AIPEP 2022 Lavado 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 Lavado Especial – ”Special Washed” lot:

• Alberto Romero Quispe - Colonia Pumiri - 1300 MASL - Catuai, Mundo Novo, Typica - 1.5 Ha - 1303 Kgs (93%)

• Angélica Benita Callata Villava - Colonia Pumiri - 1350 MASL - Catuai, Mundo Novo - 0.5 Ha - 97 Kgs (7%)

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. Once pulped, the coffee is dry fermented for 12-24 hours, depending on the time of day and ambient temperature. Once the coffee is gritty when squeezed in your hand, the mucilage has been broken down to proceed to wash. The coffee is washed with fresh water. Runoff water is evacuated into filtration ponds. The washed parchment is then dried in raised marquesina  tables for 6-7 days, to later be submitted to AIPEP for warehousing.