Golondrina

History
A visit to the farm of Celso Mayta and it is clear why he called his coffee “Golondrina” which means “swallow”: the sky is full of these birds which are also a symbol of hope. Celso competed in the 2005 competition and with earnings from the auction he is sending his children to school and has expanded his production. Since 2005 he has almost doubled his area of production and is hoping to plant an additional three hectares.

“I am proud of participating in the Cup of Excellence, which gives us a great opportunity of exporting our coffee and for us to be known outside Bolivia,” commented Celso.

“I hope I can keep on competing and learning more about the correct way of handling our coffee, it is a great incentive; even our children are dreaming about keep on participating and, some day, taking care of our coffee plantations.”

Quality Practices
Ripe cherries are hand harvested from May to September. Depulping is done daily immediately after harvest on-site. Coffee is fermented for 15 hours and washed with clean water from mountain streams. The coffee is then sun-dried on drying tables.

Environmental Care
Production is done without the use of chemical pesticides or fertilizers and is certified organic by BIOLATINA

Other Statistics:
Type of Soil: Sandy limestone
Average Annual Rainfall: 1,600 mm
Type of Shade: Inga edulis sp. 
Weeding: Three times per year
Pruning: Rehabilitative pruning.
Production practices: Fertilized organically with coffee pulp. Use of natural barriers, soil protection, reforestation