new projects, searching for new equipment, innovation. Learning time.

1. Farming: SUPER IMPORTANT. Healthy coffee plants, nutrition, follow the agronomichan plan and a constantly control of our coffee plantations that do our engineers.

2. Variety: the variety that we have are good, well selected.

3. Picking : Very important, Only ripe cherries.

4. Controlling process: clean machines where we do all the processing

5. Control drying: we are very picky with the drying ( low temperature and slow drying)

6. Packing: control humidity of our store.

7. All these guarantee quality and consistency.

The wine industry and also always listening what brazil ( machines, productivity), Panama (quality/varieties/marketing) and Costa Rica (market) and Colombia are doing.

Yes, We have a Social program called “ SOL DE LA MAÑANA” we can find the information in the brochure.

12 years everything started as a dream for us, when we dreamed about finca Los Rodriguez. We did not have farms, we were only sourcing coffee from small producers. But the production started to fall down in Bolivia and we were in a vet bad situation. It is when we decided to start with our farms, introduce new varieties in Bolivia ( Java, geisha, SL, batian, bourbon) and also develop coffee in a new region “ Samaipata” that now is producing amazing coffees.

Yes, we have a variety garden with 60 varieties and we are studying them.Developing new varieties take a lot of time, we plant and we have to wait 3-4 year to cup it and confirm if the cup profile is good and also check the agronomical part of that variety in Bolivia. Productivity, reaction of the
terroir, weather, soil, diseases. Once we cupped, we select the cherries (seed) and plant in more volume like half hectare. In two years we will have new varieties !!

Our second passion is wine. We love that industry. It is very similar to coffee and so much to learn from it.

Hobbies we love travel and learn new cultures, visit new places, eat new food, try new flavours.

During our free time we try to go to the beach. Bolivia does not have
beach, so for us that is something we look forward to spend some time in the beach and enjoy see food.

We like sport, so we exercise a lot yoga, gym. And spend time with
family.