About This Coffee
Roberto Mendoza has been cultivating coffee since 1990s. He used to work as a trainer and manager for local cooperatives. In 2006, he and his son, Omar, purchased Finca Yanaloma with the help of two partners. They also founded SAEZ, their dry milling and exporting business. SAEZ also provides exporting and dry milling services for other cooperatives, including many of the coops Roberto used to work with.
Cultivation
Coffee is shade grown near Madidi National Park. Legumes are intercropped among the trees to fix nitrogen. The entire farm is Organic.
Harvest & Post-Harvest
Cherry is selectively handpicked by hired workers and processed on the farm. Cherry is pulped and fermented in tanks for 12 to 14 hours. Following fermentation, parchment is washed in clean water and dried on raised beds or in parabolic dryers for 4 to 5 days. The weather is warm and tropical, which leads to quick drying times. Parchment is then transported to La Paz where it finishes drying on patios before being dry milled at SAEZ’s dry mill.