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. Built around a bespoke processing protocol developed alongside Daniela Rodriguez, the focus shifts from terroir-led clarity towards greater aromatic intensity, texture and fermentation character, while remaining beautifully structured and refined.

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 monitored and adjusted, 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 beds where they dry slowly under carefully controlled conditions, allowing the vibrant fruit character and layered complexity developed during fermentation to integrate naturally into the cup.

The result is a distinctive interpretation of Bolivian Caturra that reveals just how expressive this variety can become through carefully controlled fermentation, without sacrificing clarity or elegance.

In the cup, expect plum wine, vermouth and popping candy. Vibrant and intensely expressive, the profile combines sparkling acidity with lush vinous sweetness, layered botanical complexity and a long, cask-like finish.