Eduardo Tola Condori

"This is the second year we participate with the CIANA cooperative and we are better than last year because in 2004 we were on the 11th position and this year we are on the 9th position and it is all because we have learned to improve the quality of our coffee. We feel happy of at least having gone up to this position, we feel happy and we want to keep on working for the next year. "

"To our coffee producer companions I tell them that they also have this possibility of participating in this specialty coffee competition, since it is very important to know about our product. "

"My family is wishing to keep on participating in this contest, and above all to improve even more the quality of our coffee and go beyond that; that is why we are very happy, and with the award money we are planning on firstly improving our coffee plantations and, then support the education of our children."

Quality Practices

The ripe coffee cherry harvest is done manually, process in which the whole family intervenes during the tour months that the harvest takes, from June 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, after 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