Highlights

“Edwin Huanca is a second-generation coffee producer cultivating 14 hectares in the Tuki Tuki community of Bolivia's Caranavi region at 1,450 meters above sea level. His farm exclusively grows Catuaí, a rust-resistant variety introduced from Brazil that thrives in the region's high-altitude conditions. Committed to quality and sustainability, Edwin uses no chemical fertilizers or pesticides, harvesting all cherries by hand to ensure only perfectly ripe fruit makes it to processing. The washed process begins with a 14-20 hour fermentation period, after which the beans are carefully dried on raised beds — a method that produces exceptional clarity and sweetness while preserving the coffee's terroir-driven character.”