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Justina Ramos - 12 oz bag

Nueva Llusta Single-Farmer Lot
After tasting more than 80 single-farmer lots from our project with Nueva Llusta, we selected our favorites to sell separately as special offerings. Out of all the samples we tasted, Justina remarkably had two lots selected, and this is her second lot from the later part of the harvest. Look for sweet notes of clementine, tamarind, and nougat.


Availability: In stock


Justina Ramos-- Nueva Llusta

Bolivia is a notoriously difficult place to source and export high-quality coffees. We have purchased from the Cenaproc cooperative since 2006, and each year we work together to refine the process to continually obtain their best coffees. This year, in particular, we are able to see the results of several years of intense communication, fine-tuning, and dedication to detail.

The biggest challenge is moving this coffee from farm to dry mill to ship in a timely fashion and at the right humidity level. Those who know and love Bolivian coffees from this region know of the challenges of trucking them from the mountains, down the affectionately named “Death Road of Corioco,” to the very dry region of El Alto before being packed on ships in Peru to finally voyage to us.

Cooperative's History

Cenaproc was founded in 1992 and is one of the most recognized cooperatives in the region. Currently the cooperative has about 171 members that come from three main areas close to their wet mill in Caranavi - Nueva Llusta, Nueva Cannan, and Libertador. They have gained a lot of national and international attention over the last few years. They have competed and won in the Bolivian Cup of Excellence since 2004. Their producers put a lot of time and attention into the care of their coffees. The average amount of land in production for each producer is between two and five hectares. Most producers apply liquid and solid forms of fertilizer that they create on site.
Additional Information
Additional Information


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

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