La Linda, Bolivia
La Linda was established in 2012, and its first year of production was in 2015. La Linda is 10 hectares in size, eight of which are coffee. We feel very close to this farm; we were there the first year it was planted and have watched it grow every year since. La Linda’s high altitude—about 1,432 metres above sea level—helps to ensure a slow maturation of the cherry because of the stable night-time temperature and mild day temperatures. The slow maturation leads to an increased concentration of sugars in the cherry and bean, which in turns helps to produce a sweeter cup of coffee. At La Linda, Pedro Rodriguez hires pickers from the Bolinda community to carefully hand pick the coffee during the harvest. These pickers are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime.
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