Las Alasitas
COFFEE DETAILS
Region: Caranavi, La Paz
Producer: Pedro Rodriguez
Varietal: Caturra
Process: Coco Natural
Elevation: 1600masl
Source: Tri-up Coffee (MY)
Roast level: 61.7 (W) / 106.8 (G) / △45.7
Roasted for: Mod Spro + White + Filter
Net weight: 100/200g
CUP PROFILE
Need a little something to give you that extra push as you try to muster every ounce of willpower in your body to painfully drag yourself out of bed every morning? This coffee might just be it.
Right from the first sip, you're you’re hit with the bright, tangy acidity of a good umeshu (梅酒) — sharp, clean, and invigorating. As it settles, the creamy sweetness of jackfruit takes over, smooth and tropical, wrapping around your palate like a warm embrace before leaving you with a smooth finish that whispers dark chocolate. Not too intense, just rich enough to leave a lingering bittersweet note on your palate, with a hint of smokiness that makes you want to savor every last drop.
Yep, that's this one in a nutshell - an absolute treat for the senses!
BACKGROUND
Las Alasitas, named after the Andean festival that celebrates the god of abundance, is one of the largest farms owned by the Rodriguez family. Planted back in 2014, this farm sits nestled in the lush, steep mountain valley of Bolinda, just about 10 kilometers outside of Caranavi and around 1600 meters above sea level. Here, the cool nights and mild days allow for the slow ripening of coffee cherries, leading to an increased concentration of sugars. The result? A sweeter, more flavorful cup of coffee.
Las Alasitas is also home to Agricafe’s nursery, managed by agronomist Rodrigo Frigerio, who lives on the farm itself. He looks after seedlings of the varieties grown both on the Rodriguez family’s farms and those shared with the smallholder farmers they work with. The family has poured considerable effort into making each of their farms a "model" for others in the area, a mission they pursue through their training program, 'Sol de la Mañana.' Along with a focus on proper farming practices, the family have trialed several varieties at Las Alasitas, including Gesha, San Bernardo, Caturra and Java.
In recent years, the Rodriguez family has also doubled down on their sustainability efforts. Understanding that soil health is key to growing top-tier coffee, they’ve incorporated fallen leaves and coffee pulp at the base of their trees to ensure the soil’s nutrients are replenished. They’ve also planted shade trees, including eucalyptus and the vibrant “fire flowers” known locally as Flamboyanas, to combat erosion. These steps have improved Caranavi’s reddish clay soil while boosting the area’s biodiversity.
When harvest season rolls around, pickers from the Villa Rosario community and the state of Beni are brought in to handpick the ripest cherries. These skilled pickers make multiple passes through the farm to ensure only the best cherries are selected, as picking at peak ripeness is key to developing the most complex and distinct flavors in the final cup. The Rodriguez family has found that the ripest cherries, almost purple in color, yield the sweetest and most complex micro-lots.
After harvesting, cherries from this lot are delivered to Agricafe’s state-of-the-art Buena Vista mill. Upon arrival, the cherries are inspected, weighed, and sorted by density using water to remove floaters. The cherries then move along a conveyor belt for disinfection, following a process similar to that used for wine grapes. Next, the cherries are washed and dried on a patio for 48-72 hours before being transferred to stationary box dryers (coco dryers) for another 55 hours until the beans reach 11.5% humidity.
Once fully dried, the coffee is transported to La Paz, where it’s rested before heading to Agricafe’s dry mill, La Luna. At this cutting-edge facility, the coffee is first hulled and sorted mechanically, followed by hand-sorting under UV and natural light to ensure only the best beans make the final cut.
In short, from its carefully chosen location to the meticulous processing methods, Las Alasitas embodies the Rodriguez family’s commitment to quality, sustainability, and innovation in every cup.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: Caranavi, La Paz
Producer: Pedro Rodriguez
Varietal: Caturra
Process: Coco Natural
Elevation: 1600masl
Source: Tri-up Coffee (MY)
Roast level: 61.7 (W) / 106.8 (G) / △45.7
Roasted for: Mod Spro + White + Filter
Net weight: 100/200g
CUP PROFILE
Need a little something to give you that extra push as you try to muster every ounce of willpower in your body to painfully drag yourself out of bed every morning? This coffee might just be it.
Right from the first sip, you're you’re hit with the bright, tangy acidity of a good umeshu (梅酒) — sharp, clean, and invigorating. As it settles, the creamy sweetness of jackfruit takes over, smooth and tropical, wrapping around your palate like a warm embrace before leaving you with a smooth finish that whispers dark chocolate. Not too intense, just rich enough to leave a lingering bittersweet note on your palate, with a hint of smokiness that makes you want to savor every last drop.
Yep, that's this one in a nutshell - an absolute treat for the senses!
BACKGROUND
Las Alasitas, named after the Andean festival that celebrates the god of abundance, is one of the largest farms owned by the Rodriguez family. Planted back in 2014, this farm sits nestled in the lush, steep mountain valley of Bolinda, just about 10 kilometers outside of Caranavi and around 1600 meters above sea level. Here, the cool nights and mild days allow for the slow ripening of coffee cherries, leading to an increased concentration of sugars. The result? A sweeter, more flavorful cup of coffee.
Las Alasitas is also home to Agricafe’s nursery, managed by agronomist Rodrigo Frigerio, who lives on the farm itself. He looks after seedlings of the varieties grown both on the Rodriguez family’s farms and those shared with the smallholder farmers they work with. The family has poured considerable effort into making each of their farms a "model" for others in the area, a mission they pursue through their training program, 'Sol de la Mañana.' Along with a focus on proper farming practices, the family have trialed several varieties at Las Alasitas, including Gesha, San Bernardo, Caturra and Java.
