Finca Machaca Filter

In the Yungas of La Paz, where the Andes give way to densely forested valleys, Finca Machaca sits at around 1,550 meters. Hernando Machaca is an independent small-scale producer who grows primarily Red Catuai here. Like many producers in the region, he faces the challenge of selling his coffee in a market dominated by larger buyers. Its remote location and difficult terrain make access to markets even harder.

This makes the careful work on the farm all the more important. The coffee cherries are picked by hand and processed right on the farm. For the washed process, they are sorted, depulped, and fermented before drying on the farm for about two weeks. This means Hernando handles the processing himself instead of delivering the cherries to a central washing station. This is an important step for small-scale producers in particular: handling the processing themselves gives them more influence over the coffee's quality.

La Paz is Bolivia's best-known coffee-growing region. A growing specialty coffee scene has developed, particularly around La Asunta and Caranavi. Many producers there are improving their processing and building the knowledge and infrastructure needed to produce higher-quality coffee. Having their own processing infrastructure allows them to control more of the journey from the field to green coffee.

Hernando Machaca and Finca Machaca are among these small-scale producers. His coffee reflects a trend that is becoming increasingly visible in the Bolivian Yungas.