Bolivia: La Linda, Experimental Fermented Washed [125g]

*Please note this coffee is part of our Special Reserve range and sold in 125g bags, not 220g*

La Linda is the founding farm of the Buena Vista Project and the heart of Agricafe's vision. Established in 2012, it was the first farm the Rodriguez family developed themselves and remains a vital hub for experimentation and learning. Located in Caranavi, a region known for its fertile volcanic soils and high altitudes, La Linda benefits from a lush forest microclimate that supports slow cherry maturation and complex flavour development.

Over the past 13 years, La Linda has become more than just a farm; it's a blueprint. The insights gained here have shaped Agricafe's practices across all their farms and informed the Sol De La Mañana grower support program. With varieties like Caturra, Java, SL28, and Bourbon thriving under careful management, La Linda continues to push the boundaries of Bolivian coffee.

While the eastern region of Los Yungas is traditionally Bolivia’s coffee heartland, La Linda and seven other Rodriguez farms are located in Caranavi. This area is famous for its altitude, biodiversity, and rich soils - ideal for producing high-quality coffee. Nestled between two forest-covered mountains, La Linda is both a peaceful haven and one of Agricafe’s biggest success stories.

Caranavi is also the hub for Agricafe’s processing work. Each evening, their Buena Vista wet mill receives deliveries from their own farms and local producers. Quality is checked at every stage, and each lot is cupped on-site to ensure it meets their exacting standards.

The Anoxia Process

This particular Caturra lot is the result of a first-time experimental process developed by Adrian, the Buena Vista Manager, and named the "Anoxia Process." Here's how it works:

• Stage 1: Whole cherries are fermented underwater in sealed tanks for 24 hours.
• Stage 2: The coffee is depulped to a Yellow Honey level.
• Stage 3: It undergoes a second fermentation in lactic mosto - a juice from a previous coffee fermentation, rich in lactic microbes and stabilised with sulphite.
• Stage 4: After 48 hours, the coffee is dried on raised beds.

When Roland visited Bolivia in August 2024, this lot had just finished processing. Initially, it cupped similarly to the washed version - clean, sweet, but not wildly different. Still, he took a chance on it.

Fast forward to its arrival in the UK, and the coffee had transformed. The cup burst with vibrant purple and red fruit notes, a livelier acidity, and a more expressive character than expected. It’s a brilliant example of how fermentation and time can unlock unexpected complexity.

A mouthful of purple Starburst sweets mixed up with cherry and raspberry means this coffee packs a punch. The creamy texture of it all rounds it out and balances this unusual cup.

• Country: Bolivia
• Department: La Paz
• Region: Caranavi
• Farm: La Linda
• Farm size: 10.53 hectares
• Coffee production area: 3.92 hectares
• Producers: Fincas Los Rodriguez
• Altitude: 1,400–1,450 m.a.s.l.
• Processing Method: Experimental Anoxia Washed
• Varietal: Caturra
• GPS: 15°47'50.0"S 67°32'39.7"W

Tasting notes: Purple Starburst, cherry, raspberry.

Cup of Excellence Cupping Scores

• Clean cup (1–8): 6
• Sweetness (1–8): 6
• Acidity (1–8): 6.5
• Mouthfeel (1–8): 6.5
• Flavour (1–8): 7
• Aftertaste (1–8): 6
• Balance (1–8): 6.5
• Overall (1–8): 6.5
• Correction (+36): +36
• Total: (max. 100): 87

Roast Information
Medium to Medium Dark: keep the pace of the roast middle of the road, maybe a fraction on the faster side. Then you're looking for end of the gap to finish the roast, don't push it too far.