Jakaranda {O} - Bolivia 2005 Verified listing

Pascual ViscarraI already competed in the contest in 2004. Last year we achieved the 4th place. That is why we’ve prepared the batch with time. We are improving every time on the handling of our coffee; every batch we had, we went to Caranavi to have it cupped to know which lots we would compete with. I have 7 children, with the money I get I am planning on helping with their studies as well as improving my house, and at the same time to implement a coffee collection center. For example, my partner, Justino Ticona, with the money he’ll get, he will use it to study, that is why I tell to the other producers to participate in the contest because you get benefits. Nevertheless, I think it would be better that the contest to be earlier, so that we can save the second harvest, which is the best. I hope you’ll take into account my opinion. Quality Practices The ripe coffee cherry harvest is done manually, process in which the whole family intervenes. During the four months the harvest takes, from May to September, the coffee cherry is immersed in water in order to do the first selection of vain coffee beans. The pulping is done in a wooden pulper immediately alter the daily coffee collection is finished. The coffee is fermented during a period of 15 hours, after which the mucilage is separated. This coffee is manually washed with clean water coming from natural slopes that the mountains of the Bolivian Yungas region. The coffee drying is done on tables totally exposed to the sun.

Other Statistics:

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