Bolivia | Las Alasitas | Gesha Coco Natural | Signature Series

This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

View our other Bolivia coffees

Elegant and layered, this Gesha-like profile opens with lifted florals of jasmine, cherry blossom and rose. Sweet honey and caramel tones carry through the cup, supported by black tea and green tea structure that keeps everything refined and clean.

Juicy peach and stone fruit sit alongside soft grape, berries and subtle tropical notes, with hints of lime adding brightness. There is a gentle fig and wintermelon sweetness in the background, giving depth without becoming heavy or over-processed.

The finish is long and lingering, complex yet polished, distinctly floral with a soft, sweet lift that carries beautifully to the last sip.

This exceptional Gesha nanolot comes from Las Alasitas, a stunning high-altitude farm in Bolivia’s renowned Caranavi region. Grown by the Rodríguez family, pioneers of Bolivia’s specialty coffee movement, this coffee represents over a decade of dedication to elevating the country’s global reputation for producing world-class coffees.

Las Alasitas sits high in the lush mountain valley of Bolinda, approximately 10 kilometres from Caranavi. Planted in 2014 and spanning 20 hectares, the farm benefits from cool nights and mild days. These conditions slow the ripening of the coffee cherries, allowing sugars to develop more fully and resulting in a sweeter, more complex cup.

The Rodríguez family have built Las Alasitas as a model farm, focusing on sustainability, innovation, and continuous improvement. They invest heavily in soil health, biodiversity, and agronomic research, while also sharing their knowledge with neighbouring producers to strengthen the wider coffee community.

The Gesha Variety

Gesha is widely regarded as one of the most exceptional coffee varieties in the world. Originally traced back to Ethiopia, it rose to global prominence after winning the Best of Panama competition in 2004, redefining expectations for coffee quality with its intensely floral aromatics and refined elegance.

This lot is 100% Panama Gesha, selected for its clarity, delicacy, and distinctive flavour profile.

Coco Natural Processing

For this lot, only the ripest cherries were hand-picked and carefully selected to maximise sweetness and complexity. After harvesting, the cherries were processed using the Rodríguez family’s signature “coco” drying method.

Following sorting and cleaning, the cherries were first pre-dried on patios before being transferred to specialised stationary box dryers. These coco dryers gently circulate warm air through the coffee, allowing for slow, even drying while preserving delicate aromatics and structure. The coffee was dried to an optimal moisture level, rested, and meticulously milled and sorted to ensure exceptional quality.

This careful, data-driven approach to processing allows the Rodríguez family to consistently produce coffees of remarkable distinction.

About Caranavi

Caranavi lies within Bolivia’s fertile Yungas region, one of South America’s most biodiverse coffee-growing areas. Coffee has been cultivated here since the 1950s, and today the region is recognised for producing some of Bolivia’s most expressive and refined coffees.

The combination of altitude, climate, and volcanic soils creates ideal conditions for growing high-quality specialty coffee.

About Fincas Los Rodríguez

This coffee was produced within Bolivia’s most advanced specialty coffee system, led by the Rodríguez family through their company Agricafe. Founded in 1986, Agricafe operates as a vertically integrated producer, processor, and exporter, combining their own farms, known as Fincas Los Rodríguez, with their Sol de la Mañana producer program. Their estate farms include Buena Vista, Alasitas, La Linda, El Fuerte, Santa Rosa, and other high-altitude sites across the Caranavi region and Samaipata, typically ranging from 1,400 to 1,850 metres above sea level. These farms serve both as production sites and as research and development centres, where modern agronomy, varietal selection, and fermentation techniques are continuously refined to push the boundaries of Bolivian coffee quality.

Alongside their estate farms, Agricafe operates the Sol de la Mañana program, a long-term producer education initiative supporting around 100 smallholder farmers across the Caranavi region. This program functions as a structured training system, guiding producers through planting, harvesting, pruning, processing, and farm management over a multi-year period to dramatically improve both quality and sustainability. Cherries from both Fincas Los Rodríguez and Sol de la Mañana producers are delivered to Agricafe’s Buena Vista wet mill, the central processing facility where coffees are sorted, fermented, dried on raised beds, and prepared for export with strict lot separation and traceability controls. This integrated approach ensures exceptional consistency while preserving the unique identity of each individual farm and lot.

This structure allows each coffee to express its distinct farm origin, such as Las Alasitas, Carmelita, Buena Vista, or other Sol de la Mañana farms, while benefiting from Agricafe’s advanced processing infrastructure and quality control systems. Techniques such as Coco Natural fermentation are carefully executed at the mill level, producing highly expressive flavour profiles while maintaining full traceability from farm to export. You can explore more coffees produced within this system, including rare Gesha, Caturra, Java, and experimental lots, in our Bolivia Agricafe and Los Rodríguez collection, representing some of the most progressive and sought-after coffees currently available in Australia.