A Legacy of Coffee in the Heart of Bolivia
In the remote highlands near Caranavi, Bolivia, lies the small village of Copacabana—a colonia of just 20 to 30 people. This quiet community, nestled in the Yungas region, is home to Don Martin Chirino, a dedicated coffee farmer with over 40 years of experience in Bolivian coffee production.
Sustainable Coffee Farming on a 3-Hectare Farm
Don Martin’s 3-hectare coffee farm sits at an altitude of approximately 1,550–1,580 meters above sea level. His land borders that of fellow producer Gregorio Paye of Vulcan Del Tigre, with a valley marking the edge between their farms. Together, they represent a new generation of Bolivian coffee producers focused on quality and sustainability.
Part of the Sol De La Mañana Program
For the past eight years, Don Martin has been a proud member of the Sol De La Mañana program, an initiative led by the Rodriguez family of Agricafe. This program supports small-scale coffee producers across Bolivia by providing training in modern agronomy, processing techniques, and quality control.
Under this program, Don Martin has transformed his farm into a model of innovation. His coffee trees are methodically pruned, his farm layout is neat and efficient, and his plants are healthy and vigorous - a stark contrast to more traditionally managed farms in the region.
Coffee Production in Copacabana, Bolivia
Copacabana is emerging as a hub for specialty coffee production in Bolivia. While many farms still follow traditional methods, producers like Don Martin are embracing modern practices. Farms in the area are experimenting with new varietals, using tools like Brix meters to measure cherry ripeness, and adopting organic and shade-grown techniques to improve quality and sustainability.
From Farm to Mill: Traceable and Transparent Processing
During harvest, Don Martin and other local producers transport their freshly picked cherries to the Buena Vista mill in Caranavi. Operated by the Rodriguez family, this mill uses a Washed process enhanced by Anaerobic Fermentation in stainless steel tanks—a method that allows for precise control and consistent results.
Each delivery is carefully logged, sampled, and tracked, ensuring full traceability and quality feedback for every lot. The mill’s on-site lab monitors fermentation daily, using data to guide every step of the process.
A Family Tradition in Coffee
Coffee is more than a livelihood for Don Martin - it’s a family tradition. All four of his children now work in coffee, inspired by their father’s dedication and love for the land. His story is one of resilience, innovation, and a deep connection to the Bolivian soil.
