Pico del Tucan

History
Humberto Villca is a second generation coffee grower and has been growing coffee for ten years. He competed in the 2004 and 2005 competitions and using the earnings form those auctions was able to improve quality and increase production.

“In past years I have used the money earned to maintain my coffee farm and invested in my coffee production,” explained Humberto. “This year I plan to do the same but also to invest in education for my children.

His farm is located in the Carrasco la Reserva area of Caranavi and he has dedicated all nine hectares of his land to producing typical and carturra coffee.

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 UTZ.

Other Statistics:
Type of Soil: Clay
Average Annual Rainfall: 1,700 mm
Type of Shade: Inga edulis sp., Cedrella odorata
Weeding: Twice per year
Pruning: Sanitary pruning
Production practices: Fertilized organically with coffee pulp. Use of natural barriers, soil protection.