1.     Los Rodriguez is a family business, can you tell me about it? Like how did it all start? or what's the role of each family member? 

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)

2. How has being a coffee farmer shaped your perspective on life and work?

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.

3. Could you describe the specific coffee processing methods used on your farm? How do these methods contribute to the flavor profile of this coffee? 

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.

4. How do you unwind or relax after a long day of work on the coffee farm?

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.

5. How do you ensure the quality and consistency of your coffee from cultivation to processing? 

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.

6. Are there any specific resources or communities you rely on to stay updated on the latest developments, techniques, or trends in the coffee industry?

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

7. How do you engage with the local community and support the farmers and workers involved in coffee production? 

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

8. Can you share any memorable or significant moments in the history of your coffee farm? 

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.

9. We knew that you kept lots of varieties in your farm. Do you have any plans to introduce new varieties in the future or expand certain varieties already grown? 

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 !!

10. Apart from coffee farming, what are some of your other hobbies orinterests? How do you unwind or relax?

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

  • Origin



    Altitude: 1,700 MASL

    Varietal: Pacamara

    Process: Lactic Natural

    Region: Samaipata

  • Aroma/Flavor: 

    Cranberry, blackcurrent, tropical, cane juicy 

  • Acidity:

    Medium, soft and delicate 

  • Body:

    Silky and juicy

  • Summary

    This coffee is experimental and exceptional, with the help of nitro washed process, we were able to find fruity favour and aroma in such high intensity, With phenomenon like El Niño & La Niña keep affecting production of coffee, Fermentation will be a very important technology to retain or even improve the quality of the coffee in 

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brew as espresso

20g coffee in 48g out

Water/ 93°C

Brew time for this recipe should be around 24 sec 

brew with V60

15g coffee/245g water/ / 93°C

⏱ 00:00 | 60 grams

⏱ 00:30 | 100 grams (up to 160g)

⏱ 01:00 | 45 grams (up to 205g)

⏱ 01:30 | 40 grams(stop at 245g)

⏱ 02:15 | Finish 



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