Finca Liquidámbar is a 37-acre organic family farm in Guascotoro, San José, La Paz, owned and operated by Roberto René González and his family. One of the first people in his community to earn a university degree, Roberto returned home after studying business management to help run the family farm and serve as general manager of RAOS, the Cooperativa Regional de Agricultores Orgánicos de la Sierra. This coffee is milled through RAOS as a single-farm micro-lot, preserving the identity of Roberto’s harvest. Finca Liquidámbar supports seven employees throughout the year and approximately 30 people during harvest. Roberto is also working to have 19 acres of the farm formally recognized as a biological reserve, while his family partners with local schools and community organizations on road improvements and youth activities.

Brew Method

1 gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%