All coffee is sold as whole beans. If you would like your coffee ground please leave a note at checkout.
Dispatch Note: ONA Coffee is dispatched directly from their roastery in Canberra within 2-3 business days of your order being placed.
COFFEE PROFILE
This Natural coffee showcases a softer, more integrated acidity than one would typically expect from the Geisha variety. The flavours of this Lot are poised and classy, with lots of raspberry and sweet orange when hot and more dried apple and milk chocolate as it cools.
| TASTES LIKE | Dried apple, sweet orange, raspberry and milk chocolate |
| ROAST | Filter |
SOURCING
This Lot is fermented in specially designed sealed tanks, though it is not classified as Carbonic Maceration. For it to be a CM, the element of CO2 needs to be present, which in this case, it's not. The conditions are controlled through oxygen regulation to obtain the best texture and flavour profile possible. Los Rodriguez and their team are constantly experimenting with pushing the boundaries and elevating the expectations for Bolivian coffees.
| PRODUCER | Los Rodriguez Cooperative |
| REGION | Santa Cruz, Samaipata |
| VARIETAL | Geisha |
| PROCESS | Aerobic Natural |
| ALTITUDE | 1710masl |
ORIGIN
Santa Cruz, Samaipata, Bolivia
The farm name comes from the native Floripondio trees, commonly known as Angel’s Trumpet. The legend goes that its flower possesses hallucinogenic properties, and if you lay down beneath a Floripondio tree, you start dreaming. This tale may as well be true, as the natural scenery is breathtakingly beautiful and can sometimes seem like something out of a dream. The farm has the most extensive and diverse garden in Bolivia, with more than sixty coffee varieties. These are separated by lemon and tangerine trees which fruit they sell to the local markets. When the harvest finishes, the Rodriguez family cups all the coffees to decide which varieties to continue planting and where.
BREW GUIDE
How to get the best tasting cup
| AGE BEST USED | 10-20 days after roast |
| DOSE | 20g |
| WATER AMOUNT | 300g |
| TEMPERATURE | 91°C |
| BLOOM | 60g (37seconds) |
| BREW DURATION | 3:00-3:30 |
| POURS | 5 pours (all 60g) |
| FREEZE DATE | 11-13 days after roast |