Flavor description of Bolivian Coffee production area

Coffee producing area

Yungas

Yungas, located in the Andean hills just east of La Paz, is a rugged agricultural region. The road to Yangas is rugged and dangerous, making it difficult to transport coffee. But despite the above disadvantages, the coffee in this area is very unique because of its unique microclimate and incredible altitude. Finca Takesi, the highest coffee farm in the world, is also here, with an elevation of 2500 meters.

Caranavi

Caranavi is located to the north of Yungas, which is also located in the hills of the Andes, but does not reach the same altitude as Yungas. The average altitude of Caranavi is 1500 meters above sea level, so the coffee produced here is less complex and has more chocolate flavor.

Copacabana

Located in the western part of the country, near Lake Titicaca. The moist air in this producing area provides excellent conditions for the growth of coffee. Lake Titicaca is also one of the highest lakes in the world, with an average annual temperature of about 10-14 degrees Celsius. This means that coffee in this producing area has the advantage of altitude and temperature in the first place.

Coffee variety

Iron pickup is the most widely grown variety of coffee in Bolivia, and some farmers also grow other varieties, such as Kaddura.

Treatment method

Farmers in Bolivia mainly use water washing to treat raw beans, and some occasionally use sun or honey treatment. It is worth mentioning that because Bolivia has a colder climate than other coffee-producing countries, many farmers use machines to dry rather than sun-dry.

Flavor expression

Coffee produced at high altitudes in Bolivia usually has a deep and full sweetness, soft citrus acidity and black fruit and berry flavors. Coffee produced at relatively low altitudes shows a balanced taste, excellent chocolate sweetness, soft acidity, and malt and dried fruit flavors.

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.

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.