Bolivia: Martin Chirino

A Producer with Deep Roots in Bolivian Coffee

This coffee comes from Martin Chirino, a seasoned coffee producer who has worked in coffee for over 40 years. He lives and farms on his 3-hectare plot in the colonia of Copacabana, a small, remote village in Bolivia’s Yungas region. With just 20 to 30 residents, a school, a church, and little else, Copacabana is a place where coffee is central to life and community.

Martin has owned his land for about half of his career and has passed on his love for coffee to his four children, all of whom now work in the coffee industry. His farm is located near Caranavi and borders that of Gregorio Paye of Vulcan Del Tigre, with a valley marking the edge between their farms.

Sol De La Mañana: A Program for Progress

Martin is a proud member of Sol De La Mañana, a producer development program run by the Rodriguez family, who also own and operate Agricafe, our sourcing partners in Bolivia. The program began nearly a decade ago when a group of independent producers asked the Rodriguez family for help improving their coffee production. What started as a small initiative has grown into a comprehensive support system for over 100 Bolivian coffee producers, including Martin.

Sol De La Mañana functions almost like a school for coffee producers, offering hands-on training in agronomy, harvesting, and post-harvest practices. Through this program, Martin has refined his approach to farming, adopting more structured and sustainable practices that result in healthier plants and higher-quality coffee.

Processing at Buena Vista Mill

Martin, like many producers in Copacabana, grows coffee but doesn’t have the infrastructure to process it. Instead, he delivers his freshly harvested cherries to the Buena Vista mill in Caranavi, which is owned and operated by the Rodriguez family. This world-class facility is designed to handle coffee with precision and care, ensuring that each lot is processed to the highest standards.

While the traditional method in Bolivia is the Washed process, the Rodriguez team has introduced an Anaerobic Fermentation stage. This is carried out in stainless steel fermentation tanks, more commonly seen in wineries or breweries. These tanks allow for maximum control over the fermentation process, resulting in incredibly consistent quality. The process is supported by an on-site lab, where samples are taken and measured daily to guide fermentation with precise data.

Imagine a segment of clementine that's been sprinkled in soft brown sugar. This coffee is sweet, juicy, and very well balanced, finishing with notes of pear and sultana.

• Country: Bolivia
• Region: Yungas
• Municipality: Caranavi
• Colonia: Copacabana
• Altitude: 1,550 m.a.s.l.
• Producer: Martin Chirino
• Varietal: Caturra
• Processing: Washed
• Fermentation: Anaerobic in stainless steel tanks
• Mill: Agricafe Buena Vista, Caranavi

Tasting notes: Clementine, brown sugar, pear, sultana.

Cup of Excellence Cupping Scores

• Clean cup: (1–8): 6.5
• Sweetness: (1–8): 7
• Acidity: (1–8): 6
• Mouthfeel: (1–8): 6
• Flavour: (1–8): 6.5
• Aftertaste: (1–8): 6
• Balance: (1–8): 6.5
• Overall: (1–8): 6.5
• Correction: (+36): +36
• Total: (max. 100): 87

Roast Information
Medium-dark: A nice steady roast through first and you're looking to catch the very first pops of second crack as you're dropping this coffee into the cooling tray, no more!