Café Central {O} - Bolivia 2005 Verified listing

Luis HuayhuaIn relation to last year, the quality of our coffee has improved; we worked better. We are very happy because our coffee is known at a domestic and international level and that it is good. People call us from abroad and that means that we’ve worked very well. We are very proud because we have lifted up Bolivia’s name. Year after year we look to improve among us; keep on working to increase the quality of our coffee is a challenge. The money I get this year I’ll invest it on health and education of my family and my children. Quality Practices The 85 members’ mills of the Central de Productores Asociados (CENAPROC) is at the northeast of Caranavi and extends for 760 hectares, meaning that each family has an average of 9 hectares and in the heights between 1.400 and 1.700 masl at mountain slopes of cloudy forest under natural shade. The coffee harvest is done between June and November and it is done manually, selecting the ripe fruits. Once the harvesting period is over, we use a mechanical  pulper and let it naturally ferment for 18 hours, separating the mucilage from the bean and washing it with clean water. For the drying, we use a combination of two techniques: the pre-drying in the sun and the final drying in a mechanical drum dryer run on propane gas.

Other Statistics:

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