Waliki is a farm managed by the Rodriguez Family, under their Agricafe banner, situated in Bolinda, near La Paz, Bolivia. The word "Waliki" comes from the ancient Andean language, meaning "How's Everything." The farm, sitting at 1720 masl, spans 8 hectares and focuses on cultivating Java, Geisha, and Orange Bourbon coffee varieties. The Rodriguez family, known for their commitment to producing high-quality specialty coffee, manages a total of 12 farms, collectively referred to as Los Rodriguez. Purchased in 2016 by Pedro Rodriguez, the coffee cherries at Waliki tend to mature slowly due to the stable night temperatures and mild daytime conditions at the farm’s altitude of 1720 masl. This slow maturation allows for a higher concentration of sugars in the cherries, which ensures a sweet and flavorful cup. One of the highlights of this farm is the CocoNatural process, an innovative drying method developed by Pedro. In this method, ripe cherries are harvested and laid to dry on African raised beds for about a week. Afterward, the cherries are transferred to a Coco dryer, a mechanical device typically used for drying cocoa. This step ensures the cherries are dried faster while maintaining control over the temperature, preventing over-fermentation. The Coco dryer operates at a controlled temperature of 40°C, and the cherries are dried for 35 hours, with regular turning every 30 minutes to ensure even drying. After achieving the desired moisture content, the dried cherries are taken to the Agricafe dry mill in La Paz, where they are mechanically sorted using a UV sorter, ensuring consistent quality for export. While Bolivian coffee, including this Geisha variety from Waliki, is often exported to markets in China, Taiwan, and Korea, it’s a special treat to have access to this rare coffee this year. The CocoNatural process adds a unique touch to the coffee's profile, delivering a sweet and balanced flavor.