Bolivia, Uchumachi, Filter

Historical Background: Coffee was introduced to Bolivia by Spanish colonists in the late 18th/early 19th century, primarily in the fertile Yungas region. Production remained small-scale until the mid-1900s due to political instability following Bolivia's 1825 independence.

Development & Organization: Agricultural reforms in the 20th century gave land ownership to indigenous peoples in Caranavi (now Bolivia's largest growing region). Producer cooperatives formed, including ANPROCA (1976) and FECAFEB (1991). Today, 85-95% of Bolivian coffee comes from smallholder farms of 1-8 hectares.

Uchumachi Region: This specific coffee lot comes from three producers in Uchumachi, one of Bolivia's oldest coffee regions. Coffee production peaked in 1990 with USAID support (part of coca eradication efforts). Despite political disruptions in 2008, the sector has resurged since 2019 due to increased local consumption.

Processing Method: The coffee (Caturra, Catuaí, and Typica varieties) uses the Fully Washed method: handpicking, floating to remove defects, machine pulping, 12-24 hour fermentation, washing to remove mucilage, sun drying on patios, then 2-3 weeks on covered raised beds before hulling at El Alto dry mill.

Future Plans: Exporter Atoq (working with producers since 2022) is collaborating with the World Conservation Society to implement sustainable cultivation models already successful in northern Bolivia

Farm Details: Three smallholder farms totaling 30 hectares (14 hectares under coffee) owned by Eduardo Tola, Andres Uluri, and Gonzalo Mamani in Uchumachi, Caranavi, La Paz region, Bolivia.

Coffee Specifications:

Varieties: Caturra, Catuaí, Typica

Processing: Fully Washed

Altitude: 1,300-1,500 meters above sea level

Tasting notes :Milk chocolate, stone fruits, hazelnuts

This is a classic Bolivian coffee showcasing the region's characteristic processing methods and varietals, with a well-balanced flavor profile that would appeal to anyone looking for approachable yet complex coffee notes.