|Farm / Coop
||Colonia Siete Estrellas (Seven Stars)
||4 hectares of coffee. 10 Has. whole farm
||Tipica 30%, Caturra 70%
||Grown using Organic practices, but not certified
||Score: 86.25 points. FLAVOR/AROMA: Herbal, flowery. Milk chocolate, sweet mandarin orange. ACIDITY: Brilliant citric (tangerine). OTHER: Transparent and sweet. Clean and consistent across all cups. Long, creamy aftertaste. Wonderful special occasion coffee.
Jacinto was born in 1976 and is married to Martha Poma. They have four children, three boys (Jhonny, Roly, Ruben) and a daughter (Mary Luz). Jacinto and his wife migrated from Ancoraimes, Omasuyo Province in the Altiplano (Bolivian highlands) looking for a better life in the Caranavi region.
Jacinto has been cultivating coffee for the past 26 years, and in his current farm since 1999. Invalsa has been buying their coffee every year since 2010. His coffee is produced under sustainable organic conditions (no chemical fertilizers or pesticides used) and is certified organic. Jacinto learned to grow coffee from his parents, "by watching them". He used to work for the Alto Sajama Cooperative, After a few years he bought a farm in Siete Estrellas and was one of the founders and promoters of the ProAgro Cooperative. INVALSA got started by buying its first container from ProAgro and introducing the Coop to the world.
Jacinto is most proud of his specialty-grade and organic coffee, which "allows me to support my family and educate my children". He is happy that through the years he is able to maintain his quality despite pests (Roya (rust), Broca (borer parasite)) and climate change.
When asked about his coffee traditions, he replies: "Carnaval. Challamos (bless) "las plantas". And throw "confites" (carnival sweets) in the "Cafetal" to increase production. "When the harvest starts, we make a "buen plato" (good meal) to share with all the workers, "challamos" and we start the new crop". He learned this tradition from his greatgrandparents and grandparents, "but we are slowly forgetting them". His family always drinks his own coffee, daily. They take it to the city and have it roasted commercially.
Among his latest improvements is to dry the coffee in raised beds, "not on the floor". "We use to process the cherries manually. but now we use de-pulping machines".
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