Named after Bolivia’s most cherished animal—letting drinkers know they have a national treasure on their hands—La Llama is a lot made through admirable community effort. Specifically, around 40 seasonal workers from local families are hired every harvest to handpick the lot. Geisha production is further supported by the farm’s sustainability initiatives like planting Flamboyana shade trees and using sandy clay soil from Caranavi to boost biodiversity. This work shines through in the coffee, with a 48-hour fermentation further enhancing the cup’s high sweetness and robust, cherry blossom aromas.