"My husband is the president of the cooperative; he was selected as a representative for the sample in the competition. Since he is the president, through the radio, and in Caranavi, during the market fair we found out about the competition."

"The quality of our coffee has improved a lot; therefore, the prices for our coffee improved related to last year, not only the coffee for the bids, but also the coffee we export, which helps us to have a good income and allows us to invest first on the education of our children, 4 in total, 1 who studies accounting in La Paz, 2 in Caranavi in high school, of which we expect them to attend the university and study agronomy and medicine, and the last one who is at the colony’s school. "

"With last year’s obtained incomes, both from the competition and from other coffee sales, we planted a new coffee hectare."

Justina Huanca

"I inherited the coffee plantation three years ago, of which I had to take care of after the death of my father since I am the only daughter. In order to do this, I quit my studies. I am a single mother with a boy. I also took care of my mother. The production of the two coffee hectares and the selling of it helps my family to keep on moving forward." "I plan to increase by a half hectare of coffee with the obtained incomes for the sale of my coffee at the bid, and that way I can increase my income. Right now I am in junior high school in a place I go twice a month, these are semi-present classes."

"Participating in this contest makes our cooperative’s coffee be acknowledged and valued at an international level, making it possible for the purchase prices be much better."

Quality Practices

The 85 member- mill of the Central de Productores Asociados (CENAPROC) is at the northeast of Caranavi and extends for 760 hectares, meaning that each family has an average of 9 hectares and in the heights between 1.400 and 1.700 masl along mountain slopes of cloudy forests under natural shade.

The coffee harvest is done between June and November and it is done manually, selecting the ripe fruits. Once the harvesting period is over, we use a mechanical pulper and let it naturally ferment for 18 hours, separating the mucilage from the bean and washing it with clean water. For the dying, we use a combination of two techniques: the pre-drying in the sun and the final drying in mechanical drum dryers run on propane gas.

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