In the mountain valleys surrounding Caranavi, Bolivia, coffee cultivation has undergone a quiet transformation over the past decade. Much of that progress has been driven by the Rodríguez family, whose work has helped elevate both farming practices and coffee quality throughout the region.
Waliki is the newest farm within the family's Fincas Los Rodríguez project. Planted in 2016 in the colonia of Bolinda, the farm was designed to incorporate everything the family had learned from years of cultivating coffee in the area. Situated at around 1,600 metres above sea level, the farm benefits from stable temperatures that allow cherries to mature gradually, contributing to greater sweetness and complexity in the final cup.
This lot is composed entirely of Java, a variety originally introduced from Ethiopia through the Indonesian island of Java before spreading throughout coffee-producing regions around the world. In Bolivia, the variety has adapted particularly well, producing coffees that combine elegance, structure, and distinctive flavour character.
The Rodríguez family approaches coffee production with a level of precision inspired by the wine industry. Cherries are selectively harvested at peak ripeness, carefully sorted, disinfected, and fermented in sealed tanks before being washed and slowly dried. Across their farms and processing facilities, every stage is guided by detailed data collection, experimentation, and an ongoing pursuit of quality.
In the cup, Waliki feels both familiar and distinctive. Honeysuckle florals open first, followed by juicy apple-like acidity and soft apricot sweetness. As the coffee cools, delicate red tea notes emerge, carrying through to a smooth finish with gentle brown sugar sweetness. It is a coffee that reflects both the versatility of Bolivia and the thoughtful work behind its production.
Recommended to rest beans for 7-10 days from roast date before consuming.
