We are thrilled to introduce this coffee from the Palli Family and Agricafe as our first ever Microlot from Bolivia!

This Microlot comes from the farm, La Hermosa, is owned by the Palli family (after whom we’ve named this Microlot) and is currently managed by Brenda Palli after she inherited the farm from her father Julio and her mother Lupe.

The Palli family have been growing coffee for generations. In 2021, they have decided to join the program of nearby a mill run by Agricafe called, ‘Sol de la Manana’ - which translates as 'Morning Sun'. Brenda’s father and mother have been involved with the programme since 2016.

The ‘Sol de la Manana’ program is focused on supporting local producers with knowledge and expertise, to allow them to produce higher quality coffee and therefore get better prices.

Brenda has benefitted from the ‘Sol de la Manana’ project that has offered her new and exciting opportunities. Previously, her coffee from La Hermosa was blended with many other commercial lots from the region, but now, her coffee is separated as its own lot after receiving particular interest from several specialty coffee roasters around the world. 

This is a fully washed lot, but Brenda, along with the help of Agricafe, is experimenting with other processing methods to experiment and implement in the future.

Agricafe

Agricafe run several programs in Bolivia to educate and empower local farmers - helping to improve producers coffee quality, and to giving Bolivian coffee a larger platform on the global market. You can read more about Agricafe and their story here.

Processing 

The coffee beans are hand-picked by hand by Brenda with the help of her family or a few seasonal pickers that they hire. At the end of the day, all the cherries collected are then transported to a nearby mill known as Bella Vista. There, the cherries are received, weighed, cleaned and then de-puled. The pulped cherries are then washed and slowly dried to final moisture of 11.5%. Then the coffee is moved to a facility called The Moon in La Paz, where they are prepared for export.

• Region: Copacabana, Caranavi
• Variety: Catuai & Caturra
• Process: Washed
• Altitude: 1400-1650masl
• Aroma: Brown Sugar
• Tasting: Pear, Roasted Almonds & Molasses
• Acidity: Medium/Low
• Body: Full