Floripondio, Bolivia | 150gm

This coffee comes from Finca Floripondio in Samaipata, Bolivia, produced by the Rodríguez family through their specialty coffee project, Agricafe. Located in the eastern department of Santa Cruz at the foothills of the Bolivian Andes, Samaipata is a relatively young coffee-growing region where the Rodríguez family began planting coffee in 2012. Floripondio was established in 2014 and has since become one of the family’s key farms for experimenting with different coffee varieties and processing techniques.

At approximately 1600 masl, Floripondio experiences a distinctive mountain climate, with warm days followed by significantly cooler nights. These temperature differences slow the maturation of the coffee cherries, allowing sugars and flavour compounds to develop gradually. The region is also characterised by nutrient-rich soils and a drier climate than Bolivia’s more traditional coffee-growing areas, creating conditions well suited to producing dense, expressive coffees.

This lot is composed of the Pacamara varietal, a large-seeded hybrid developed in El Salvador from Pacas and Maragogype. The Rodríguez family has found Pacamara particularly well suited to the growing conditions at Floripondio, where they have continued to cultivate and experiment with the variety. Pacamara is known for its vibrant acidity, large bean size, and ability to produce highly expressive fruit characteristics.

The coffee undergoes a 90-hour lactic fermentation, an experimental processing approach developed by the Rodríguez family to explore how controlled fermentation can influence the character of different varieties. During fermentation, the coffee is carefully monitored to encourage lactic acid development, which can contribute to a fuller, creamier mouthfeel while intensifying the fruit character of the coffee. The cherries are then dried under controlled conditions to preserve the balance between sweetness, acidity, and fermentation character. Similar lactic fermentation techniques are part of Agricafe’s documented experimental processing program at Floripondio.

In the cup, expect pronounced tropical fruit character with mango and passionfruit, balanced by a sweet, creamy lactic-honey quality.