dark chocolate, black cherry, complex acidity, hibiscus, lighter fruit, sweet fruit fragrance, great aftertaste, got better at the end, silky velvety mouthfeel, perfumy sandalwood aroma, juicy, very good almond, intensely sweet wouldnt need sugar, jasmine Celso MaytaI am proud of participating in the Cup of Excellence, which gives us a great opportunity of exporting our coffee and for us to be known outside Bolivia. I hope I can keep on competing and learning more about the correct way of handling our coffee, it is a great incentive; even our children are quite dreaming about maintaining our participation and, some day, taking care of our coffee plantations. I want to thank ACEB for its support, to the Cup of Excellence, and I want to take this opportunity to tell to my coffee grower companions that it depends on them having a good coffee and a quality coffee. 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 place, 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, 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

Farm Information
  • Farm Name
  • Farmer
    Celso Mayta
  • Altitude
  • Farm Size
  • Score
  • Rank
  • Awards
    Presidential Award
Lot Information
  • Year
  • Processing System
    Pulped Naturally fermented mechanically washed sun drying
  • Variety
    Typica Caturra
  • Overall

Copacabana, Bolivia