This carbonic maceration Java are produced by the Rodriguez family at 1,700m in Samaipata, south west of the city of Santa Cruz. Although this region isn’t particularly known for coffee production, the Rodriguez family found the microclimate, with its higher altitude and distinct soil profile, ideal for planting over 50 varieties of coffee.

By processing with carbonic maceration, coffee cherries are flushed with carbonic dioxide, creating a oxygen-free environment during the fermentation which create unique cooked fruit and winey flavor but without the over-fermentation notes even with a longer fermentation period.