Description of taste and flavor of coffee beans for solitary travelers in Dark Arts, Bolivia

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Bolivian sopi

Suapi comes from La Paz, outside the city of Caranavi, where coffee cherries are processed in small farms, mechanically peeled and pulped, fermented overnight in small fermentation tanks, washed and dried in small sunbeds or elevated beds.

Bolivia used to be a producer country that could be said to have been ignored by the fine coffee market, but that has changed only in recent years. With its snowy mountains, vast plateaus and tropical rainforests, Bolivia is in fact an ideal coffee producer, with more than 90% of coffee produced in the Yungas region of La Paz, at altitudes of 800-1800 meters. Other regions include Cochabamba, Santa Cruz and Tarija. Bolivia produces about 20 million pounds of coffee a year, making it a small producer and ranking outside the top 25 in the world.

While other Central and South American countries have switched from traditional coffee species to higher-yielding ones in order to increase yields, Bolivia has retained many of the older trees, which have excellent flavor and, if properly processed and roasted, produce high-quality coffee. At the same time, coffee cultivation in Bolivia has a relatively high shade ratio, fruit ripens slowly, and cherries have a higher sugar content. These factors make Bolivian coffee unique, and many people even call it the "hidden valley" in the fine coffee world.

Bolivia is dominated by small coffee farmers, with small yields and batches, and local women do the manual sorting of raw beans. Small farmers help each other harvest during harvest season, reducing the need to hire migrant workers and greatly improving harvest quality. Because humidity and high atmospheric pressure accelerate the fermentation process, the fermentation time of washed beans is only about overnight, no more than 18 hours, i.e. drying in an elevated shed (occasionally on the terrace floor). A high proportion of the use of elevated sheds can avoid the excessive heat of standard concrete solarization and delay the drying time of fruits.

Carranami is the heart of Yangus, a long mountain rainforest region that spans Peru, Bolivia and northern Argentina. Local farmers use springs from the Andes for various operations, washing to remove pulp, and then drying in the sun on wooden racks. Varieties include Typica, Caturra and Catuai. This coffee is kadura, and the treatment is semi-washed.

Dark Arts has named the bean "Lonely Traveler" for some reason, perhaps because Bolivia has been neglected by the fine coffee market for too long; perhaps because it can enjoy the sweetness of freedom on a lonely trip.

Since last year Bolivia has been a very eye-catching virgin land. Organic cultivation is quite common, high altitude, the overall environment is not polluted, La Paz has fertile soil bred by the Yangs Mountains, is Bolivia's best production area, this cadura semi-washed treatment, caramel and sugar sweet feeling, summer made iced coffee without sugar, aftertaste endless!

Dark Arts Dark Arts!

Coffee with heavy metal music.

The scruffy bearded bean baker, the co-founder with the bizarre accent, London is not just the City and the shopping streets, prepare for the impact of tattoos, working class and heavy machinery!

Dark Arts Coffee originated in the borough of Hackney in East London. Bradley Morrison, who met Colin Mitchell at a motorcycle carnival in 2013, was originally a bartender at a cafe, but he was dissatisfied with the coffee he served, and he thought he could provide better coffee, so he asked the cafe owner: "If I open a bean roasting shop and provide better coffee beans for you, would you like to use my beans?" The boss said yes. In 2014, Dark Arts was born.

Bradley bakes hard hearts in a Diedrich IR-12 bean dryer (Stone Heart), Holy Mountain Holy Mountain, Life After Death (Life After Death), mother tongue (Mother tongue), Sorry Mama and other strange names of coffee, don't ask us how these names come from, the black magic chief barista said, each bag of beans has a little bit of fun and language games, such as their coffee beans have a small label on the bag "liberation tired", and cold extraction coffee called: revenge: Best served Cold!

They set up a corner in the bakery where coffee was served only on weekends. The name I Will Kill Again was intended to allow guests to enjoy a good cup of coffee on weekends while eating locally sourced meals. The main guests were motorcyclists. Every weekend, groups of tattooed teenagers would come to them on heavy motorcycles, and the store was far more popular than expected. Black magic coffees are single-origin, roasted to perfection, and suitable for all brewing methods.

Dark Arts describes itself as the villain of coffee, the bad boy of coffee, introducing itself as follows: "Starting under the Chen Yin Bridge in Hackney, we don't want to encourage the trend of urban gentrification in East London, so we do everything we can to attract heavy machinery, geeks and even vegetarian mothers to our shop. Ah fuck it!" They give each coffee a strange name, but they laugh at themselves that no one cares about their ideas except their own mother.