Origin: Bolinda, Caranavi, La Paz, Bolivia
Roast: Espresso - medium light roast
Flavour Profile: Malt, chocolate, golden delicious. Rich and sweet.
Grower: Pedro Rodríguez
Process: Washed
Variety: Caturra
Altitude: 1,482 - 1,550 metres above sea level
Importer: Melbourne Coffee Merchants
Situated in the lush, steep mountain valley of Bolinda, just outside Caranavi in Bolivia, La Linda holds a very special place in the hearts of the Rodríguez family. Established in 2012 as an experimental venture, it was their first farm and the foundation of their visionary coffee business, Agricafe. Nestled between forest-covered mountains at an altitude of up to 1,550 metres, the estate benefits from stable night-time temperatures that slow cherry maturation, building incredible sweetness in the bean.
This 100% Caturra lot is a brilliant showcase of their methodical approach to processing. After being selectively hand-picked at peak ripeness, the cherries are pulped and fermented in sealed stainless steel tanks for 12 hours—trapping a punchy, boozy aroma—before being washed and carefully dried in a rotating 'guardiola' drum for 108 hours. The resulting cup is as lovely as the farm's name suggests.
Whole beans or pre-ground?
Coffee deteriorates much faster once it is ground, making whole beans the ideal way to purchase coffee. If you don't have a grinder though, all good!
Grind Guide
Whole Beans - not ground, you have your own grinder
Commercial Espresso - very fine for a commercial espresso machine
Home Espresso - quite fine for a domestic espresso machine
Stovetop - fine for percolator / moka pot
Aeropress - medium for Aeropress
Pour Over - medium for pour over
Plunger - coarse for plunger / french press
Batch Brewer - very coarse for Moccamaster and other batch brewers
Making coffee at home
Follow this guide to ensure you're using the same ratios and standards as we do at Patricia
