BOLIVIA | Carmelo and Deysi

The name of the farm, Finca Senda Salvaje, means "wild road." Jaguars and other wild animals roam around the farm. The owner of this farm is Mr. Carmelo and his wife.

Carmelo is a leader among producers in the Caranabi region, and a new community of producers has been born around him. Andy of Cuatro Lamas, a new generation producer, has been researching production and fermentation for the past two and a half years, working next to Carmelo's farm. This cross-generational collaboration, where Andy experiments with new fermentation processes and tests them on Carmelo's coffee, has resulted in the creation of excellent coffee.

He worked as a quality manager for Cup of Excellence more than a decade ago, where he was exposed to the great coffees of many producers and became interested in producing his own coffee someday.

This land is characterized by patches of dark soil that are rich in nutrients, which is one of the factors that make it possible to produce good coffee.

The process involves picking the cherries, threshing them, and then fermenting them in a fermentation tank for about 20 hours. The coffee is then washed and soaked in water again in a small tank for 48 hours. The water in the tank is changed three times a day. The coffee is then moved to a drying process. He believes that this double-washed (Kenyan) process gives the coffee a cleaner taste while requiring less water than the traditional washed process.