Bolivia - Tuki Tuki Edwin Huanca | Washed

Description

Edwin Huanca is a second-generation coffee producer from the community of Calama, in the Caranavi region of Bolivia's La Paz department. Edwin studied psychopedagogy before returning fully to coffee in 2010, during one of the sector's most difficult periods. When leaf rust (Roya) began spreading rapidly through the region, Edwin responded by researching new varieties and became one of the first producers in the area to introduce Catuaí from Brazil. That decision shaped the foundation of his farm as it stands today. Edwin's farm sits in the community of Tuki Tuki, Caranavi, at around 1,450 metres above sea level across 14 hectares. Edwin relies on no fertilizer, instead allowing trees and their leaf matter to return nutrients to the soil. Harvest runs from April to August and is done entirely by hand. Edwin works with dry miller Juan Boyan, who also connected him with Atoq, the exporting partner that has helped bring his coffee to international markets. After harvest, cherries are submerged in water tanks to remove floaters, then pulped by machine using a sieve pulper for an additional sorting step. The coffee ferments in tanks for 14 to 20 hours depending on conditions, then is washed in a correteo channel with fresh running water until all mucilage is removed. A final hand-sort removes any beans affected by broca or physical damage. Coffee is then spread on raised beds to dry for 14 to 20 days. Brewing recommendations Rest time: 2-3 weeks Espresso: 1:2-2.2, 92c, 27-30s Filter: 1:15-16, 92-94c