Bolivian taste aroma Bolivian coffee type and price

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Lake Titicaca Copacabana

Country: Bolivia

Altitude: 3812m

Region: Lake Titicaca

Degree of roasting: medium roasting

Treatment method: washing

Lake Titicaca is located in Bolivia and Peru on the border of the Coyao Plateau, is South America's highest terrain, the largest area of freshwater lakes, is also one of the world's highest elevation of large freshwater lakes, or the world's highest ship navigable lake, is South America's third largest lake (after Lake Maracaibo and Patus Lagoon).

Type: Iron Pickup

Producers: small farmers in Koppakapana

Flavor: Roasted nuts and dried almonds, orange, white pomelo

South America is rich in coffee beans, Bolivia is no exception, parts of Bolivia unique tropical rain forest environment, for the growth of organic coffee provides excellent natural conditions. Bolivian coffee aroma rich and unique, whether it is the aroma of beans after grinding or the aroma of the coffee made are quite obvious, similar to the mixture of floral and fruit aroma, impressive.

Hand-washed Bolivia. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00

Bolivian coffee used to be mostly of average quality, but in recent years fine coffee production has developed rapidly and many quite good beans have emerged. 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. On the one hand, it 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, whether they are green beans or roasted coffee.

Bolivian coffee has the advantage of high altitude and excellent coffee varieties, where traditional iron pica and small amounts of kadura are highly valued on the world market. Coffee trees used to be planted around gardens as hedges and ornamental plants in Bolivia. Real commercial production began in the early 1950s. Bolivia benefited from the severe frost of 1957, which severely damaged Brazil's coffee industry and quickly expanded. Bolivian coffee is grown at an altitude of 180- 670 meters, and the arabic washed coffee beans are exported to Germany and Sweden, where the taste is not the best today and has a bitter taste.

Flavor: Dry aromas of roasted nuts and almonds, soft fruit acids of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of firm fruit milk, cleanliness and balance are also very bright, and the herbal aroma of the finish is also charming.

Bolivian coffee aroma is rich and unique, whether it is the aroma of beans after grinding or the aroma of coffee produced are quite obvious, similar to the mixture of floral and fruit aroma, impressive.

The acidity is medium and low, but the feeling is not monotonous, but calm and generous, soft and fresh. You can even feel the sourness of citrus fruits when you taste them in the sourness.

Bolivia coffee overall taste rich and balanced, in addition to the good sour taste there is a light chocolate flavor, smooth taste is to give people a smooth feeling, in contrast to the bitter taste is not obvious. The aftertaste of coffee is very good. After drinking, the sweet taste in the mouth lingers. The wonderful experience brought by this coffee is unforgettable.

baking

Factory Name: Dazhen Coffee Front Street Cafe Address: No. 10 Baoan Front Street, Guangzhou City Factory Contact: 020-38364473 Ingredients List: Self-baked Shelf Life: 90 Net Content: 227g Packaging Method: Bulk Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar Free Origin: Bolivia Roasting Degree: Moderate