88.93

Pico del Tucan UTZ History Martin Uluri Luque began producing coffee in 1985, but, as he explained, he didn’t really no much about quality coffee. But beginning in 2002 he learned about the care required to produce quality coffee and dedicated himself to producing excellent coffee. Martin and his wife Yolanda Condori began participating in coffee competitions in 2002 with “Cupping the Mountains Peak”. In 2004, the first Cup of Excellence competition in Bolivia, their cafe made it to the international jury round and in the 2005 COE they earned tenth place. They used their earnings from the 2005 auction to increase their production and improve quality, upgrading their processing equipment. With great enthusiasm Martin explains his plans to keep producing coffee; with 4 hectares currently producing and one newly planted hectare growing, Martin and Yolanda hope to eventually have 10 new hectares. “Our coffee can compete with other coffees from around the world because of its quality. My dream is to help open international markets for my fellow coffee growers.” Quality Practices The ripe coffee cherry harvest is done manually, process in which the whole family intervenes during the four months that the harvest takes place, from May to September; the coffee cherry is immersed in water in order to do the first selection of vain coffee beans. The de-pulping is done in a mechanical de-pulper immediately alter the daily coffee collection is finished. The coffee is fermented during a period of 15 hours, time in which the mucilage is separated. Coffee is washed with clean water from a mountain stream. Coffee is sub-dried on drying tables.

Environmental Care

Production is carried out without the use of any chemical fertilizers or pesticides, but is not certified organic.

Other Statistics:

Type of Soil: Clay loam
Average Annual Rainfall: Not Available
Type of Shade: Siquili Weeding: Twice per year Pruning: Sanitary pruning Production practices: Fertilized organically with coffee pulp compost.