"Upon grinding, fragrant notes of blueberry, peach, lemon zest, bergamot, and florals emerge. Blueberry jam, white peach, and lemon custard shape the core flavors, with jasmine, bergamot, and yuzu adding brightness and lift. The finish is elegant, fragrant, and captivating."

This special Gesha nanolot comes from Las Alasitas, a small farm owned by Pedro Rodríguez. Las Alasitas is located in the colonia of Bolinda, which lies in a lush, steep mountain valley about 10 kilometres outside the town of Caranavi. The colonia of Bolinda was founded 52 years ago and was once known as "Bolivia Linda" or "Beautiful Bolivia." Over time, the name was shortened to Bolinda, and today it stands as one of the larger and more established settlements in the region.

Las Alasitas was planted in 2014 and spans 20.6 hectares. The farm sits at an elevation of around 1,700 meters above sea level and offers incredible panoramic views of the surrounding Los Rodríguez farms and the majestic mountains beyond. The view is so striking that the Rodríguez family built a house at the top of the farm called La Casita, where one can take in the full beauty of the region. This high elevation, coupled with rich soil and a favorable climate, creates optimal conditions for producing exceptional coffee.

The coffee’s processing involves a unique combination of honey and washed methods. During the harvest, only ripe cherries are selected and immediately depulped. The mucilage is intentionally left on the parchment, similar to honey-processed coffee, which contributes to its sweetness and complexity. The parchment is then transferred into stainless steel tanks, where it undergoes a 72-hour anaerobic fermentation — a process conducted without the presence of oxygen. This controlled fermentation allows the beans to develop bright fruit esters and complex aromatic profiles.

After the fermentation phase, the coffee is washed to remove remaining mucilage and then transferred to a coco dryer for the drying process. The dryer is set at a stable 40°C, and the beans remain there for 40 hours or until they reach a moisture content of 11%. This meticulous drying phase is critical to locking in the vibrant flavors and ensuring the beans are stable for storage and transport.

Once dried, the coffee is transported to La Paz for resting and dry milling at Agricafe’s state-of-the-art facility, La Luna. Here, the beans undergo hulling and multi-stage sorting, which includes both high-tech machinery and manual hand-sorting under UV and natural light.

Variety : Geisha
Altitude : 1700 masl
Process : Double Fermentation
Origin : Bolinda, Caranavi