Los Rodriguez - Batian

Rare & Exclusive lot (89+ points)

Los Rodrugiez, Santa Cruz, Bolivia – Natural CM Batian

– “A stunning experimental lot of rare Kenyan varietal produced by our dear friends the Rodriguez family in the highlands of Samaipata”. 

What to expect in the cup

Papaya, banana, coconut milk. Extraordinary sweet with smooth milky texture and delicate complexity of piña colada and white rum.

£18.00£72.00

This 100% Batian lot is made up of single-day lots from eight farms in Samaipata that are part of Fincas Los Rodríguez. Found at elevations between 1,400 – 1,800m above sea level, the farms are owned by Pedro Rodríguez and his family. Batian – named after the highest peak on Mt. Kenya, the Batian variety was bred by Kenya’s Coffee Institute and released in 2010. Since then, it has successfully been propagated in Kenya, with Latin American growers beginning to experiment with it in recent years. This is due to the fact that the variety is very adaptable, as it is suited to most climates and can start producing coffee in its second year (while more traditional varieties need three years before production is viable). The tree has high levels of resistance to rust and disease and produces exceptional cup quality – as it is closely related to the very flavourful SL-28 and SL-34 varieties grown in Kenya. At all of the Rodríguez farms, Pedro hires pickers that are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime. Selective picking is always very important and is particularly important for naturally processed lots like this one, to ensure a very sweet and clean cup. The Rodríguez family has found that the very ripest (almost purple) cherries provide the best cup. After being inspected and weighed, the coffee was placed on a conveyor belt and was disinfected, in a similar process used for wine grapes. The coffee was then gently washed using fresh, clean water and carefully placed inside stainless steel fermentation tanks with C02 injection for 36 hours (Carbonic Maceration) with lactobacillus, and finally put into Buena Vista’s brand new ‘chamber’ dryers for a total of 77 hours. These chambers resemble giant ovens, where coffee is able to dehydrate slowly and at a constant rate, as the sealed off environment allows for complete control of temperature and humidity. Once the coffee was dry, it was transported to La Paz where it was rested before being milled at Agricafe’s dry mill, La Luna. At this state-of-the-art mill, the coffee was first hulled and sorted using machinery, and then by a team of workers who meticulously sorted the coffee again (this time by hand) under UV and natural light.
The Rodriguez family’s approach to coffee production has been extremely methodical, innovative and scientific. Over the last decade, Rodriguez had worked tirelessly to build production and expand the market for Bolivian specialty coffee, helping hundreds of local farmers recognise and realise the potential of their land and crops. Pedro began his journey in coffee by working with small producers in Caranavi, building a wet mill to process their coffee, and educating producers to selectively handpick their cherries. He also started to process small micro-lots from each of the producers, and because of the unique combination of heirloom varieties, rich soil and incredibly high elevations, the results were outstanding. However, despite increased international recognition for its quality, coffee production in Bolivia began to rapidly decline over a very short period of time for many reasons. Some farmers switched to coca – grown for the drug trade and illegal to produce in Caranavi – because it provided them with a high year-round income. For those still in coffee, their yields were also declining as a result of ageing coffee plantations, unsophisticated farming techniques, and leaf rust. The combination of these factors resulted in the nation’s coffee production declining by more than half. In 2012, as leaf rust started to obliterate the production in many small farms, Pedro and his family began to invest in their own plantations, fearing that coffee production in Bolivia would disappear completely. This, they recognised was critical in order to guarantee a minimum level of supply and thus ensure the future sustainability of their business. They acquired land in Caranavi, near their Buena Vista mill and created their first farm, Finca La Linda. “This is where the dream started,” Pedro says. Along the way, they consulted with leading specialty coffee agronomists from around the world to help them produce exceptional coffee and build sustainable and healthy farms. A wide range of varieties have been trialled, along with different farming techniques to optimise quality and output. They have carefully documented their findings at every step of the way, and continue to innovate and invest in improvements to produce the very best quality coffee they can.

ORDERs delay

We are away visiting our partners coffee producers in Panama.

Our Roastery and online store will be closed from Friday 23rd February until Monday 4th March.

All orders placed during our absence will be processed as soon as we return on Monday 4th March.

Thank you for your patience.