Agricabv BV Calama Marka - Bolivia 2005 Verified listing

Juan de Dios BlancoI could not participate last year because I did not have the possibilities, and looking at my other partners participate was of encouragement for me to present my coffee sample which has improved since we have improved the harvest handling conditions; we have improved the post-harvest, drying and all that. And, well, now I am surprised ! I never thought of winning the first place, and that is why I tell to all my producer companions to never give up and that with a good work with love and dedication you can get a good result. I come from the Sajama Province of the Department of Oruro, I have lived here for more than 20 years and I have 4 children; 3 of them in school. The oldest is 15 years old. All of my children help me to pre-select, but it is my wife who sacrifices the most; she told me that it is the fruit of my work; she is the one that deserves the award. It was a dream for my family to participate, as well as for me, and at the end a very big surprise. I am planning on investing in the best possible way the money that comes to me from the sale of my coffee, specially to improve my family’s livelihood, support more in my children’s education as well as making some improvements in my household, I am also thinking of helping and assisting other farmers and showing them how to produce a better quality coffee. All of us, not only the coffee growers, must focus ourselves to work. Our leaders are too demagogic, they only oppose themselves; we can only achieve a greater success for Bolivia through work. Quality Practices The ripe coffee cherry harvest is manually done, and at the end of the afternoon, all the coffee is collected and goes to the processing plant of Agricabv, where it is processed. We first start with the quality control where all the ripe cherry that arrives is revised, then, the ripe cherry is put into the reception bin before it to goes to the pulpers; the de-pulped coffee goes into the fermentation tanks and when it reaches its optimum point it is washed. The drying is done in a mechanical drum dryer run on propane gas, and once it reaches 12% of humidity, the coffee is once again selected.

Other Statistics:

Soil type : sandy clay loam Annual precipitation : 2.000 mm/year Shade type : Inga edulis