Edwin's farm sits in the community of Tuki Tuki, Caranavi, at around 1,450 metres above sea level across 14 hectares. Edwin relies on no fertilizer, instead allowing trees and their leaf matter to return nutrients to the soil. Harvest runs from April to August and is done entirely by hand. Edwin works with dry miller Juan Boyan, who also connected him with Atoq, the exporting partner that has helped bring his coffee to international markets.
After harvest, cherries are submerged in water tanks to remove floaters, then pulped by machine using a sieve pulper for an additional sorting step. The coffee ferments in tanks for 14 to 20 hours depending on conditions, then is washed in a correteo channel with fresh running water until all mucilage is removed. A final hand-sort removes any beans affected by broca or physical damage. Coffee is then spread on raised beds to dry for 14 to 20 days.
Brewing recommendations
Rest time: 2-3 weeks
Espresso: 1:2-2.2, 92c, 27-30s
Filter: 1:15-16, 92-94c
Pourover, Filter, and Espresso
