BOL: Juana Mamani
Producer: Juana Mamani
Location: Caranavi, Bolivia
Altitude: 1500-1800 masl
This coffee was processed by the husband and wife team of Juana and Juan Carlos Mamani, both of whom are known throughout the region for the coffee that they grow and the impact that they’ve had on specialty coffee production within their community.
Juana Mamani is a first-generation coffee farmer. She bought her six-hectare coffee farm when she was just 16 years old after working nearby on her sister’s farm for five years—long enough to save up to buy her own plot. At 23 years old, she went on to win 2nd place in Bolivia’s Cup of Excellence 2007 with a score of 90.78.
Juana and Juan are members of one of the most influential coffee farming families in Bolivia. Mamani is a very common name throughout Bolivia, but in this case, we refer to family members Mauricio, Nolberto, René, and Juan and Juana – who are known throughout the region for the coffee that they grow and the impact that they’ve had on coffee production within the region.
Over the course of the last decade, the Mamani family has worked with their neighbours to institute improved agricultural practices to improve coffee quality around the colony of Uchumachi, where they are based. The family does it its own wet-milling and drying, then sells its coffee in parchment to Agricafe, which is owned by the Rodriguez family. The Mamani family works with more than 30 families and has made a major impact on the quality of coffee coming out of the region.
Juana Mamani now owns two coffee farms, which are located at 1,500–1,800 metres above sea level. They are planted out with Typica, Caturra, and Catuaí trees, which grown under the protective shade of Inga and Cedar trees, whose heavy leaf fall creates a natural mulch fertiliser, and whose canopy provides an important habitat for the many bird and insect species in the area. This lot was selected from the very highest parts of their farm, where the incredibly high altitudes help to ensure a slow maturation of the coffee cherry, allowing for concentrated sugars to develop and giving the cup more structure and complex flavours.
When Juana and the extended Mamani family first got into coffee, they would sell it to the local market as wet parchment—known locally as ‘café en mote’—but over the last decade, (since the arrival of the Cup of Excellence) the entire family has focused on producing the very best quality coffee possible, selectively picking the coffee cherries and processing for themselves, allowing them more control over quality and receiving a far better price for their beans.
Today, Juana’s main role is to control the quality of the coffee, while also caring for her young daughter Jenny. Her husband Juan, along with other members of his family and some workers, pulp and ferment the coffee, while Juana is in charge of the drying.
This coffee was carefully handpicked and pulped at the family’s wet mill. It was then fermented for 12 – 16 hours and then washed and carefully dried on raised African beds in the sun. While drying, the coffee was turned regularly to ensure it dried evenly, and carefully inspected for any defects (often more visible in wet parchment).
Varietal: Caturra, Catuaí, Typica
Processing: Fully washed and fermented for 12-16 hours
Sourced From: Melbourne Coffee Merchants