"Blackberry, raisin, mango, and toffee define the dry aroma. The sip reveals juicy blackberry and dark cherry richness, balanced by a trace of grape. The profile closes with raisin and cocoa, offering a full-bodied and harmoniously composed finish."

Finca La Unión is located in Santiago de Puringla, La Paz, one of the highest regions for coffee cultivation in the area, sitting at an elevation of 1,700 meters above sea level. This small but remarkable farm is owned and managed by Yaneth Rodríguez, a third-generation coffee producer who proudly carries on her family’s legacy. Raised in a coffee-growing environment, Yaneth learned the intricacies of the craft from her father and has been managing her own trees since 2010 alongside her husband on a carefully tended 3-hectare plot. Her journey in coffee is deeply personal—rooted in tradition, strengthened by resilience, and now serving as an inspiration for her daughter.

Over the past 6 to 7 years, Yaneth has dedicated herself to producing specialty-grade coffees, honing her skills and improving quality through experience and experimentation. She is particularly passionate about natural processing, preferring to dry whole cherries in the sun—a method she finds yields the best expression of her coffees’ unique attributes. With careful attention to detail and a hands-on approach, she has achieved consistent and confident results.

Today, Yaneth’s vision for Finca La Unión is one of continual growth and innovation. She aims to expand her cultivation area with new coffee varieties and invest in improved infrastructure, especially raised drying beds, to further refine the drying process. Her commitment to quality and sustainability, combined with her drive to elevate her work as a woman in coffee, makes her one of the most promising producers in the La Paz region.

This Red Bourbon coffee is processed using the natural method, beginning with the selective picking of only ripe red cherries. The cherries are then hand-sorted to remove any under- or over-ripe fruit, ensuring uniformity and quality. To enhance sweetness and flavor complexity, the cherries undergo a 24-hour fermentation period before being laid out under the sun in thin layers for careful drying. The drying process, which typically takes around 30 days, is closely monitored to maintain stability and reduce the moisture content to 10–12%. Once fully dried, the beans are stored in their dried cherry pods until ready for export, preserving their distinct character and depth. Once there are confirmed buyer, the cherry pods is hulled and packed for export

Varietal : Red Bourbon
Altitude : 1700 masl
Process : Natural
Origin : Santiago de Puringla