DAK loves coffees from Bolivia’s Samaipata region for their creamy, silky profiles — and this Batian lot is no exception. Naturally processed and box-dried, it’s round, sweet, and layered with notes of blackberry, vanilla, and nougat.

This coffee comes via Agricafé — a Bolivian family-run business producing coffee from its own farms and sourcing standout micro-lots from smallholders in Los Yungas and Santa Cruz. Founded in 1986 by Pedro Rodríguez, Agricafé has become a driving force in Bolivian specialty coffee. Today, Pedro runs the company alongside his daughter Daniela and son Pedro Pablo.

Together, they’re focused on revitalising Bolivian coffee — investing in training programmes and farm development to support the next generation of producers.

Flavour Notes: Vanilla, Nougat, Blackberry

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.