Bolivia Kusillo | java natural competition
Pink flowers and peach, caramel and vanilla waffle and a creamy lime cheesecake finish
- Region: Karanavi, Bolinda
- Producer: Rodriques family | Agricafe is owned by the Rodriguez family who started this business in 1986. At that time, the family used to rent wet mills in Caranavi region, buying cherries from 2,000 producers and in 2001 they built their current wet mill, called Buena Vista, in Caranavi. Very quickly a dry mill in la Paz was built and the family started exporting operations. In 2012, a few years after the national drop of production, they decided to buy land and start farming as well. They now have 8 farms in Caranavi region (60 ha) and 5 farms in Samaipata region (60 ha). This year, they have lost 2ha of farm in Samaipata because of heavy rains leading to landslides. Up to 300 people are working for the company at the peak season. They also hire agronomists from different countries as consultants every year. They produce coffee, process it at the wet mill then dry mill and export it themselves directly to us. They bet on a great vertical integration system to shorten the supply chain and make it more transparent and cost efficient. In 2019, the won the SCA Sustainability award in the category ‘Best Sustainable Business Model’.
- Altitude: 1650 masl.
- Variety: Java | This lot is 100% made of Java The total Kusillo farm runs on 4 hectares planted with Red and Yellow Caturra under shade system with banana and native wood essences. In the past few years, some Java trees have been planted in the farm and the trees have started producing only a couple of years ago.
- Crop: 2019/2020 | Bolivian coffee harvest runs from April (below 1,000 masl) to October (up to 2,000 masl).
- Preparation: natural | After floating the cherries in water, the fruits are directly moved to raised beds for 3-4 days before being dried in mechanical dryers: big square boxes with hot air flow at the bottom. When on sunbeds, coffee is moved every 30 min in the morning and every hour in the afternoon. When on the boxes, coffee is moved every hour. The temperature in the mechanical dryers never goes over 40 degrees Celsius and MC and T are controlled at all time with MC/T meters.