In My Mug Audio

We first encountered Teodocio Mamani back in 2012. Long story short: he's an amazing guy doing great things with coffee! Teodocio's farm sits in the municipality of Canton Uyunense in Caranavi, and this coffee is a mixed lot of red and yellow Catuai. Teodocio has one hectare of land on his farm that is a natural forest reserve, in which he owns a house where he lives with his wife and two children. Teodocio processes the majority of his coffee on his own farm. He uses a depulper that removes the cherry, then leaves the cherry to go through a dry fermentation process (anaerobic) for sixteen hours, and then runs it through the scrubber section of the pulper to remove the final remains of the mucilage. He then transfers the coffee to raised African beds, where it dries in around twelve days (depending on local weather conditions). We were talking to the exporter about Teodocio's picking methods, and he was explaining that the family uses a method called 'Ayne'. With this method the most mature fruits are harv