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Bolivia - La Llama - Java 72hrs Anaerobic Washed

RM45.00 MYR

"The dry fragrance of this coffee is characterized by notes of citrus, specifically orange peel, and a hint of honey. The initial taste presents a dominant orange flavor, resembling freshly squeezed orange juice, followed by subtle notes of pear. In the middle and late stages, one can detect a pleasant combination of toffee and hazelnut aromas, which add complexity to the taste profile. The overall experience is smooth and clean, with a well-rounded flavor."

This batch of coffee is from Finca La Llama, which is a recent addition to Fincas Los Rodríguez farms. Although it has only been harvested since 2017, it is of exceptional quality, despite being produced in small quantities. Finca La Llama is located in Villa Rosario, a lush and steep mountain valley outside the town of Caranavi. It is owned by Pedro Rodríguez and his family, who also operate an exporting business called Agricafe.

La Llama occupies an area of 9.58 hectares, of which 5.24 hectares are dedicated to coffee. On this farm, Pedro has experimented with various varieties, including Java, Gesha, Yellow Caturra, SL28, SL34, Batian, and Ethiosar. The particular lot in question is 100% Java varietal. During the harvest, Pedro employs pickers from the Villa Rosario community to carefully handpick only the ripest cherries, ensuring a sweet and clean cup, which is especially important for naturally processed lots like this one. The family has discovered that the very ripest cherries, almost purple in color, produce the best coffee.

After being inspected and weighed, the coffee is sorted by weight using water, and floaters are removed. The coffee is then disinfected and fermented in the family's new, custom-built stainless steel tanks for 96 hours. To ensure that no oxygen touches the cherries and to keep the punch-like, boozy aroma inside, the lid is kept shut for the full fermentation period. The coffee is then gently washed and placed inside one of Buena Vista's stationary box dryers for 49 hours. The coffee is manually stirred every two hours to ensure even drying.

Once the coffee is dry, it is transported to La Paz, where it is rested before being milled at Agricafe's dry mill, La Luna. At this state-of-the-art mill, the coffee is hulled and sorted using machinery, then by a team of workers who meticulously sort the coffee again by hand under UV and natural light.

Variety : Java
Altitude : 1700 masl
Process : Anaerobic 72hrs Washed
Origin: Villa Rosario

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