We picked this coffee while visiting the Rodriguez family in Bolivia during our regular visits. Together with coffees from Floripondio (Samaipata region), Alasitas (Caranavi) quickly became a cornerstone of our coffee offering.
Rodriguez family - pioneers of specialty coffee in Bolivia
Caturra Coco Natural
This caturra variety was processed with a special drying process called Coco Natural. The whole cherries are first put on African beds and dried in the direct sun for 5 days. After that they are placed in huge open containers and dried at 40C for 20 days. These containers are a very unique thing. The heat comes from large gas burners and cherries get rolled over regularly for achieving an even drying. The final flavour profile is then determined by the amount of cherries placed in the container and the frequency of rolling them over. We could see this method already in Brasil. That is no surprise as the Rodriguez family works very closely with Mr Flavio Borem, one of the most well known coffee processing specialist.