In recent years, the Rodriguez family has also doubled down on their sustainability efforts. Understanding that soil health is key to growing top-tier coffee, they’ve incorporated fallen leaves and coffee pulp at the base of their trees to ensure the soil’s nutrients are replenished. They’ve also planted shade trees, including eucalyptus and the vibrant “fire flowers” known locally as Flamboyanas, to combat erosion. These steps have improved Caranavi’s reddish clay soil while boosting the area’s biodiversity.
When harvest season rolls around, pickers from the Villa Rosario community and the state of Beni are brought in to handpick the ripest cherries. These skilled pickers make multiple passes through the farm to ensure only the best cherries are selected, as picking at peak ripeness is key to developing the most complex and distinct flavors in the final cup. The Rodriguez family has found that the ripest cherries, almost purple in color, yield the sweetest and most complex micro-lots.
After harvesting, cherries from this lot are delivered to Agricafe’s state-of-the-art Buena Vista mill. Upon arrival, the cherries are inspected, weighed, and sorted by density using water to remove floaters. The cherries then move along a conveyor belt for disinfection, following a process similar to that used for wine grapes. Next, the cherries are washed and dried on a patio for 48-72 hours before being transferred to stationary box dryers (coco dryers) for another 55 hours until the beans reach 11.5% humidity.
Once fully dried, the coffee is transported to La Paz, where it’s rested before heading to Agricafe’s dry mill, La Luna. At this cutting-edge facility, the coffee is first hulled and sorted mechanically, followed by hand-sorting under UV and natural light to ensure only the best beans make the final cut.
In short, from its carefully chosen location to the meticulous processing methods, Las Alasitas embodies the Rodriguez family’s commitment to quality, sustainability, and innovation in every cup.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: Caranavi, La Paz
Producer: Pedro Rodriguez
Varietal: Caturra
Process: Coco Natural
Elevation: 1600masl
Source: Tri-up Coffee (MY)
Roast level: 61.7 (W) / 106.8 (G) / △45.7
Roasted for: Mod Spro + White + Filter
Net weight: 100/200g
CUP PROFILE
Need a little something to give you that extra push as you try to muster every ounce of willpower in your body to painfully drag yourself out of bed every morning? This coffee might just be it.
Right from the first sip, you're you’re hit with the bright, tangy acidity of a good umeshu (梅酒) — sharp, clean, and invigorating. As it settles, the creamy sweetness of jackfruit takes over, smooth and tropical, wrapping around your palate like a warm embrace before leaving you with a smooth finish that whispers dark chocolate. Not too intense, just rich enough to leave a lingering bittersweet note on your palate, with a hint of smokiness that makes you want to savor every last drop.
Yep, that's this one in a nutshell - an absolute treat for the senses!
BACKGROUND
Las Alasitas, named after the Andean festival that celebrates the god of abundance, is one of the largest farms owned by the Rodriguez family. Planted back in 2014, this farm sits nestled in the lush, steep mountain valley of Bolinda, just about 10 kilometers outside of Caranavi and around 1600 meters above sea level. Here, the cool nights and mild days allow for the slow ripening of coffee cherries, leading to an increased concentration of sugars. The result? A sweeter, more flavorful cup of coffee.
Las Alasitas is also home to Agricafe’s nursery, managed by agronomist Rodrigo Frigerio, who lives on the farm itself. He looks after seedlings of the varieties grown both on the Rodriguez family’s farms and those shared with the smallholder farmers they work with. The family has poured considerable effort into making each of their farms a "model" for others in the area, a mission they pursue through their training program, 'Sol de la Mañana.' Along with a focus on proper farming practices, the family have trialed several varieties at Las Alasitas, including Gesha, San Bernardo, Caturra and Java.
In recent years, the Rodriguez family has also doubled down on their sustainability efforts. Understanding that soil health is key to growing top-tier coffee, they’ve incorporated fallen leaves and coffee pulp at the base of their trees to ensure the soil’s nutrients are replenished. They’ve also planted shade trees, including eucalyptus and the vibrant “fire flowers” known locally as Flamboyanas, to combat erosion. These steps have improved Caranavi’s reddish clay soil while boosting the area’s biodiversity.
When harvest season rolls around, pickers from the Villa Rosario community and the state of Beni are brought in to handpick the ripest cherries. These skilled pickers make multiple passes through the farm to ensure only the best cherries are selected, as picking at peak ripeness is key to developing the most complex and distinct flavors in the final cup. The Rodriguez family has found that the ripest cherries, almost purple in color, yield the sweetest and most complex micro-lots.
After harvesting, cherries from this lot are delivered to Agricafe’s state-of-the-art Buena Vista mill. Upon arrival, the cherries are inspected, weighed, and sorted by density using water to remove floaters. The cherries then move along a conveyor belt for disinfection, following a process similar to that used for wine grapes. Next, the cherries are washed and dried on a patio for 48-72 hours before being transferred to stationary box dryers (coco dryers) for another 55 hours until the beans reach 11.5% humidity.
Once fully dried, the coffee is transported to La Paz, where it’s rested before heading to Agricafe’s dry mill, La Luna. At this cutting-edge facility, the coffee is first hulled and sorted mechanically, followed by hand-sorting under UV and natural light to ensure only the best beans make the final cut.
In short, from its carefully chosen location to the meticulous processing methods, Las Alasitas embodies the Rodriguez family’s commitment to quality, sustainability, and innovation in every cup.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)