"The dry aroma presents grape, mango, passion fruit, and a touch of wine. On the palate, mango and preserved pineapple take center stage, complemented by raisin, berries, and a light wine note, leaving a robust and full-bodied impression."

Kusillo is a remarkable coffee farm located in the Bolinda colony, about 10 kilometers from Caranavi in Bolivia's Caranavi Province. Set in a lush mountain valley at around 1,468 meters above sea level, the farm benefits from an ideal microclimate and rich soil, both essential for producing high-quality coffee.

The farm’s name, “Kusillo,” meaning “monkey” in Bolivia, is inspired by a playful character from traditional Bolivian folklore. This figure, known for its colorful wool masks, entertains crowds with lively dances, humor, and positivity. The Rodriguez family chose the name to reflect their philosophy of bringing joy and lightheartedness to all aspects of life and work. At Kusillo, the harvest season becomes a festive celebration of hard work, with music, laughter, and a dedicated “Kusillo” among the team who lifts everyone’s spirits.

As part of the ‘Fincas Los Rodriguez’ group, Kusillo is owned by the Rodriguez family, who have been instrumental in elevating Bolivia’s coffee industry through sustainable and innovative practices. The farm’s Java variety, known for its elongated beans and distinctive flavor, undergoes a natural processing method that emphasizes quality and complexity. Ripe cherries are handpicked and dried on raised beds, allowing the beans to absorb natural sugars, enhancing the coffee’s sweetness and depth.

The Java Natural coffee from Kusillo is processed at the Rodriguez family’s Buena Vista mill with meticulous care to ensure consistency. After handpicking, cherries are weighed and water-sorted the same day to remove any floaters. The cherries then undergo a 46-hour dry fermentation without water, concentrating the flavors. Once fermented, the beans are sun-dried on raised beds, turned regularly for the first 48 hours to prevent over-fermentation and ensure even drying. The coffee then undergoes mechanical drying at controlled temperatures below 40˚C for about 35 hours. At 16% humidity, the beans are rested briefly in silos before drying to the optimal 11.5%.

After drying, the coffee is transported to La Paz to rest and then undergoes further processing at Agricafe’s advanced dry mill, La Luna. Here, beans are hulled and sorted with a combination of high-tech machinery and careful hand sorting under UV and natural light. This extensive, quality-focused process results in a coffee that reflects the Rodriguez family’s dedication to excellence, delivering a cup with enhanced sweetness, complexity, and balance.

Variety : Java
Altitude : 1500 masl
Process : Natural
Origin : Bolinda, Caranavi