Los Rodriguez – Caturra

Working with Pedro and Daniela Rodriguez over the past four years has been one of the most rewarding relationships we've built at Sweven. What continues to make this partnership so special is the openness to explore new ideas together, constantly refining both processing and flavour through genuine collaboration.

This coffee is a perfect example of that approach. Rather than selecting one of the Rodriguez family's established profiles, we worked closely with Daniela to develop a bespoke Carbonic Maceration Caturra designed specifically for Sweven. The intention was simple: to explore how Bolivian Caturra responds to a more fermentation-driven approach while preserving the balance and elegance that define coffees from Caranavi.

The lot itself is a carefully selected field blend of Caturra harvested across several Los Rodriguez farms surrounding Caranavi, bringing together fruit from different sites to create a beautifully consistent foundation for this unique process. Limited to just 240kg, it represents another exciting step in our ongoing collaboration with a family whose innovation continues to shape Bolivian specialty coffee.

Produced exclusively for Sweven, this remarkable 240kg lot explores a very different side of Bolivian Caturra. Developed alongside Daniela Rodriguez as a bespoke processing profile, the focus shifts from the clean, terroir-driven expression of previous harvests towards greater aromatic intensity, vibrant fruit character and sparkling acidity, while preserving the elegance and clarity that define coffees from Caranavi.

Only perfectly ripe cherries are selectively hand harvested before undergoing a 48 hour carbonic maceration inside sealed stainless steel tanks. Throughout fermentation, carbon dioxide levels, temperature and pH are carefully managed, allowing flavour development to progress with exceptional precision while protecting the coffee's natural sweetness and balance.

Following fermentation, the cherries are transferred to raised drying beds, where they dry slowly under carefully controlled conditions. This patient drying allows the vivid fruit character and refined complexity developed during fermentation to integrate naturally, resulting in a cup that feels both expressive and beautifully composed.

The result is a distinctive interpretation of Bolivian Caturra, revealing just how elegantly the variety responds to carefully controlled carbonic maceration while maintaining remarkable clarity and balance.

In the cup, expect pomegranate, golden kiwi and champagne. Exceptionally vibrant and expressive, the profile combines juicy red fruit with sparkling acidity, refined botanical complexity and a long, clean, champagne-like finish.