There's a big helping of brown sugar, backed up by a creamy body and sultanas before the finish, which brings sweet cinnamon spice to round out the coffee.
Brenda Palli and La Hermosa
The coffee for this lot came from a group of Sol De La Mañana producers in the Uchamachi colonia, with the largest contributor being Brenda Palli. Brenda is 29 and has been farming with Sol De La Mañana since 2021. Her farm, La Hermosa, sits at 1,580 metres above sea level in the colony of Villa Rosario.
Producers in the Sol De La Mañana programme typically do seven or eight harvesting passes across their plants, far more than most growers anywhere in the world. It's labour-intensive and yields less per pass, but it means only the ripest cherries make it in. The trade-off is lot size: deliveries from Uchamachi producers are often too small to process separately, so they're combined and processed together.
So, what's Anoxic Washed?
Both "anaerobic" and "anoxic" mean "without oxygen." In coffee processing, though, they refer to two distinct approaches.
The more traditional anaerobic method places coffee cherries in water inside a sealed vessel. The microorganisms present naturally consume all available oxygen, then switch to fermentation in its absence. It's a controlled environment, but the transition happens on its own terms.
Anoxic processing, developed by the Los Rodriguez team and Adrian at the Buena Vista wet mill, starts from the same point but takes a different route. A low-pressure CO2 flush removes oxygen from the fermentation vessel right at the start. With no free oxygen in the system, natural yeast activity can't kick off on its own, so the team adds a carefully cultivated yeast population to drive fermentation. The strain is isolated from a coffee cherry grown on one of the Rodriguez farms.
This is distinct from Carbonic Maceration. The CO2 here is at low pressure: it's displacing oxygen, not creating a pressurised environment.
- Country: Bolivia
- Department: La Paz
- Province: Caranavi
- Community: Villa Rosario
- Farm: La Hermosa
- Producer: Brenda Palli
- Location: 15°48'56.8"S 67°31'40.9"W
- Altitude: 1400 – 1650 m.a.s.l
- Processing method: Anoxic Washed
- Varietals: Caturra & Catuai
- ESPRESSO RECIPE
- Dry dose: 17.5g
Time: 30 - 32 sec
Wet weight: 36 g
FILTER RECIPE - Suggested method: V60
Dry dose: 15g
Water: 250ml/ 97°C
Time: 3 - 4 mins
We omniroast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
Brenda Palli & Sol de la Mañana
Brenda Palli is a 29-year-old smallholder producer with a farm called La Hermosa – The Beautiful – sitting at 1,580 metres above sea level in the colony of Villa Rosario, in the Uchamachi area of the Caranavi region. She joined the Sol de la Mañana programme in 2021, making her one of its more recent graduates. We didn't get to meet her during our visit for the harvest this year, but her coffee made quite an impression on the cupping table – which is, ultimately, what matters most.
Sol de la Mañana – morning sun – is Bolivia's first producer mentoring programme, established by the Rodriguez family and their exporting company Agricafe in 2014 after a group of local smallholders approached them asking for help. What they built functions essentially like a school: a structured, multi-year curriculum covering everything from nursery management and soil nutrition to selective harvesting, disease prevention, and financial planning. When the programme started, most participating farms were producing just two to four bags of green coffee per hectare – partly because producers had little training, and partly because the only time many entered their land was during harvest season. Today, producers on the programme regularly achieve yields of 20 bags per hectare or more. Each producer receives 70% of the price their coffee sells for, ensuring that the improvements in quality translate directly into better livelihoods. It's a model worth paying attention to – and producers like Brenda are exactly why.