[PRE-ORDER]
Roast Level: LIGHT
Elevation: 1700m
Milling Process: Washed
Varietal: Gesha
We taste: Cherry, orange, red wine, rose, complex
This stunning washed Gesha hails from La Llama, one of the model farms established by the Rodriguez family in Caranavi, Bolivia. At 1700 meters above sea level, La Llama is part of a broader vision led by Pedro Rodriguez and his daughter Daniela, who founded Agricafe to revive and elevate Bolivian coffee production.
Through their Sol de la Mañana program, they work directly with small producers to improve farm management, processing, and cup quality—often providing seedlings, agronomy training, and access to cutting-edge wet and dry mills. La Llama itself serves as both a production site and a living example of what's possible in Bolivian coffee.
This lot, part of their 2025 Los Rodriguez Collection, offers dazzling complexity and elegance, with tasting notes of cherry, orange, red wine, and rose. Clean and vibrant, it’s a true expression of high-altitude terroir, expert selection, and a family’s mission to transform an entire coffee-growing region.
cup of excellence top 10 winners
award winning coffees- best of the best hand-picked by Rachel and Jiyoon
ROAST + SHIPS AT SELECT TIMES EACH MONTH
Roast Level: LIGHT
Elevation: 2405m
Milling Process: Washed
Varietal: Gesha Bourbon
We taste: Peach, prune, florals, juicy, complex harmonious
This Gesha Bourbon from Campo Verde in Inkawasi, Cusco, Peru. It won 2nd place in the 2024 Peru Cup of Excellence, with a score of 90.21.
The #2 COE-winning lot is grown at an impressive 2405 meters above sea level in the cool, remote highlands of Cusco. Wilfredo was the first to establish a coffee farm in this area once thought too cold and too far from the main road for agriculture. His pioneering spirit transformed the landscape—today, several farms thrive where once only grasslands stood. Campo Verde, meaning calmness, happiness, and prosperity, is shaded by diverse tree species and nurtures Bourbon, Caturra, and Typica varieties. Cherries are selectively hand-picked, fermented for 36 hours, and slow-dried on raised beds for 15–20 days, resulting in a cup that reflects both altitude and ambition.
We have just 30 kilograms of this coffee. The coffee was harvested in 2024 and arrived at Bean & Bean’s roastery in March 2025. A 2-3 week wait to receive the coffee after ordering should be expected.
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our sourcing
Bean & Bean sources exceptional microlots and nanolots from the world’s top producers, renowned for their meticulous harvesting and processing. Each coffee is carefully roasted to showcase its unique characteristics. We invite you to taste coffees from Best of Panama and Cup of Excellence winning farms.
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