Voyage - Bolivia 4 Llamas, Lactic Washed

This lot undergoes a mixed oxidation, four day fermentation with the addition of a salt solution, followed by depulping and channel washing. The parchment coffee is then dried for approximately sixteen days on patios. The processing impact in the final cup is noticeable, with flavour indicating fruit-forward signs of fermentation within the overall cup profile

From the lower slopes of the Andes to the source of the Amazon, 4 Llamas is helping to redefine Bolivia’s standing in the world of speciality coffee. Grounded in ecological responsibility and technical precision, the project brings together high-altitude terroir and a regenerative philosophy, producing coffees of rare clarity and depth.

At its core, 4 Llamas is an agronomic endeavour. Across their farms, they apply principles of permaculture and layered agroforestry, encouraging biodiversity and soil health while protecting the surrounding environment. Their processing facilities are equally considered — a custom-built wet mill reduces water use at scale, while an in-house treatment system mitigates the environmental impact of fermentation.

Through Familia 4 Llamas — a grower-focused initiative — the team supports smallholder producers across Bolivia with hands-on training, infrastructure for fermentation, and market access. These are not one-off transactions, but long-term partnerships built on mutual respect and shared ambition.

Their approach to processing is both rooted and forward-thinking. Alongside traditional washed and natural lots, 4 Llamas is exploring new ground through controlled fermentations using native microbial cultures. Every variable — temperature, Brix, pH — is carefully measured, resulting in cup profiles that reflect not just origin, but intention.

What is the roast recency?

Onyx 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.