Bolivia Samaipata Los Rodriguez
Bolivia Samaipata Los Rodriguez

Bolivia Samaipata Los Rodriguez

Regular priceRM70.00 MYR
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Tasting Note: Grapefruit | Dried Apricot | Gummy | Hint of Strawberry

Varietal Processing Method  Altitude
Caturra Natural 1766m

Size: 200g

Brewing Recommendation: Filter Brews / Modern Espresso


Despite recent international recognition for the quality of coffee produced in Bolivia, the country's coffee production remains very small. Farmers see illicit plant farming as more profitable because it provides a year-round income rather than a seasonal income like coffee. In addition, the leaf rust disease begins to affect a large number of farms in Bolivia in 2012, resulting in more plantings of illicit plants and a harsh reduction in coffee production by more than half.

This current Bolivian coffee underwent natural processing method where only the ripest coffees are handpicked and processed on the same day at the wet mill at El Fuerte. After weighting them on waters and removing all floaters (unripe), the ripe cherries are then slowly dried in a stationary drier at temperatures no higher than 40°C. Once the moisture level reached 16%, they were rested in a silo and sundried until the humidity reached 11.5%. 

At The Crackpots, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:


Bolivia is a country in central South America, with a varied terrain spanning Andes Mountains, the Atacama Desert and Amazon Basin rainforest.


Samaipata or Samaypata (Quechua samay to rest, pata elevated place / above, at the top / edge, bank (of a river), shore) is a small town in the Florida Province of the Santa Cruz Department in Bolivia. It has a subtropical climate and an altitude of 1600–1800 m.

Los Rodriguez

A coffee farm owned by Bolivian family business, Agricafe, that grows coffee on its own farms and sources high-quality microlots from small producers in the Los Yungas and Santa Cruz regions.


Caturra is the result of a natural mutation of the Bourbon variety. It was discovered between 1915 and 1918 on a plantation in the Brazilian state of Minas Gerais.


Natural in coffee usually means that the coffee is sun-dried without removing the flesh and skins of the cherries. This processing method enhances the fruitiness of the coffee but is prone to over-fermentation.

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