Country
Bolivia
Region
Taipiplaya
Coffee grower
Taipiplaya Coffee Growers Association
Farm
AsoCafe
Altitud
1000 - 1850 m.a.s.l.
Asocafe is a Coffee Growers Association in Taipiplaya, which is located in the municipality of Caranavi, the heartland of Bolivia’s coffee, it is 195 km away from the city of La Paz (State Government), which is a 5-6 hour journey. With the abundant clean water resources from the rivers flowing from high altitude glaciers, coffee farmers here are enjoying the ideal landscape for growing high-quality coffee beans. Asocafe was founded in November 1990, it is at the service of 360 organic coffee producers from Taipiplaya, providing technical assistance and collection of different grading of organic coffee. Typica, Caturra and Catuai are mainly cultivated in the area. Apart from coffee, they also support living and education for the growers, where the organization is non-profit under the social commitment towards small coffee producers.
Their mission is to improve the living conditions of coffee families by providing technical support to achieve economic development within the framework of equitable association, and access to national and international markets with a high-quality organic product.
All coffee from Asocafe are 100% organic and Fair Trade.
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Processing
Washed
Variety
Typica, Caturra, Catuai
Description Process
The washing process starts with the pulping stage, where the mucilage is removed through fermentation. This can be achieved using tanks or channels for washing, which allow for the separation of good beans, empty beans, and other impurities. Afterwards, the beans are dried in dry mill located in the city of El Alto, to obtain the desired physical quality.
Tasting note
Cocoa nibs, Brown sugar, Macadamia nuts
Processing
Honey
Variety
Typica, Caturra, Catuai
Description Process
The coffee fruits are pulped and then dried with the mucilage still attached to the bean. The classification before pulping and drying are the most important stages, as the final quality of the product depends on them. If the process is done properly, sweet and fruity sensory attributes can be presented while maintaining the level of acidity.
Tasting note
Plums, raisins, dark berries, dates