Cloud Melt | Bolivia

A silky-smooth SL34 from Floripondio — one of Bolivia’s standout farms in the Samaipata region. Expect a rich, creamy mouthfeel with layers of purple grape, wild berries and a sweet hit of meringue. A distinctive expression of place and process.

This lot comes via Agricafé, a family-run Bolivian exporter with deep roots in specialty coffee. Since 1986, the Rodriguez family have worked to elevate Bolivian coffee, both by planting their own farms and by investing in long-term relationships with small producers across Los Yungas and Santa Cruz. Their commitment goes beyond sourcing — offering training, infrastructure, and ongoing support to push quality forward.

This SL34 was processed using carbonic maceration: whole cherries rested in stainless steel tanks for 11 days before being dried low and slow over 50 hours — a careful, flavour-driven approach that shows in every cup.

Flavour Notes: Purple Grapes, Wild Berries, Meringue

What is the roast recency?

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.