This Gesha micro-lot comes from Las Alasitas farm, owned by the Rodriguez family. It lies on a lush, steep mountain valley outside of the town of Caranavi. Pedro Rodriguez and his family began to invest in their own plantations in 2012, foreseeing the challenges of the Bolivian coffee industry and the fear that coffee production would be severely impacted. For Alasitas’ special varieties, special blue aerated crates transport the cherries to Agricafe’s state of the art mill; Buena Vista in the evening. After being inspected and weighed, the cherry is sorted by weight using water, and floaters removed. Following this, the cherries are placed on a conveyor belt and disinfected, in a similar process used for wine grapes, and then placed whole, with their skin intact, to ferment under controlled temperature and pH conditions in custom built stainless steel tanks. For this lot, a carefully calculated level of mossto yeast and bacteria inoculation; cultivated in a controlled environment is added to the tanks; catalysing a controlled fermentation that lasts 48 hours. The cherries are pulped, with 110 hour guardiola drum drying, finished in coco dryers to 11.5% moisture. PROCESS: WASHED REGION: BOLINDA, CARANAVI, LA PAZ ELEVATION: 1600 - 1650 VARIETAL: GESHA CUP: HONEY, JASMINE, FRUIT TEA, LAVENDER ROAST: FILTER

This Gesha micro-lot comes from Las Alasitas farm, owned by the Rodriguez family. It lies on a lush, steep mountain valley outside of the town of Caranavi. Pedro Rodriguez and his family began to invest in their own plantations in 2012, foreseeing the challenges of the Bolivian coffee industry and the fear that coffee production would be severely impacted. For Alasitas’ special varieties, special blue aerated crates transport the cherries to Agricafe’s state of the art mill; Buena Vista in the evening. After being inspected and weighed, the cherry is sorted by weight using water, and floaters removed. Following this, the cherries are placed on a conveyor belt and disinfected, in a similar process used for wine grapes, and then placed whole, with their skin intact, to ferment under controlled temperature and pH conditions in custom built stainless steel tanks. For this lot, a carefully calculated level of mossto yeast and bacteria inoculation; cultivated in a controlled environment is added to the tanks; catalysing a controlled fermentation that lasts 48 hours. The cherries are pulped, with 110 hour guardiola drum drying, finished in coco dryers to 11.5% moisture. PROCESS: WASHED REGION: BOLINDA, CARANAVI, LA PAZ ELEVATION: 1600 - 1650 VARIETAL: GESHA CUP: HONEY, JASMINE, FRUIT TEA, LAVENDER ROAST: FILTER