About This Coffee
Asociacion Agropecuaria Calama Mojsa (AGROCAM) was founded in 2004. Today, the cooperative has 130 members spread across 7 communities in the Calama region of La Paz. Farmers tend an average of 3 hectares at altitudes of 1,400 to 1,600 meters above sea level. The main varieties cultivated are Caturra, Catuai and Typica.
Harvest & Post-Harvest
Farmers selectively handpick ripe, red cherry and process it on their farm. Coffee is processed on member farms and processing depends on the individual farm set-up. Typically, cherry is pulped on drum or hand-crank pulpers and fermented for approximately 15 hours. Following fermentation, farmers washed parchment in clean water and lay it to dry. Drying can occur in a variety of places, but parchment is most often dried on raised wooden pallets. Farmers rake parchment frequently to ensure even drying.
Once parchment is dry, members deliver their coffee to the cooperative. AGROCAM then transports parchment to La Paz to be stored until it’s ready to be milled and prepared for export.