AIPEP 2022 Honey Especial

The Specialty Coffees program in AIPEP started with a few members who had previous experience in preparing lots of coffee for regional and national events. In a General Assembly, it was suggested they could export these same coffees to their existing market, namely Cooperative Coffees.

As apart of this initiative they would also seek support to help develop infrastructure to prepare specialty coffees under this program more meticulously. This led them to submit a proposal to Cooperative Coffees for help in financing the construction of 30 covered drying tables which was a partial success. The project also propelled producers to begin preparing small batches of washed, natural and honey processed lots.

These producers have been selected for their commitment to good processing techniques, some of which may have submitted samples to regional and national quality competitions. Their farms are typically between 1200 to 1550 meters above sea level. Their farms are also considered local examples in good agroecological practices, with active reforestation and fertilization and limited chaqueo, a practice of slash-and burn clearing that is all too common in Bolivia.

Producers who submitted coffee for the “Honey” Especial – “Special Honey” lot:

• Álvaro Huayhua Coillo - Colonia Pumiri - 1450 MASL - Catuai, Mundo Novo - 0.25 Ha - 19 Kgs (9%)

• Angélica Callata Villalva - Colonia Pumiri - 1350 MASL - Catuai, Mundo Novo - 0.25 Ha -31 Kgs (15%)

• Alberto Romero Quispe -  Colonia Pumiri - 1300 MASL - Catuai, Mundo Novo, Typica - 0.25 Ha - 31 Kgs (15%)

• Jesus Villalva Tito - Colonia 10 de Mayo - 1450 MASL - Red and Yellow Catuai - 1 Ha - 129 (61%)

Processing:
Harvest is conducted by ensuring the ripest cherries are selected, ensuring the cherry is picked leaving the node intact. Once picked, the cherries are floated in wooden tanks to remove any floaters, insect damaged and/or underdeveloped beans. The coffee is pulped in a well serviced and calibrated depulper. Unlike washed coffees, Honey coffees skip the washing stage and are set out to dry immediately after pulping. This leads the mucilage to ferment and dry around the parchment coffee as it dries, imbuing the bean with more sweetness. The washed parchment is then dried in raised marquesina  tables for 10 to 12 days, depending on weather conditions. Once finished the sticky parchment is handed over to AIPEP to warehouse. AIPEP is providing special warehousing for these coffees, ensuring they are kept inside plastic-lined bags, and stored 20-30 cm off the ground.