Nueva Llusta is located in the Yungas jungle in Bolivia’s western mountains. Most coffee farmers in Bolivia are small-scale with between one and eight hectares. Though this area has the perfect ingredients for quality coffee production, it has struggled for a while because of insufficient infrastructure. In the early 2000s, the government began focusing more on enhancing the necessary infrastructure for success of their coffee market.
Agrarian land reform began in 1953, but it was not until the '60s and '70s that land reform was a large part of Bolivia’s national agenda. Agrarian families were then given title to land and encouraged to move back to rural areas to cultivate citrus and coffee. Since Evo Morales has been in power in the early 2000s, he has continued to give land incentives to rural farmers, which has made coffee farming a more viable livelihood for individuals.
The producers in Nueva Llusta generally have a great amount of shade and often grow a variety of citrus and fruit trees, in addition to their coffee production. They are also notoriously successful at processing the coffees on their own farms before taking the coffee to the dry mill.
Justina’s land is 15 hectares total, of which about six hectares are in coffee cultivation. The farm is appropriately called “Finca Ramos,” the Ramos farm, after her last name. She is married with two children. The farm is managed by Ramos and her husband, as well as one of their children – the other child is studying out of town. Together they intentionally apply compost and naturally prevent bug infestations. The coffee plants on their farm range in age from 17 to 25 years old. Also on the property is a diverse range of shade and leguminous trees as well as other plants for home consumption.
In addition, we work closely with the cooperative’s commercial manager, Pedro Patana, to organize the producer information and flow of shipments. Mr. Patana is also a producer and he has multiple family members who are a part of the cooperative as well. We have also worked for a number of years with Maria Ndia, the owner of Vicopex, the dry miller of all of Cenaproc’s coffees. She helps to ensure on-time and organized shipments of Cenaproc’s coffee.
Varieties: Typica and Caturra
Elevation: 1,720 meters
Post-Harvest Process: Fermented for 18 to 22 hours, washed, and then dried on rasied beds.
Harvest Time: May - July 2013
Certification: Certified Organic