Bolivia: Las Alasitas

Tucked into the steep, green valleys of Bolinda, just outside Caranavi, Bolivia, Finca Las Alasitas is a shining example of what can be achieved when passion, innovation, and sustainability converge in coffee farming. Established in 2014 by the Rodriguez family under their company Agricafe, the farm was born out of a bold response to Bolivia’s declining coffee production. With decades of experience in processing and exporting coffee, the family sought to create a model for sustainable, high-quality cultivation that could inspire and support other producers across the region.

Las Alasitas spans 20.6 hectares, with nearly 16 hectares planted with coffee, and sits at an altitude of around 1,642 metres above sea level. The farm’s location in the high-altitude, fertile terrain of Bolinda provides ideal growing conditions - cool nights and mild days slow the ripening of coffee cherries, allowing sugars to concentrate and resulting in a sweeter, more complex cup. This natural advantage, combined with meticulous farming practices, has helped Las Alasitas earn a reputation for producing exceptional coffees.

Cultivating Coffee and Community

The farm is also home to Agricafe’s variety nursery, where agronomists like Rodrigo Frigerio cultivate seedlings of prized varietals such as Geisha, Java, Caturra, and San Bernardo. These seedlings are shared with local producers, helping to diversify and strengthen the genetic foundation of coffee in the region. This initiative is part of a broader effort by the Rodriguez family to uplift Bolivian coffee through education, innovation, and collaboration - principles that also underpin their Sol de la Mañana mentorship program.

Rooted in Culture and Celebration

The name Alasitas means “Buy Me” in Aymara, and it draws inspiration from Bolivia’s traditional Alasitas Festival, held annually on January 24th. During the festival, people purchase miniature versions of the things they hope to receive in the coming year - homes, cars, diplomas, and even coffee bags! These are then blessed by a Yatiri (spiritual leader) and offered to Ekeko, the Andean god of abundance. The name is a fitting tribute to the spirit of hope and prosperity that the farm embodies.

Innovative "Coco Natural" Processing

This lot was processed using what the Rodriguez family call the “Coco Natural” method, a name they came up with themselves. It’s a small-batch approach to Natural processing that starts with picking only the ripest cherries, checked by colour and sugar content. After picking, the cherries are sorted by density using water and then disinfected in a high-capacity machine the Rodríguez family affectionately call ‘La Maravilla’, Spanish for ‘the wonder’, a name that reflects just how efficient and reliable it is during peak harvest. After that, they’re laid out on patios to dry for 48 to 72 hours, depending on the weather. This initial drying stage helps kick off fermentation and gives the cherries a head start before they’re moved into the next phase.

From there, the cherries go into what the team at Buena Vista refer to as “stationary box” dryers, also known as Coco dryers. These are large steel containers with warm air gently flowing up from beneath the coffee bed. The temperature stays below 40°C, and the coffee is stirred manually at regular intervals to make sure it dries evenly. Over the course of 40 to 50 hours, the cherries slowly dry down to a stable 11.5% humidity. As they dry, they turn a deep reddish-brown, a bit like cocoa powder, which is where the “Coco” nickname comes from. It’s a thoughtful, hands-on process that brings out loads of fruit character while keeping the flavours clean and balanced.

A lively and characterful cup, this Coco Natural Caturra opens with a pop of sour cherry, eases into soft apricot, and finishes with a creamy touch of overripe banana. A playful coffee packed with personality that keeps things interesting.

• Country: Bolivia
• Region: Yungas
• Province: Caranavi
  
• Colony: Bolinda
• Farm: Las Alasitas
  
• Producers: Fincas Los Rodriguez
  
• Processing Method: Coco Natural
• Varietal: Caturra

Tasting notes: Sour cherry, apricot, overripe banana.

Cup of Excellence Cupping Scores

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

Roasting Information
Medium: keep this fairly quick, through first and well into the gap, but before second gets going.