| Country | Bolivia |
|---|---|
| Farm | Arcangel |
| Varietal | Arabica Caturra |
| Processing | Natural |
| Crop | September 2023 |
| Flavour | Juicy & Exotic |
Extra
Single-origin espresso that we want to catapult you into coffee heaven with. In a bag with the Extra logo, you will always find espresso that is exceptionally flavorful and so juicy that it surprises beginners in specialty coffee. But for connoisseurs, it's an experience you shouldn't miss out on.
At Extra, you'll find a different espresso every time, it's always single-origin, meaning from a single farm. We roast it lightly to highlight its sweetness and acidity. We recommend preparing it in high-quality espresso machines, which can bring out the best in it.
Espresso Coffee Family
Which coffee is currently in Extra?
Bolivia Arcangel - natural processed caturra variety
How does it taste?
Lucas, who personally selected this coffee in Bolivia at the end of last crop, really enjoys this single origin espresso. Sweet and juicy mouthfeel is complemented by notes of tropical fruits, nougat and cocoa.
About the farm
The farm belongs to the Rodriguez family and is located in the Bolinda region near Caranavi. The family took it over in 2015, when the coffee trees were completely restored. It is a 10 ha farm where red and yellow caturra and red and yellow catuaí varieties are grown separately on an area of 4 ha. The farm is surrounded by native forest and the coffee trees grow under the shade of citrus, papaya and avocado trees. The coffee cherries were harvested at their maximum ripeness and dried on African beds to a final moisture content of 12%. Subsequently, the coffee was transported to La Paz, where the green coffee is hulled and its final preparation for export takes place.
Agricafe project
Mr. Pedro Rodriguez has been in the coffee world for over 35 years and is one of the first pioneers of specialty coffee in Bolivia. He founded Agricafe in 1986, when he was primarily involved in the purchase and export of green coffee. Seeing the massive decline in coffee production in Bolivia, he decided to invest in his own farms in 2010. He runs Agricafe together with his children Daniela and Pedro Pablo. They employ 35 permanent employees and two hundred pickers during harvest. They bet on popular varieties, modern equipment and innovation in coffee processing. Sustainability is not just an empty term here, but a real part of their philosophy. It is reflected in the economic, ecological and social plane. We started working with the Rodriguez family in 2020 and have been going to their farms every year since then.
Processing
This coffee was processed using the traditional natural method by drying on African beds with an extended 24-hour fermentation in stainless steel tanks, which gives the taste dense and juicy notes of tropical fruits
Listen to our podcast with Katherine about Bolivia
Katherine Myšková is a barista trainer at our training center. She spent over a month on coffee farms in Bolivia with the Rodriguez family.
