Introduction to the treatment method of planting and Development History of Bolivian Coffee single Bean Flavor description

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

BOLIVIA Bolivia

Population: 10461000

Coffee-growing areas in Bolivia have never been significantly drawn, which is why different bakers use different naming conventions to describe different sources of coffee beans.

YUNGAS

About 95% of Bolivian coffee is produced in this region, and it has enjoyed a high reputation in Europe in the past and recently. This area is a forest that stretches to the east of the Andes, and in fact, through Bolivia, from Peru to Argentina, some coffee is produced, which is the highest in the world and the longest grown in Bolivia. Ukers's 1935 book AllAbout Coffee mentions that most coffee buyers in this area, west of La Paz, must follow the Yongga Road, nicknamed "the Road of death," to reach coffee producers. The road is a single-lane, winding mountain road with a valley depth of 600 metres and there is no barrier to prevent vehicles from falling. And because the area is so large, many coffee roasters describe the coffee in the area, using a more specific area, such as Caranavi,Inquisivi or Coroico.

Altitude: 800-2300 m (2600-7600 ft)

Harvest: July to November

SANTA CRUZ

Located in the easternmost part of Bolivia, there is a general lack of high-quality coffee at altitude. Some coffee is produced around lchilo province, although coffee is far less important than other staple crops such as ─ rice or wood. Because most of the natural gas is discovered in this area, the area is very important to the country's economy.

Altitude: 410m

Harvest: July to November

The Soul of Andes from the Roof of the World-Bolivia

This producing area is really both loved and hated.

Bolivia is one of the five most diverse countries in the world. It is a landlocked country surrounded by five countries and deeply affected by it. It has a population of more than 1000. The indigenous Indians, who account for about 60% of the total population, are divided into 36 ethnic groups. Mixed Indo-European (Mestizo) accounts for 26%, in addition to 100 European and other ethnic groups. There are Illmani peaks up to 6462 meters above sea level, Lake Titicaca, the highest and navigable alpine lake in the world, and tropical rain forests! Such a variety of terrain can be said to be a paradise for fine coffee micro-batches.

However, the output of Bolivian coffee is declining year by year, from 1997 to 2014, the export volume dropped to only 1x4, according to Roast Magazine, its coffee production ranked 38th and even ranked 35th behind the United States. Fine micro-batch Bolivian coffee can be said to be very precious and hard to find. This is due to the backward economic development and infrastructure of Bolivia, which is still the poorest country in South America. In addition, due to the unique and changeable terrain, Bolivia has become a key factor in coffee processing, transportation and quality killer because of poor infrastructure.

Bolivia's most famous producing area is Caravani, which, in a broad sense, is part of the Yongas region, which is best known as one of the most dangerous roads in the world, nicknamed Yongas Road, the Road of death, which was named "the most dangerous road in the world" by the Inter-American Development Bank in 1995.

To the north of Yonggaz Road, there is a sharp drop of at least 600m (1830 feet), most of which is no more than 3.2m (10ft) of single-lane width, and there is no guardrail along the road, making the road very dangerous. In addition, Rain Water, fog and dust will also reduce the visibility of driving. On some sections of the road, the road is very muddy, with loose falling rocks from time to time. There is a special local road rule that drivers going downhill must stop at the edge of the cliff on the left instead of driving on the right, and allow drivers to go uphill first. In this way, when meeting each other, the car can be stopped and passed safely and efficiently. This is because Bolivia is a right-going country, so it is mostly left-hand driving. This makes it easier for left-hand drivers to stick their heads out of the window to observe their wheels, avoiding carelessness and falling into the valley under the cliff, making it safer for both sides to meet. However, sometimes there is still a lack of lane width, especially for large cars such as trucks and buses. Often one of the parties has to back up in order to create enough meeting space. On July 24, 1983, a bus suddenly rushed off Yonggas Road and fell into the valley, killing at least 100 passengers. It is said to be the worst traffic accident in the history of Bolivia. According to the statistics from 1999 to 2003, there are an average of 209 traffic accidents on Yongjas Road every year, resulting in 96 deaths. (the introduction to this paragraph is from wikipedia.)

