Los Rodrugiez, Santa Cruz, Bolivia – Natural CM Batian * – “A vibrant expression of Bolivian terroir combined with a rare varietal, masterfully executed by our dear friends, the Rodriguez family.” What to expect in the cup Pineapple, vanilla, coconut cream. Remarkably sweet and clean, with a luscious texture, lactic tropical acidity, and a refined complexity of Piña Colada. This marks our second year of purchasing this lot from Los Rodriguez. Batian is believed to be a varietal that hails from Kenya, which Pedro Rodriguez planted several years ago, with the initial harvest occurring only a few years back. The cherries are meticulously handpicked and carefully selected before being transported to the sorting station, where they are floated and separated. Only the ripest and most uniform fruits are transferred to stainless steel tanks, where they undergo fermentation for 36 hours with CO2 injection and lactobacillus. Finally, the cherries are slowly dried on raised beds for a duration of 2-3 weeks. This process yields an exceptionally clean and distinctive cup that emphasises terroir and varietal characteristics, along with a gentle fermentation flavour, all while maintaining remarkable balance and control. The Rodriguez family’s methodology in coffee production has been characterised by a systematic, innovative, and scientific approach. Over the past ten years, Rodriguez has dedicated himself to enhancing production and broadening the market for Bolivian specialty coffee, assisting numerous local farmers in recognizing and harnessing the potential of their land and crops. Pedro initiated his coffee journey by collaborating with small producers in Caranavi, establishing a wet mill for coffee processing, and educating farmers on the selective handpicking of cherries. He also began processing small micro-lots from each producer, and due to the unique blend of heirloom varieties, fertile soil, and exceptionally high altitudes, the outcomes were remarkable. Nevertheless, despite gaining international acclaim for its quality, Bolivia’s coffee production experienced a rapid decline over a short timeframe for various reasons. Some farmers transitioned to coca cultivation—illegal in Caranavi and intended for the drug trade—due to its lucrative year-round income. For those who remained in coffee, yields diminished as a result of aging plantations, rudimentary farming practices, and leaf rust. These factors collectively led to a reduction of more than fifty percent in the nation’s coffee production. In 2012, as leaf rust began to devastate production on many small farms, Pedro and his family decided to invest in their own plantations, concerned that coffee production in Bolivia might vanish entirely. They understood that this investment was essential to ensure a minimum supply level and secure the future sustainability of their business. They purchased land in Caranavi, adjacent to their Buena Vista mill, and established their first farm, Finca La Linda. ‘This is where the dream began,’ Pedro states. Throughout this journey, they sought guidance from leading specialty coffee agronomists worldwide to help them cultivate exceptional coffee and develop sustainable, healthy farms. A diverse array of varieties has been tested, alongside various agricultural methods to enhance quality and yield. They have meticulously recorded their observations throughout the process and persist in their efforts to innovate and invest in advancements to achieve the highest quality coffee possible.