Bolivia: Las Alasitas, Geisha, Coco Natural [125g]

*Our Special Reserve coffees are offered in 125g bags - a smaller measure that reflects their rarity and quality, and a way to make these exceptional lots more accessible to those seeking something truly unique*

Jasmine florals burst through up front, followed by creamy lemon curd and bright lime zest, with a gentle shoulder of mango lingering on the finish.

Geisha needs no introduction. Originally discovered in the cloud forests of southwestern Ethiopia in the 1930s, this variety has become something of a legend in specialty coffee - known for its hauntingly floral aromatics, delicate sweetness, and an elegance that sets it apart from just about everything else.

But Geisha is famously fussy. The plants are delicate, with thin foliage and weak root systems that make them low-yielding and tricky to cultivate. It takes real commitment to grow it well - the sort of meticulous, scientific approach that the Rodriguez family have made their hallmark at Finca Las Alasitas.

Tucked into the steep green valleys of Bolinda, just outside Caranavi, Las Alasitas sits at around 1,642 metres above sea level. The farm was established in 2014 as part of Agricafe's ambitious project to revive Bolivia's declining coffee industry, and it now serves as the family's variety nursery - a kind of experimental hub where agronomist Rodrigo Frigerio tends to seedlings of Geisha, Java, Caturra and San Bernardo. Cool nights and mild days slow the ripening of cherries here, allowing sugars to concentrate and complexity to build. It's exactly the kind of environment where Geisha can really sing.

This lot was processed using what the Rodriguez family call the "Coco Natural" method – a name they coined themselves. It's a hands-on, small-batch approach to natural processing that starts with picking only the ripest cherries, selected by colour and checked for sugar content. Pickers from the nearby Villa Rosario community make multiple passes through the farm throughout harvest, trained to select only the very ripest fruit – almost purple, according to the family. After picking, cherries are sorted by density using water, then disinfected in a high-capacity machine the team affectionately call 'La Maravilla' (Spanish for 'the wonder'). From there, they're laid out on patios to dry for 48 to 72 hours, depending on the weather. This initial stage kicks off fermentation and gives the cherries a head start before the next phase.

Then comes the bit that gives the process its name. The cherries are transferred into what the team at Buena Vista call "stationary box" dryers - large steel containers originally designed for drying cocoa pods. Warm air flows gently up from beneath the coffee bed, keeping temperatures below 40°C, while the cherries are stirred manually at regular intervals to ensure even drying. Over 40 to 50 hours, the fruit slowly dries down to a stable 11.5% humidity. As it does, it turns a deep reddish-brown – a bit like cocoa powder, which is where the "Coco" nickname comes from. It's a thoughtful, controlled process that draws out loads of fruit character while keeping the cup clean and balanced – exactly what you want from a natural Geisha. If you would like to find out a little more about the coco natural process, make sure to check out our deeper dive on it here.

The farm's name, Alasitas, comes from an ancient Bolivian festival honouring Ekeko, the Aymara god of abundance. Every year on 24th January, people gather to buy miniature versions of the things they hope to receive – houses, cars, diplomas, even tiny coffee bags – believing that these small tokens can grow into something real. It's a fitting name for a farm built on vision and possibility, where the Rodriguez family continue to plant seeds – literally and figuratively – for the future of Bolivian coffee.

• Country: Bolivia
• Region: Yungas
• Province: Caranavi
  
• Colony: Bolinda
• Farm: Las Alasitas
  
• Elevation: 1,642 m.a.s.l.
• Producers: Fincas Los Rodriguez
  
• Processing Method: Coco Natural
• Varietal: Geisha

Medium

We're taking this one through the gap and letting it develop a little before dropping – comfortably before second crack. Here's the thinking.

Geisha is famously delicate. Those jasmine florals and tea-like qualities that make the variety so prized are the first things to disappear if you push the roast too far. At the same time, this is a natural process, and a fairly intensive one at that – all that time in the Coco dryers has already done a lot of the heavy lifting in terms of building body and fruit character. The coffee doesn't need us to add much; it just needs space to express what's already there.

By allowing a little development time in the gap, we're giving the sugars a chance to caramelise properly, which brings out that creamy lemon curd sweetness and rounds off the bright citrus acidity without flattening it. Drop it too early and you risk a sharp, underdeveloped cup that doesn't do justice to the mango and tropical fruit notes the Coco Natural process has worked so hard to create. But take it too close to second crack and you'll start losing the florals – and once they're gone, they're gone.

The goal is balance: enough development to let the sweetness and body sing, but light enough to preserve the elegance and clarity that makes this Geisha special. Think bright but not sharp, sweet but not heavy, floral but grounded.

Tasting Notes: Jasmine, lemon curd, lime zest.

Cup of Excellence Cupping Scores

• Clean cup: 8/8
• Sweetness: 7/8
• Acidity: 7/8
• Mouthfeel: 6/8
• Flavour: 7/8
• Aftertaste: 6/8
• Balance: 6/8
• Overall: 7/8
• Correction: +36
• Total: 90/100

If you would like to find out more about how we score coffees, and why this coffee scoring 90 points is a big deal, make sure to read our blog post "What Do Coffee Cuppings Scores Actually Mean?" by clicking here.

Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Here's the thing: freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled.

Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus.

We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way.

That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like.