Classification, price, raw beans and roasting degree of iron-washed Bica coffee beans in Lake Titicaca, Bolivia
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The aroma of Bolivian coffee is rich and unique, both the aroma of ground beans and the aroma of coffee are obviously rich, similar to the mixture of flower and fruit aroma, impressive.
The acidity is medium and low, but the feeling is not monotonous, but calm and generous, soft and fresh. In the sour taste, you can even feel the sour taste of citrus fruits.
The overall taste of Bolivian coffee is rich and balanced, in addition to the beautiful sour taste, there is also a shallow chocolate flavor, smooth taste is more smooth, by contrast, the bitter taste is not obvious. The aftertaste of the coffee is very good, and the sweet taste in the mouth lingers after drinking it, and the wonderful experience of this coffee is unforgettable.
In the past, most of the coffee in Bolivia was of mediocre quality, but in recent years, the production of boutique coffee has developed rapidly, and there have been a lot of pretty good beans. In recent years, the COE (Cup of excellence) system, which was first implemented in Brazil, has gradually become popular. Bolivia has also introduced this system, which, on the one hand, can stimulate the enthusiasm of coffee farmers, on the other hand, it is also to improve the quality of coffee. COE beans are better than ordinary coffee in both raw and roasted coffee.
Bolivia with hands. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00
Baking
Factory name: Dazhen Coffee Qianjie Cafe location: Guangzhou Baoqian Street 10 manufacturer contact Information: 38364473 ingredients Table: self-baking shelf life: 90 net content: 227g Packaging: raw and cooked coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Bolivia roasting degree: moderate
Lake Titicaca Copacabana
Country: Bolivia
Altitude: 3812m
Producing area: Lake Titicaca
Baking degree: medium baking
Treatment: washing
Lake Titicaca, located on the Coaya Plateau on the border between Bolivia and Peru, is the highest and largest freshwater lake in South America, one of the highest large freshwater lakes in the world, the highest navigable lake in the world, and the third largest lake in South America (after Lake Maracaibo and Patus lagoon).
Variety: iron pickup
Producer: tapping Baigabana small farmers
Flavor: dried aromas of roasted nuts and almonds, orange and pomelo
South America is rich in coffee beans, and Bolivia is no exception. The unique tropical rain forest environment in some parts of Bolivia provides excellent natural conditions for the growth of organic coffee. The aroma of Bolivian coffee is rich and unique, both the aroma of ground beans and the aroma of coffee are obviously rich, similar to the mixture of flower and fruit aroma, impressive.
The advantage of Bolivian coffee lies in its high altitude and excellent varieties of coffee, where the traditional Tibica and a small amount of Kaddura are highly valued in the world market. In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The coffee industry in Brazil was badly damaged by the great frost in 1957, while Bolivia (Bolivia) benefited and developed rapidly. Bolivian coffee is grown at an altitude of 180,000,670 meters above sea level, and the Arabian washed coffee beans are exported to Germany and Sweden, which are not the best in taste today and have a bitter taste.
Flavor: dry aromas of roasted nuts and almonds, supple fruit acidity of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of firm fruit milk, cleanliness and balance, and attractive herbal aromas.
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The flavor characteristics, producing areas and cooking parameters of iron-washed Bica coffee beans in Lake Titicaca, Bolivia
Professional baristas Please pay attention to the Coffee Workshop (Wechat official account cafe_style) most of the coffee in Bolivia used to be of mediocre quality, but in recent years the production of boutique coffee has developed rapidly and there have been a lot of pretty good beans. In recent years, the COE (Cup of excellence) system, which was first implemented in Brazil, has gradually become popular, and Bolivia has also introduced this system.
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The types, brand recommendations and estates of bica coffee beans in Lake Titicaca, Bolivia.
Professional baristas Please pay attention to the Coffee Workshop (Wechat official account cafe_style) Bolivian coffee has the advantages of high altitude and excellent coffee varieties, where the traditional Tibica and a small amount of Kaddura are highly regarded on the world market. In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production comes from
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