Loayza BV History Mario Condori Chino is a second generation coffee producer and has been producing coffee in the community of Loayza for more than twenty years. He participated in the 2005 Cup of Excellence competition with other neighbors. “I plan to use my earnings from the auction to increase my production and to renovate my older cafetales,” said Mario. Hi farm covers ten hectares of land at 1650 meters above sea level, with spectacular views of the deep valleys of the Yungas. Quality Practices Ripe cherries are hand harvested from June to September. Depulping is done daily immediately after harvest on-site. Depulped coffee is fermented for 15 hours and washed with clean water from mountain springs. The coffee is then sun-dried on drying tables.

Environmental Care

Certified Organic BIOLATINA.

Other Statistics:

Type of Soil: Sandy limestone
Average Annual Rainfall: 1,750 mm
Type of Shade: Inga edulis sp. Weeding: Three times per year Pruning: Sanitary and formative pruning Production practices: Fertilized organically with coffee pulp. Use of natural barriers, soil protection.