Introduction of Bolivian boutique coffee beans

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

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.

Coffee round beans

Shallow baking. Medium baked. Deep baking. Bolivian coffee which is suitable for French re-roasting

This batch of coffee beans, fresh flowers in the mouth, vanilla spice feeling is also very obvious, comfortable and soft citrus fruit acid flash, the tail notes are as smooth and sweet as nut cream chocolate. The overall mellow degree is good, the sense of balance is excellent, the finish is long.

Bolivia, located on the southeast side of Peru, is an alpine country. La Paz (capital) is 3660 meters above sea level. Coffee cannot be grown in such a cold place. But yungas, northeast of La Paz, borders the Amazon basin. The altitude is a little lower. About 1500-2500 meters. The average annual temperature is about 10-15 degrees without frost damage in winter. Fertile soil is the characteristic of the main coffee producing areas in Bolivia.

Bolivia produces little. The annual output is between 6000 and 10000 tons. The main reason is that the hardware is relatively backward. The important reason is that the altitude is too high. But the delicious and low-yield Tibica is also to blame. In recent years, under the advice of experts. Kaddura, which has a high yield and good flavor, is also planted. Kaduai. It is hoped that midwifery can be improved.

Generally speaking, high-quality coffee beans from producing countries are more suitable for shallow roasting to medium roasting. It is rare for anyone to re-bake. So as not to empty the flavor. But Bolivian coffee beans have special powers. Shallow. Medium. It is suitable for both depths. I'm not afraid of re-baking. It is quite suitable for French baking with two exploding tails. It tastes mellow and sweet. It has a charming aroma of turpentine and mellow wine. The third wave of counter-cultural coffee in the United States is often roasted in French with Bolivian coffee. In addition, light-roasted and medium-roasted Bolivian coffee has bright sour berry aromas. Aromas of almonds and hazelnuts. He is very charming.

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 18000 to 2670 meters above sea level, and the Arabic washed coffee beans are exported to Germany and Sweden, which is not the best today and has a bitter taste.