Episode 738

The traditional way to process coffee in Bolivia is via the Washed method, but the Los Rodriguez team have innovated and added an Anaerobic Fermentation stage which is done in stainless steel fermentation vessels. More commonly seen in wineries or breweries, these allow the absolute highest level of control in managing this process and enable the team to deliver incredibly consistent quality. This is supported by the onsite lab where samples are taken and measured daily to inform the management with precise data.

A sweetness of milk chocolate and malted milk biscuits is balanced perfectly by delicate red apple acidity before a soft, sweet plum finish.

    • Country: Bolivia
    • Region: Yungas
    • Municipality: Caranavi
    • Town: Copacabana
    • Farm: Martin Chirino
    • Altitude: 1,550 m.a.s.l.
    • Producer: Martin Chirino
    • Varietal: Caturra & Catuai
    • Processing: Anaerobic Washed

Cupping Notes

Milk chocolate, malted milk biscuit, red apple, plum

  • Clean Cup: (1-8): 6.5
  • Sweetness: (1-8): 6.5
  • Acidity: (1-8): 6.5
  • Mouthfeel: (1-8): 6
  • Flavour: (1-8): 6.5
  • Aftertaste: (1-8): 6
  • Balance: (1-8): 7
  • Overall: (1-8): 6.5
  • Correction:(+36): +36
  • Total (max 100): 87.5

Roast Information
Medium-dark - through first, a nice steady pace and just up to the first pops of second as it cools, no more.

Martin Chirino

Don Martin has worked in coffee for over 40 years, and has owned land for about half of that time. He's passed on his enthusiasm for coffee to his 4 children, who all work in coffee. For the last 8 years he has been part of the Sol De La Mañana program, which is run by the Rodriguez family.


Read more