Nectar History Anacleto Uluri is a first generation coffee producer and first time participant in the cup of excellence. I wanted to participate to see what the quality of our product was, he said, so that we can find a sustainable market. Now we want to increase our production by another half hectare and at the same time continue to improve production, explained Anacleto. Quality Practices Ripe cherries are hand harvested from June to September. Depulping is done daily immediately after harvest on-site. Depulped coffee is fermented for 15 hours and washed with clean water from mountain streams. The coffee is then sun-dried on drying tables.
Production is done without the use of chemical pesticides or fertilizers but is not certified organic.
Type of Soil: Clay
Average Annual Rainfall: 1,700 mm
Type of Shade: Inga edulis sp., Cedrella odorata, Juglans Boliviana Weeding: Twice per year Pruning: Selective and formative pruning. Production practices: Fertilized organically with coffee pulp. Use of natural barriers, soil protection.
|Pablo Yana Mamani, Anacleto Uluri, Ricardo Olori
|Size (30kg boxes)
|Carrasco La Reserva
|On site wet processing solar drying
|Coffee Growing Area
|SUPREMO Kaffeeroesterei Unterhaching