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.