Jose Ramos I felt satisfied and happy of participating in the Cup of Excellence; next year I am planning on participating again. I want people to know my coffee, the coffee from Taipiplaya. I have six children and my youngest son works with me at the coffee plantation, he is the coffee pulper; my wife stays keeping the house. I would tell the other producers to always keep your coffee plantations as if you were married to your coffee. Do not neglect it of you want to produce a good quality and process a good quality. We are going to divide the award of the coffee sale among us producers who presented the sample; we have to help those who are faithfully with the organization, not to the unfaithful. With what I win this year I want , for example I still need a vehicle because I handle more money and it is a risk, which is why I am thinking on buying a small vehicle. Quality Practices The Taipiplaya Coffee Association has 100 active members and 200 indirect members; it is located in the Caranavi Province and receives coffee from more than 500 hectares. The ripe coffee cherry harvest is done manually between April and October. All the coffee that comes in is centralized in the processing plant; once it reaches to the plant, it is once again revised that it is only ripen cherry. The pulping is done in metallic machines; it is fermented for approximately 13 hours. It is washed in a running canal and dried on wooden tables at the same plant.
Soil type : sandy clay loam Annual precipitation : 2.000 mm/year Shade type : Inga edulis
|Size (30kg boxes)
|Amor de Dios
|Centralized pulped Naturally fermented mechanically washed patio sun drying
|Coffee Growing Area