Not to mention, the beans from this producing area must be sent all the way to Chile before they can be sent to you before they are sent to you. After searching in many ways, we have finally found a reliable production partner and will introduce Yungas not only Caravani's boutique micro-batch Bolivian coffee one by one this year. We hope to appreciate it with you.

Reference materials:

Http://www.roastmagazine.com/... / NavOr... / NavOrig05_3_MayJun.pdf

In addition, the recent film [Queen of crisis / Our Brand is Crisis] is also set in Bolivia about its complex political and social environment.

Bolivia is one of the most difficult growing areas in the world, and transportation and climate are the biggest problems. After a special relationship of origin and cooperation this year, we strongly recommend high-altitude organic coffee with rich flavors such as cherry fruit, cream, chocolate and caramel. Directly obtained through Bolivian exporters this year, the coffee drying process is handled very carefully, using African-style drying sheds to enhance the advantages of coffee to the best condition. After the cup test, the flavor shows a very balanced and high sweetness, which can definitely satisfy the taste buds of Bolivian glutton. Shallow baking is recommended to show unique cherry and chocolate aromas.

Country: Bolivia

Name of the manor: caf é de Cordillera

Landowner: Zenovia R. Charca de Huayhua

Town: San Lorenzo County

Province: Province of Caranavi

Harvest time: 2011

Variety: Criollo 20%, Caturra 80%

Manor area: 10.00 hectares

Coffee planting area: 5 ha

Altitude: 1682 m

Soil quality: Clay Loam

Annual rainfall: 1600 mm/year

Shade tree: Inga edulis sp-Citric

. Fertilization: pick the peel and pulp after washing and make it. Push fertilizer

Test report of the Osher Cup (start the pot in the middle of an explosion, bake for 10 minutes)

Dry aroma: floral, creamy, hazelnut, peach

Wet fragrance: vanilla sweet, sweet cherry, flower fragrance, Zhenguo chocolate

Sipping: good cleanliness, obvious aroma, sweet and delicate, delicate caramel and hazelnut chocolate, soft acidity but fine fruit juice, sweet cranberries and vanilla plants, smooth grease and a long-lasting finish.

It was two years ago that I drank Bolivian beans again.

Many people still like Bolivian beans.

This time it was baked by the Bolivian Esso Coffee Cooperative (Bolivia ASOCAFE Coop) with Lianjie.

Information was found on the Internet.

Product name: Bolivia Esso Coffee Cooperative

Product type: Typica

Land: Taipiplaya, Caranavi

Sea pull: 1650m

Management: washing

With regard to ASOCAFE, the following information is introduced from abroad.

In the towering eastern foothills of the Andes

Under the lush jungle

More than 300 coffee farmers produce what can be called one of the sweetest coffees in Bolivia.

These farmers are members of the Esso Coffee Cooperative (ASOCAFE).

The cooperative was established in 1990 to improve the quality of local coffee.

Of course, the ultimate goal is to increase the income of farmers.

The province of Caranavi is the heart of Bolivia's coffee region.

There are rivers formed by melting water from glaciers on the top of the mountain.

It is an ideal producing area for boutique coffee.

After the farmers in ASOCAFE harvested and picked carefully by hand,

Transport the coffee fruit to the central processing station

Under the supervision of the association, the mature coffee peaches are peeled, gummed, fermented, washed and sun-dried.

The flavor is as sweet as honey, cocoa, and sour plums.

Hand punch reference]

Wash Bolivia by hand with a cup of water, it is recommended to wash Bolivia with 15g powder at 87 degrees water temperature, water powder ratio at 1:15, moderate grinding (small Fuji ghost tooth knife 3.54grind), V60 filter cup, the first injection of 30g water for 25s, injection to 110g water cut off, wait for the powder bed water to half of the water and then water injection, slow water injection until 230g water, the tail section does not want, the extraction time is 2Jiang 00s.