AIPEP 2022 Natural 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.

THe producers who submitted coffee to this lot are the following:

• Jesus Villalva Tito - Colonia 10 de Mayo - 1450 MASL - Red and Yellow Catuai - 1 Ha - 427 Kgs (47%)

• Rosendo Apaza Mamani - Colonia Pumiri - 1200 MASL - Typica, Mundo Novo - 0.25 Ha - 27 Kgs (3%)

• Juan Freddy Romero Paredes - Colonia Pumiri - 1450 MASL - Mundo Novo, Castillo, Catuaí - 0.75 Ha - 172 Kgs (19%)

• Álvaro Huayhua Coillo - Colonia Pumiri - 1450 MASL - Catuai - 0.25 Ha - 35 Kgs (4%)

• Alberto Romero Quispe - Colonia Pumiri - 1300 MASL - Catuai, Mundo Novo, Typica - 1.5 Ha - 222 Kgs (24%)

• Luis Condori Chura  - Colonia Pumiri - 1550 MASL - Catuai, Mundo Novo, Typica - 0.25 Ha - 27 Kgs (3%)

Processing:
This method of processing involves drying the cherry around the bean. It requires ideal climate conditions to permit the cherry to dry properly. 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. They are further selected before being laid out in drying tables under full sun exposure. Cherries are moved every few hours to ensure a homogenous drying. Overall, the drying process will last between 18 to 23 days, depending on climate conditions and sun exposure. Once finalized the coffee is handed over to AIPEP who is providing special warehousing for these coffees, ensuring they are kept inside plastic-lined bags, and stored 20-30 cm off the ground.