Café Inca BV

History
Daniel Montaño Ramos is the son of Alejandra Ramos Ticona de Montaño. His parents have grown coffee in Coroico for 50 years and so following the example of his mother he and his brothers have learned to produce quality coffee.

Daniel’s family participated in all of the previous Cup of Excellence competitions in Bolivia, but this is the first year that he has participated individually. “My motivation for participating this year was the support, guidance, and example of my parents. My father has always kept us very close and united and the prize that we obtain will be shared between all of my siblings and with my parents.”

Daniel commented that he hopes his family can be an example for other producers. “The land in Coroico is good for producing coffee, it’s very good quality but one just needs to know how to manage it. The terrain here is very appropriate, and having just won, I want to help my neighbors. My hope is to have a nursery so that I can distribute seedlings to my fellow farmers and with this motivate them. My dream is that this whole area becomes the ‘coffee growing sector.’”

Quality Practices
The ripe coffee cherry harvest is done manually, process in which the whole family intervenes during the four months that the harvest takes place, from May to September; the coffee cherry is immersed in water in order to do the first selection of vain coffee beans. De-pulping is done mechanically immediately alter the daily coffee collection is finished. The coffee is fermented during a period of 15 hours, time in which the mucilage is separated. The coffee is sun-dried on drying tables.

Environmental Care
Production is carried out without the use of any chemical fertilizers or pesticides.

Other Statistics:
Type of Soil: Clay and Sand
Average Annual Rainfall: 1,700 mm
Type of Shade: Siquili
Weeding: Twice per year
Pruning: Sanitary pruning
Production practices: Not available