Roast Level: ULTRA-LIGHT
REQUIRES AT LEAST 3-4 weeks of rest. Peaks after 4-5 weeks of rest.
Elevation: 1700m
Milling Process: Washed Mosto
Varietal: Gesha 

We taste:Cherry, orange, red wine, rose, passionfruit, juicy, floral, 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.

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.

The Washed Mosto process is a washed fermentation method developed at Finca Los Rodríguez that uses the juice (or “mosto”) released from freshly pulped coffee cherries to enhance fermentation. After depulping, the coffee is placed in tanks and submerged in this mosto, which contains natural sugars and microorganisms from the cherries themselves. This controlled fermentation lasts 48 hours in sealed tanks.

Through the Sol de la Mañana program, Los Rodriguez family 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. 

Ever wonder why we recommend resting coffee? Find out in our blog!
We recommend resting this coffee for at least 3–4 weeks, with peak flavor after 4–5 weeks.