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Waliki

Waliki

Conscious

Tropical | Wild Berries | Clementine

This special microlot comes from Waliki, the newest farm of the Rodriguez family — Pedro, Daniela, and Pedro Pablo — long-time pioneers of Bolivia’s specialty coffee movement. Planted in 2016, Waliki was designed as a model farm, showcasing careful cultivation and thoughtful processing. That attention to detail carries through in the cup. This lot is layered and expressive, with notes that remind us of tropical fruit salad, wild berries and clementine.


Regular price £16.50
Regular price £0.00 Sale price £16.50
per bag Sale Sold out

Bag Size 250g

One Time Buy
£16.50/bag
£3.50 delivery
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1 Bag
250g
£16.50
1 Bag
250g
£16.50
2 Bag
250g
£31.35
5% Off - £33.00
3 Bag
250g
£44.55
10% Off - £49.50
4 Bag
250g
£56.10
15% Off - £66.00
1 Bag
1kg
£57.00
2 Bag
1kg
£108.30
5% Off - £114.00
3 Bag
1kg
£153.90
10% Off - £171.00
4 Bag
1kg
£193.80
15% Off - £228.00
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About The Coffee

Waliki is located in the colonia (community) of Bolinda, a steep, green valley roughly 10km from the town of Caranavi in the department of La Paz. Bolinda was founded around 60 years ago and was originally known as “Bolivia Linda” — Beautiful Bolivia — later shortened over time.

After decades of exporting coffee, the Rodriguez family established their own farms in 2012 under the name Fincas Los Rodriguez. Each farm reserves more than 30% of its land for native forest.  In parallel, Pedro and his family have worked to build both the production of and market for Bolivian specialty coffee, supporting a large number of producers through their coffee farming training programme, Sol de la Mañana.

Waliki spans just under eight hectares at approximately 1,650 MASL. Java is planted at the highest elevations, followed by pink and yellow bourbon, with gesha at the base of the farm.  The name “Waliki” comes from Aymara, the language of local Indigenous communities in the Andes. It functions as both a greeting — “How’s everything?” — and a reply: “All good.”

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We are Culainn and Lea, the team behind Conscious. We began our journey into coffee in South America, building relationships with a small number of producers, with whom we work today. 

To be conscious is to be aware, self-reflective and to make considered choices. Through being conscious we work to deliver the best coffee for everyone. Practically, we do this by working closely with our partners at every stage of the production of coffee, from farm to cup, constantly learning, teaching and sharing. In this way, Conscious aims to be an agent for progress, and for strengthening connections between people in a complex and messy world.

We roast coffee to produce aromas and flavours that celebrate the innate properties of the beans and the work that went into their production. We start by understanding the physical properties and unique precursors of flavour of each coffee lot. We then meticulously plan and fine-tune every roast to develop these flavours. Through continuous testing and iteration we strive for perfection.

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