Waliki Fermented Natural
Truly a coffee for pastry lovers! This is full of fresh blueberries and raspberries atop the creamy sweetness of crème ptissière. As it cools, you'll find crisp and fresh white grape coming through too, but this cup is still all about that silky, vanilla-tinged creaminess. FARM INFO
Located in Bolivia’s Caranavi region at 1,550–1,660 metres above sea level, Waliki is one of the youngest farms in the Rodriguez family’s portfolio. The name “Waliki" comes from the Aymara language it’s both a greeting meaning “How’s everything?" and a response meaning “All good." As the word is so deeply rooted in local culture, the Rodriguez family naturally chose it as the name for this vibrant and optimistic farm.
Planted in 2016, Waliki represents a bold step forward in sustainable coffee production. It’s the first farm where the Rodriguez family has trialled 100% organic farming practices, focusing on Typica and Java varietals. While the farm is not yet certified organic, all cultivation follows organic principles, making it a living experiment in whether organic methods can thrive in Bolivia’s high-altitude conditions without compromising quality or yield. We first began sourcing coffee from Waliki in 2021, and it’s quickly become a standout.
This lot is 100% Java, a varietal originally introduced to the island of Java from Ethiopia in the early 19th century. It later made its way to Bolivia via Nicaragua, thanks to knowledge-sharing between the Rodriguez and Mierisch families. Also known as Longberry or Javanica, Java is prized for its exceptional cup quality at high altitudes, though it’s low-yielding and challenging to grow. What it lacks in productivity, it makes up for in elegance - this coffee is super silky, velvety, and full-bodied, with a slick mouthfeel that’s rich without being heavy. It’s a varietal that rewards patience and precision.
This lot is processed using a Fermented Natural method, showcasing the innovative spirit of Fincas Los Rodriguez. After harvest, the freshly picked cherries undergo an anaerobic rest phase in sealed barrels with water. During this stage, fermentation begins as the fruit starts to break down. The team closely monitors key variables (pH, microbial activity, temperature, and time) to guide the process. Once optimal fermentation is achieved, the coffee is removed from the barrels and dried slowly on raised beds. This method often enhances body and dark chocolate depth, and depending on the coffee and fermentation conditions, can introduce a touch of funk or red fruit complexity. In this case, the Java’s inherent structure shines through, with the process adding a layer of red fruit character that complements the varietal’s natural elegance.
- Country: Bolivia
- Municipality: Caranavi
- Colonia: Bolinda
- Farm: Waliki
- Producers: Los Rodriguez
- Elevation: 1,550 - 1,650 m.a.s.l.
- Processing method: Fermented Natural
- Variety: Java
- Shade: Native plants and trees