BOLIVIA | Carmelo and Deysi

The farm's name, Finca Senda Salvaje, means "wild path." Wild animals such as jaguars roam around the farm. The farm is run by Mr. and Mrs. Carmelo.

Carmelo is a leading figure among producers in the Caranavi region, and a new community of producers is emerging around him. Andy from Cuatrolillamas, a producer of the new generation, has been researching production and fermentation for the past two and a half years on a farm next to Carmelo's. This cross-generational collaboration, where Andy experiments with new fermentation processes using Carmelo's coffee, is producing some truly exceptional coffee.

More than ten years ago, he worked as a quality manager for the Cup of Excellence. During that time, he was exposed to many producers' excellent coffees, and he began to dream of one day producing coffee himself.

A distinctive feature of this land is the presence of dark, nutrient-rich soil scattered like stains. This type of soil is one of the factors that contributes to the production of good coffee.

The process involves picking the cherries, hulling them, and then fermenting them in fermentation tanks for about 20 hours. After that, the coffee is washed and soaked in water again in small tanks for 48 hours. The water in the tanks is changed three times a day. After that, the coffee is moved to the drying process. He believes that this double-washed (Kenyan style) process results in a cleaner coffee flavor while also requiring less water than the conventional washed process.