{"product_id":"bolivia-las-alasitas-coconatural-geisha","title":"Bolivia - Las Alasitas - Coconatural Geisha","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e\"Fragrant, honeyed aromas of white peach, lychee, blueberry, and bergamot. On the first sip, you get clear notes of blueberry, white peach, and lychee, followed by bergamot, lemon peel, and lush floral tones that carry through the finish, sweet and full-bodied.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePedro Rodríguez leads Fincas Los Rodríguez under the Agricafe umbrella, working closely with his children Daniela and Pedro Pablo as they build a long-term platform for Bolivian specialty coffee. Pedro entered the coffee sector in 1986 after leaving an office career, initially focusing on exporting and advocating for coffee cultivation in a landscape where coca could seem like the easier option. When national coffee production declined sharply in the 2010s, the family shifted from export-only to farming, building their own estate network and documenting what they learned season by season. Their approach blends agronomy, careful data capture, and repeatable routines rather than improvisation. Alongside their own farms, they run the Sol de la Mañana mentoring program, supporting partner producers with practical training and structure.\u003c\/p\u003e\n\u003cp\u003eLas Alasitas sits in the colonia of Bolinda, roughly 10 kilometres outside Caranavi in La Paz, positioned where Andean elevation meets the edge of the Amazon basin. The farm is planted on steep, green valleys with fertile soils and a marked day–night temperature swing, which slows cherry maturation and helps concentrate sugars. Elevation for the Gesha lots is typically cited around 1,600–1,650 metres above sea level (often noted near 1,642 m.a.s.l.), and the Gesha plot is described as sitting high on a hill that catches early sunlight. Within the Rodríguez system, Las Alasitas also functions as a nursery and trial site, where seedlings and varieties are tended before wider planting and sharing with partner farmers.\u003c\/p\u003e\n\u003cp\u003eThis lot is produced from Geisha (often written Gesha elsewhere), with the Rodríguez family choosing the “Geisha” spelling on their own labeling. The variety’s history traces to Ethiopian forest collections in the 1930s, followed by research and preservation at institutions such as Tanzania’s coffee research programs and Costa Rica’s CATIE, before it was widely associated with its distinctive aromatic profile. On farm, Geisha is treated as a high-attention cultivar: it is comparatively delicate and low-yielding, so success depends on careful plant health, selective harvesting, and a pace of ripening that preserves complexity. In Las Alasitas’ cooler highland conditions, the variety is positioned to develop sweetness without rushing, supporting a cup structure that stays precise even with intensive post-harvest handling.\u003c\/p\u003e\n\u003cp\u003eHarvest for the Coco Natural program begins with repeated passes through the trees, targeting only very ripe cherries, then moving fruit in ways that reduce bruising and premature fermentation. Cherries are delivered to Agricafe’s Buena Vista mill, where they are inspected and weighed, density-sorted in water to remove floaters, and disinfected using a dedicated machine the team nicknames “La Maravilla.” The coffee is then laid out on patios for roughly 48–72 hours to begin drying and oxidation before the controlled drying phase starts. After this patio stage, cherries are moved into steel “stationary box” dryers—equipment originally designed for cacao—where warm air rises gently from below, temperatures are kept restrained, and the bed is stirred regularly until the lot reaches about 11.5% moisture.\u003c\/p\u003e\n\u003cp\u003eWhat makes “Coco Natural” distinctive in the Rodríguez toolkit is the combination of early sun-drying with a slow, even finish in the cacao-style boxes, aiming for fruit clarity without the heavy, uncontrolled flavors that can appear in some naturals. The visual cue for the team is the cherry turning toward a deep reddish-brown during the box-drying phase, which is where the “coco” nickname originates. Once stable, the dried coffee is transported to La Paz to rest, then milled at Agricafe’s La Luna dry mill where it is hulled, mechanically sorted, and finished with detailed hand-sorting under UV and natural light. Across these steps, the emphasis is on repeatability: controlled movement, measured drying endpoints, and layered sorting intended to protect the variety’s fine structure while still expressing the intensity of a natural process.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eVariety : Green Tip Geisha\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eAltitude : 1,600–1,650 masl\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eProcess : Coco Natural\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eOrigin : La Paz, Caranavi\u003c\/em\u003e\u003c\/p\u003e","brand":"Wes Ngopi?","offers":[{"title":"50G Amber Bottle","offer_id":52097605206309,"sku":"bolivia-015-001","price":38.4,"currency_code":"MYR","in_stock":true},{"title":"100G Softpack","offer_id":52097605239077,"sku":"bolivia-015-002","price":76.8,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/7137\/1619\/files\/IMG-1845.png?v=1773996097","url":"https:\/\/wes-ngopi.com\/products\/bolivia-las-alasitas-coconatural-geisha","provider":"Wes Ngopi?","version":"1.0","type":"link"}