Alex learned about coffee from a young age because his father owned a farm, and he assisted him significantly.
When he turned 19, he began working at a clothing factory in an industrial zone, where he remained for 9 years. In 2013, his uncle offered to sell him a property in Cabañas, La Paz (the region of his family’s origin). After careful consideration, he decided to purchase the property using all the savings he had accumulated from his factory work. The following year, he left the factory and started cultivating a coffee farm on the property. His father currently resides on the farm with the family, assisting in its management when Alex is away.
The cherries are meticulously picked when ripe and are depulped on the same day. Subsequently, the parchment is placed directly on raised beds for approximately 22 days to dry. During the drying process, the parchment with mucilage is raked every 30 minutes using wooden sticks. The cherries are also hand-sorted to remove any defective beans. This results in a very nice and fruity coffee with notes of Pear, Nectarine & Papaya