Origin Information

Grower
50 producers organized by AGRICAFE
Variety
Red caturra, Yellow caturra
Region
Uchumachi, Caranavi province, La Paz Department, Bolivia
Harvest
June - October
Altitude
1450 - 1650 masl
Soil
Clay minerals
Process
Fully washed and mechanically dried
Certifications
Organic

Background Details

Coffee has been cultivated in Bolivia for hundreds of years, but now a new generation of coffee farmers dedicated to producing high-quality coffee are taking the stage in Bolivia. For the first time in the country’s history, green coffee production has funding and support from the federal government, fueling the search for knowledge among dedicated young coffee professionals. The epicenter in the rise of Bolivian specialty coffee is in the Yungas region, where most farms were first established after a wave of migration to the region caused by Bolivia’s Agrarian Revolution in the 1950s. AGRICAFE deserves a lot of credit for their dedication to delivering Bolivia's coffee potential to the international market. AGRICAFE was established in 1986 and is a family business that manages 12 of its own farms and also supports other small farms across Caranaví and Nor Yungas. Their smallholder program, “Sol de Mañana”, began in 2013 with 10 producers and a curriculum focused on nursery and farm management, and specialty harvesting. Organic fertilizers were made available to participants at half price and each individual coffee tree was tracked for pruning, inputs, productivity and picking. This granular attention to detail has improved productivity and quality and carries over to the logistics of moving coffee to the dry-mill where quality and traceability are protected during the preparation for export. This particular lot comes from several producers with small farms near the community of Uchumachi. During the harvest, each producer carefully selects cherries from the farm and delivers them to the AGRICAFE mill, where the cherries are sorted, depulped, fermented in tanks, washed and mechanically dried to reduce the moisture to 11% percent. The dried parchment is stored until preparation for export, which is also done at the AGRICAFE mill.