The dry aroma offers a harmonious blend of orange, tangerine, hazelnut, and berries. On the palate, sweet orange and citrus peel take the lead, complemented by gentle berry accents. Green tea and malt syrup unfold in the midsection, finishing with a delicate nuttiness from roasted hazelnut. This batch of coffee is from Finca La Llama, one of the newest additions to the Fincas Los Rodríguez portfolio in Bolivia. Although it has only been harvested since 2017, the quality has quickly gained recognition despite its small-scale production. Located in the mountainous, verdant region of Villa Rosario, just outside Caranavi, the farm is part of an ambitious and quality-focused operation owned by Pedro Rodríguez and his family. Alongside their coffee farms, the Rodríguez family runs Agricafe, a vertically integrated business that manages coffee farming, processing, and exportation. Finca La Llama spans 9.58 hectares, with 5.24 hectares dedicated to coffee production. At this farm, Pedro has trialed multiple varieties, including Java, Gesha, SL28, SL34, Yellow Caturra, and Ethiosar. The lot featured here is 100% Java, a variety known for its elongated shape and elegant profile. During harvest, Pedro works with local pickers from Villa Rosario to hand-select only the ripest cherries—those with a deep purple hue. This meticulous selection is especially critical for naturally processed or honey-processed coffees, where ripeness directly influences sweetness and clarity in the cup. This coffee was processed using the Pink Honey method, a visually and microbiologically distinctive style. The term "Pink Honey" originates from the transformation in mucilage color during anaerobic fermentation. Anthocyanidins, natural pigments found in berries like blackberries and blueberries, diffuse into the fermentation liquid and stain the mucilage, giving it a pinkish tint. This phenomenon occurs as cherries ferment in an oxygen-free environment, actively affecting microbial activity and flavor development during both fermentation and early drying. The pink honey process is a refined evolution of the traditional honey process. After depulping, a controlled amount of mucilage is left on the beans, which are then slowly dried under managed conditions. As fermentation progresses, the mucilage develops a reddish-pink hue. This meticulous process gives the coffee its distinct color and signature cup profile—honey-like texture, pronounced sweetness, subtle fruit complexity, and a clean finish. The process is especially valuable for producers like the Rodríguez family, who consistently push the boundaries of flavor while maintaining high-quality standards. Following sorting and removal of floaters, the coffee was fermented for 96 hours in custom-built stainless steel tanks. Once a pink hue had developed, the coffee was partially dried on raised beds until reaching 25% moisture. It was then moved to Buena Vista’s stationary box dryers for a slow and consistent finish over 49 hours, reaching 11% moisture. The dried coffee was then sent to La Paz to rest, before undergoing dry milling at Agricafe’s La Luna dry mill, where it was hulled, mechanically sorted, and hand-sorted under both UV and natural light to ensure only the best beans make it into the final lot. Variety : Java Altitude : 1700 masl Process : Pink Honey Origin: Villa Rosario