Chijchipani History Serapio Perez Marca participated in the 2005 Cup of Excellence competition but did not take home a prize. Since that competition, Serapio has dedicated himself to improving production and quality control and this year he was able to win. His farm covers 10 hectares located in the Chijchipani community of the provice of Caranavi. Seven hectares are planted with Typica and Caturra coffee, shaded by Inga trees and Spanish cedars. 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 springs. The coffee is then sun-dried on drying tables.
Production is done without the use of chemical pesticides or fertilizers.
Type of Soil: Clayish soil, slightly deep soil, and sandy limestone areas
Average Annual Rainfall: 1,800 mm
Type of Shade: Inga edulis sp. , Cedrella odorata Weeding: Twice per year Pruning: Rehabilitative and sanitary pruning Production practices: Fertilized organically with coffee pulp. Use of natural barriers, soil protection.
|Farmer/Rep.||Serapio Perez Marca|
|Size (30kg boxes)||22|
|Processing system||Centralized wet processing, solar drying|
|Variety||Typica (80% ) Caturra (20% )|
|Coffee Growing Area||7|
|High bidders||Green Mountain Coffee Roasters|