Pico del tucan 3 - Bolivia 2005 Verified listing

bright and sweet, powerful uplifting acidity, silky, long dark chocolate finish, grapefruit flavor, chocolate, intense orange, chocolate fruit, a sleeper, lively acidity with good body, sweet powerful aroma Carmelo OloriFirst of all, I want to thank to the people of Cup of Excellence on behalf of the five of us who submitted the simple; we are satisfied of having participated, specially for having achieved the fifth place. This is the first time we participate, now we are very happy and we are going to take advantage of the money of the sale of our coffee specially to keep our parcels. I have been working with coffee for 20 years, I was born in the Camacho Province and have lived here since I was 16 years old; my family was very glad of us achieving the fifth place, since it was my wife who handled the product and worked with me. My children are very happy. I want to tell my coffee producer partners to work as we do in order to improve your coffee, because we have to know what type of coffee we are handling and that is why we’ve participated and we hope we’ll keep on doing it and for us to keep on improving year after year. Quality Practices The ripe coffee cherry harvest is done manually, process in which the whole family intervenes during the four months that the harvest takes, from June 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, time in 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, Citricos