86.05

Monica Quispe de Mamani"This is the second time I participate in the Cup of Excellence. There is no doubt that my coffee’s quality has improved, because we have now handled it well and before we didn’t know how to handle it. " "My husband is who supported me for participating, also my children tell me that we have to handle clean coffee and supported me a lot." "With the money I get, above all, I will use it to improve my coffee plantations. We are going to plant more coffee; I hope that my coffee’s quality will be better for next year; I am not just staying here." "I’d tell the other producers to try to handle better your coffee ; we have to handle it cleanly, we have to work more." Quality Practices The ripe coffee cherry harvest is done manually, process in which the whole family intervenes. During the four months the harvest takes, 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, after 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.

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Soil type : sandy clay loam Annual precipitation : 2.000 mm/year Shade type : Inga edulis