Finca La Llama, situated in the steep mountain valley of Villa Rosario near Caranavi, is one of the newer additions to the Fincas Los Rodríguez collection. Owned by Pedro Rodríguez and his family, who also operate Agricafe Bolivia, La Llama sits at an elevation of over 1,700 metres above sea level. This high-altitude location fosters a unique microclimate, where mild day temperatures and stable nights promote slow cherry maturation. The farm, spanning 9.58 hectares with 5.24 hectares dedicated to coffee, produces Gesha, a variety famed for its exceptional quality, despite its small-scale output. La Llama has been under the family's management since 2017, and their commitment to excellence is reflected in the farm’s careful practices and output.
The journey to La Llama's highest point, known as “The Path of the Puma,” is a testament to the family's dedication to their craft. Though the route is steep and winding, it reveals neat, spaced rows of coffee plants, a result of the family's efforts to improve the farm’s structure. Recent changes have involved wider spacing of the trees, allowing roots to expand and branches to access more sunlight, which, while reducing productivity, has also mitigated the need for irrigation in a region plagued by water shortages. These decisions reflect a broader strategy by Pedro and his family to set a model for sustainable and responsible farming, blending traditional practices with innovative techniques.
Gesha coffee, the star variety of La Llama, has an illustrious history, originating from Ethiopia and studied in Tanzania and Costa Rica before being introduced to Panama in the 1960s. It was here that the Peterson family cultivated a batch that later won the Best of Panama competition in 2004, placing the Gesha variety on the map. At La Llama, the Rodríguez family applies their extensive experience, experimenting with various processing techniques and varieties to enhance the coffee’s quality. The farm is not only a source of premium coffee but also a hub of knowledge, with the family sharing their findings with local producers through their ‘Sol de la Mañana’ training program, aiming to uplift the broader community.
Sustainability is a cornerstone of the Rodríguez family's operations, reflected in their efforts to restore and nourish the land. Practices such as incorporating organic materials like fallen leaves and coffee pulp, alongside planting shade trees to prevent soil erosion, have improved the farm's soil and biodiversity. These methods are complemented by selective harvesting, where only the ripest cherries are picked in multiple passes, ensuring the highest quality. The family also employs innovative techniques in processing, using custom-built stainless steel tanks to ferment the cherries under controlled conditions, a process akin to winemaking. This meticulous attention to detail contributes to the Gesha’s distinctive flavour profile, promising a cup of exceptional complexity and
