La Linda

History

La Linda was the first place where the Rodriguez family started to experiment with producing high quality coffees. The subtropical climate, rich soil, and location between two forest-covered mountains create ideal conditions for growing coffees. Pedro, together with his son, Pedro Pablo, and his daughter, Daniela, are the founders of the Sol de la Mañana program, which focuses on supporting neighboring farmers with coffee growing know-how and teaching them new techniques to increase coffee production, as well as the quality of the crop.

Coffee Processing System

After the ripe cherries have been picked, they are delivered to a wet mill where the fruit flesh is removed mechanically from the coffee bean with a machine called a depulper. Then the beans and the pulp of the cherries (mucilage) are put into fermentation tanks for around 12-24 hours depending on the temperature. Once the fermentation is finished, the coffee beans are washed to remove any remaining flesh before they are ready to be dried. The beans are taken to raised beds or patios to dry for a period of around 10-22 days, being gently turned regularly.

Future

The Rodriguez family is proud to see the success of the Sol de la Mañana program and how participating farmers show their improvement and share their experiences with their neighbors, which contributes to a more profitable and sustainable future for coffee production in Bolivia.