Bolivia, Yungas Mountain – Green Coffee Beans

Description

Yungas Mountain, Cooperative: Mejillones

The Mejillones cooperative was established on May 8, 1988, when a group of 20 farmers joined forces to champion organic agriculture and improve the quality of coffee in their area. Since then, the group has grown to include over 80 producers and is now well-positioned to participate in both domestic and global markets for certified organic and fair trade coffee.

From the beginning, Mejillones has emphasized quality control and continuous improvement. The cooperative holds internal competitions to encourage knowledge sharing and the adoption of best practices among its members. These initiatives have yielded notable results: coffees from Mejillones often stand out in national contests, known for their tasting notes of dark berries, fig, and bittersweet chocolate, balanced by a sweet acidity and dense, creamy mouthfeel.

Located in Bolivia’s Caranavi region, an area shaped by recent agrarian reforms, Mejillones producers typically manage comparatively large farms—averaging between 4 and 8 hectares—most of which are planted with coffee. Wet processing is carried out individually on each farm, followed by sun-drying on patios. Once dry, the parchment coffee is transported to the cooperative’s storage facility in Calama. When enough volume is collected, the coffee is moved to Mejillones’ dry mill in El Alto, near La Paz, for final processing and export preparation.

With a strong reputation for quality and certifications including Fair Trade and the Small Producer Symbol (SPP), Mejillones is positioned to succeed in the specialty and ethical coffee markets. Fair Trade premiums are typically reinvested into compost production, organic farming inputs, and training programs focused on soil health and sustainable land management. While our collaboration with Mejillones is relatively recent, we are optimistic about the future and committed to building a lasting, impactful partnership.

Coffee Production in Bolivia

Bolivia produces primarily arabica coffee, with major growing regions located in the Yungas and Caranavi provinces. The country’s high elevations (typically 1200–2000 meters above sea level), volcanic soils, and distinct wet and dry seasons create suitable agro-ecological conditions for specialty coffee cultivation.

Coffee is primarily produced by small- to medium-scale farmers, many of whom operate within cooperative structures. Due to land reform in regions such as Caranavi, average farm sizes range from 4 to 8 hectares, allowing for relatively larger plots than in other producing countries. Most producers cultivate Bourbon and Typica varieties, with an increasing presence of Caturra and other improved strains. Farmers typically use organic methods, with limited synthetic input use. Shade-grown systems are common, contributing to biodiversity conservation. Damage to crops from coffee leaf rust (Hemileia vastatrix) and the coffee borer beetle (Hypothenemus hampei) are concerns. Composting and organic amendments are used to improve soil fertility and to meet certification requirements.

Processing is generally decentralized: wet (washed) processing is done on individual farms, followed by sun-drying on patios or raised beds. Once dried, parchment coffee is transported to centralized warehouses and dry mills for hulling, grading, and export preparation. Quality control is typically managed at the cooperative or exporter level.

Bolivian coffee production is heavily oriented toward specialty and certified markets, including Fair Trade, Organic, and Small Producer Symbol (SPP). These certifications enable access to price premiums, which are often reinvested in farm-level inputs and training. The sector is supported by cooperatives, NGOs, and international buyers, focusing on quality improvement, traceability, and sustainable production. Despite a small global production share, Bolivia remains a niche origin in specialty coffee markets.