Bolivia Finca Floripondio, Anaerobic Natural

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Apricot, creamed honey, white grape and jasmine
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COFFEE PROFILE

We love how fermentation takes and transforms this Bolivian Geisha into a masterpiece. We see notes of lush creamed honey, white grape and apricot entwined in a long and pure jasmine floral finish.

TASTES LIKE Apricot, creamed honey, white grape and jasmine
ROAST Filter

SOURCING

This lot is fermented in specially designed sealed tanks where the whole coffee cherries are placed. An environment is created through oxygen regulation to allow the lactobacillus bacteria to dominate over others, such as aerobic bacteria. Every fermentation is tailored to each coffee to obtain specific results. The team members involved at Los Rodriguez are constantly experimenting with ways they can push the production boundaries and expectations of Bolivian coffee.

PRODUCER Los Rodriguez Cooperative
REGION Santa Cruz, Samaipata
VARIETAL Geisha
PROCESS Anaerobic Natural
ALTITUDE 1710masl
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Origin

Santa Cruz, Samaipata, Bolivia

The farm name comes from the native Floripondio trees, commonly known as Angel’s Trumpet. The legend goes that its flower possesses hallucinogenic properties, and if you lay down beneath a Floripondio tree, you start dreaming. This tale may as well be true, as the natural scenery is breathtakingly beautiful and can, at times, seem like something out of a dream. The farm has the most extensive and diverse garden in Bolivia, with more than sixty coffee varieties. These are separated by lemon and tangerine trees which fruit they sell to the local markets. When the harvest finishes, the Rodriguez family cups all the coffees to decide which varieties to continue planting and where.

BREW GUIDE

How to get the best tasting cup

AGE BEST USED 9-14 days after roast
DOSE 20g
WATER AMOUNT 300g
TEMPERATURE 91°C
BLOOM 60g (30 seconds)
BREW DURATION 2:35
POURS 5 pours (all 60g)
FREEZE DATE 9-12 days after roast
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