Technical information
Scientific Name : Coffea arabiga
Origin : Ethiopia
Family : Rubiaceas
Variety : Arabica, Criolla, Caturra
Producing departments : La Paz (Yungas) and Santa Cruz
Sowing season : Blooms yearly for around 20 years
Harvest season : April – May – June – July – August
Optimum/Average temperature : 15 - 25ºC
Yields MT/ha : 1,600 plants per ha
Fertilizers : Animal dung and compost
Principal diseases : Roya (microbes)
 
 
 
 

Ecological pre-processing
Pulp removal : The shell and pulp of the ripe beans are removed.
Fermentation : The grain is fermented during a maximum of 24 hours to separate the mucilage.
Washing : The coffee is washed and perfectly drained.
Drying : The coffee is put on tables and exposed to the sun for equal drying until reaching a humidity of 12%.
Packing : The coffee is now pergamino coffee.
 
 
 
 

Ecological processing

Ecological processing consists of the following phases: Peeling of the pergamino coffee, size and weight classification (impurities are eliminated), manual classification and finally packing.