91.50

Magali QuispeIt is the first time I participate, and thanks God I have a good quality and coffee. I heard about the contest on the radio and I was encouraged to compete. The promoters have also told us what to do in order to get subscribed and we did it. I would like to tell to my other companions who know how to handle coffee to help and teach what they have learned, for them to share with other partners their experience to give them incentives also to participate and move forward. With the money I earn, I want to keep the quality of the coffee; we have to invest in our coffee plantations and we also have to support our children for them to keep on studying. 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 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, time in 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.

Other Statistics:

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