"Upon grinding, the aroma presents strawberry, pineapple, and grapefruit. On the palate, strawberry jam, sweet peach, orange, and soft florals lead, followed by wildflower honey and black tea in the finish. The cup is sweet, clean, and gently layered."

La Linda is part of Fincas Los Rodríguez, the farm network developed by Pedro Rodríguez and his family through Agricafe in Bolivia. Pedro entered coffee in 1986 after leaving an accounting career, later building Agricafe with his children Daniela and Pedro Pablo. La Linda was the first farm planted by the family and became an important reference point for their approach to specialty coffee production. The Rodríguez family’s philosophy combines agronomy, careful lot separation, and experimental processing supported by detailed records from each harvest. Their work at La Linda reflects a long-term effort to strengthen Bolivian specialty coffee through producer-led farming, controlled processing, and consistent quality systems.

The farm is located in the Bolinda colonia of Caranavi, in the department of La Paz. La Linda sits in a steep, forested mountain valley around ten kilometres from the town of Caranavi, with elevations ranging from approximately 1,482 to 1,550 metres above sea level. The area belongs to the Yungas ecoregion, a warm and humid Andean zone known for fertile soils and dense biodiversity. The farm covers 10.5 hectares and benefits from a subtropical climate, rich soil, and a protected position between two forest-covered mountains. Much of La Linda is maintained as a natural reserve, supporting shade, soil health, and the wider farm ecosystem.

Java is the selected variety for this lot, and it holds an important place in La Linda’s history. The farm was named after the first nursery of Java trees planted there, which grew successfully and helped define the identity of the property. Although Java was once considered a Typica selection, genetic testing has shown that it is closely related to the Ethiopian landrace variety Abysinia. It is valued for its high cup quality, distinct aromatic potential, and stronger tolerance to coffee leaf rust and coffee berry disease. At La Linda, Java’s structure provides a strong base for controlled fermentation while retaining a clear varietal identity.

For this Anoxia Java lot, freshly harvested cherries are first inspected, weighed, sorted by water, and disinfected at Agricafe’s Buena Vista wet mill. The cherries are then pulped mechanically, with the parchment and mucilage prepared for controlled fermentation in sealed tanks. In an anoxic process, oxygen is removed from the fermentation environment at the beginning rather than being gradually consumed by microbial activity. A low-pressure carbon dioxide flush is used to create an oxygen-free setting, and a selected yeast culture isolated from coffee cherry is introduced to guide fermentation. After fermentation, the coffee is washed, dried slowly and evenly through controlled drying systems, then rested before milling at Agricafe’s La Luna dry mill.

Variety : Java
Altitude : 1,482–1,550 MASL
Process : Anoxia
Origin : Caranavi, La Paz