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Specialty Coffee Wings of the Bolivian


Waliki Java Coco Natural BOLIVIA /bəˈlɪviə/ Country: Bolivia Region: Bolinda, Caranavi Farmer: Los Rodriguez Altitude: 1600 masl Farm: Waliki Variety: Java Process: Coco Natural

Bolivia is known for having the highest city in the world at 3,869 meters above sea level and ranks 36th in coffee production (2023 figures), accounting for only ~1% of the world's coffee production. However, coffee from Bolivia is gradually gaining a place in the "specialty" market due to its high quality, distinctive flavor, and complexity.




The Rodriguez family owns a family business called Agricafe, producing coffee from their own farms as well as supporting coffee farmers in neighboring regions and supplying directly to the world's "specialty" coffee lots. Pedro Rodriguez entered the coffee industry in 1986, leaving behind a stable accounting job to pursue his passion for agriculture. Currently, his family owns 12 farms and about 130 hectares of coffee under the 'Finca Los Rodriguez' brand.


Coffee from the Agricafe company is divided into two groups: Sol De La Manana: A sustainable linkage model with small farms in the surrounding areas. Coffee is packed in 60kg bags with a minimum score of 84.5 SCA.


Finca Los Rodriguez: Coffee from farms owned by the Rodriguez family, focusing on more special coffee samples, produced in small and extremely small quantities. The minimum score is 85 and mostly reserved for roasters or for professional brewing competitions. Returning to the Waliki Coco Java Natural coffee sample, let's analyze the name of this coffee!





Waliki Farm

Waliki is owned by the Rodriguez family. This farm started planting in 2016 with 80% Java, 10% Gesha, and the remainder being Red and Yellow Bourbon. Waliki is named after the Aymara language, one of Bolivia's official languages. When you say Waliki for the first time, it means "Is everything okay?" It's a common greeting. When you reply Waliki, it means "I'm okay/everything is okay." Waliki covers an area of 3.62 hectares. The farm is located at an altitude of about 1,600 meters above sea level.




JAVA Coffee Variety

Another interesting fact is that Java grown in Bolivia is actually Javanica, originating from Mierish (a famous farm in Nicaragua). However, when grown in Bolivia, Java has shown itself in a completely different way. This tiny batch of Java coffee is the result of cultivation and processing using a very creative method, full of indigenous cultural essence. So let's move on to the coffee processing part!


COCO NATURAL PROCESS Processing Method

Coffee at Waliki is harvested very carefully, mostly when it reaches full ripeness. Coffee is harvested and transported in small plastic bins to avoid being crushed or damaged during transportation back to the farm.


After being harvested and weighed, the coffee is thoroughly washed, dried, and evenly turned every hour. Continuously for seven days.


COCO DRYER Processing Method

After about a week on the drying racks, the coffee is placed in the dryer. The coffee is aged in large steel drums for about 35 hours at a temperature not exceeding 40°C and is turned every 30 minutes.

The coffee dryer machine, called Coco Dryer, is commonly used in peanut production. The Coco Dryer machine is applied to slowly and evenly dry the coffee.

So the name Coco in this coffee sample means the drying machine, not coconut - related to the coconut flavor ;)

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