What is the taste and flavor of Bolivian coffee Linda washed with long beans? How do you rush Bolivia?

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What is the taste and flavor of Bolivian coffee Linda washed with long beans? How to wash beans with Bolivian coffee water before it tastes good?

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.

Bolivia's boutique coffee is planted at an altitude of about 1200 to 2000 meters above sea level, and the planting area is concentrated near Caranavi, about a three-hour drive to the capital La Paz.

Commercial beans are produced in Santa Cruz producing areas below 1000 meters above sea level. The country's boutique coffee is mainly produced in micro-batches, with an average farm area of about 3 to 5 hectares, usually a family business.

Due to the steep terrain and inconvenient transportation, the visibility of Bolivian coffee in the international market was quite low in the early days. It was not until the 2004 CoE competition that people began to know more about Bolivian coffee.

Due to the pattern of micro-batch production, it is not easy for farmers to sell coffee directly to importers, so many cooperatives and production alliances have emerged to assist farmers in the export of coffee.

The Bolivian Coffee producers Union (Federation of Coffee Exporting Producers of Bolivia, referred to as FECAFEB) was founded in May 1991 and currently has 30 cooperative organizations located in Caranavi, North Yungas, South Yungas, Larecaja and Franz Tamayo in La Paz province, representing about 8500 coffee producing families. FECAFEB's board of directors has five members and rotates by democratic voting every two years. The main work of the alliance is to defend and protect the interests and rights of farmers, give advice on quality maintenance and organic planting techniques, assist farmers in marketing their coffee to the international market, set up treatment plants and make production plans, and so on. In addition, they also provide financial services for credit loans to farmers.

Almost all the coffee produced by FECAFEB is grown organically. At present, they can export about 19600 kilograms of coffee beans a year.

Bolivia Linda long bean washing

Producing area: Bolinda, Caranavi, Karana province

Farm: Linda Farm La Linda

Washing plant: Buena Vista Mill

Washing factory owner / farmer: Rodrigo Daniella and Pedro Rodriguez

Altitude: 1680 m

Bean species: long bean Longberry

Treatment: washing washed

Harvest time: July-September 2016

Flavor: sweet wood of Pu'er tea, corn, salted taffy chocolate, raisins

Linda Farm can be said to be the flagship farm in Rodrigo's Chaoyang project. Linda's Longberry, the first demonstration farm to experiment with different rare varieties, originated in Ethiopia, traveled through Indonesia, Cameroon, and Nicaragua in Central America, and finally spread to Bolivia. Long-shaped beans are delicious beans that can compete with rose summer, and like rose summer, they need high altitude to give full play to their wonderful flavor, and Bolivia, which is deep in the inland mountains, may be an ideal place to grow.

The flavor spectrum of Bolivian coffee makes Drop very excited. The high sweetness and delicious chocolate flavor are combined into a very special cup of coffee. In order to highlight the delicacy that Bolivian coffee can create, the Rodriguez family family has planted quite special varieties: Geisha and Java.

The Rodrigo family owns a water washing plant, Buena Vista Mill, which processes cherries sent by farmers in Caranarvi and Sud Yungas, and then packages them for export. For three decades, they have been looking for coffee from small coffee farmers. But when production continues to decline, their export business is also on the verge of crisis, and if even Rodrigo cannot support it, Bolivian coffee may even disappear in the future.

To meet the severe challenge, the Rodrigo family decided to grow their own coffee five years ago.

In 2012, the Rodrigo family began to buy a lot of farmland in the province of Caranavi, located 150km north of La Paz, Bolivia's largest city, with particularly fertile soil and high altitude, and has always been regarded as the center of Bolivian boutique coffee production. Rodrigo aims to create demonstration farms, using his own farms to demonstrate how to farm, educate other coffee farmers on sustainable farming, and increase the output of his own treatment plants. Not only that, they introduced a model of sustainable development for coffee farmers: sustainable economy, social understanding and environmental awareness, which they named the "Sol de Ma ñ ana". In five years, Rodrigo now has 12 farms, with the goal of expanding the acreage to 200 hectares.

Under the Chaoyang Project, La Linda Farm was Rodrigo's first farm, established in 2012, and can be said to be the leader of the whole project. The farm covers an area of only 10 hectares, of which 8 hectares grow coffee and ushered in its first harvest in 2015. In addition to Kaddura and Typica, some fairly rare beans are also grown, including San Bernardo, SL-28, and long beans (Longberry) from Ethiopia.

The local variety known as longberry in Bolivia is officially called Java, because the appearance of beans is quite long, similar to Rosa, and it is rare to see a rare variety that can compete with Rosa in flavor.

The local long bean variety in Bolivia gets its name because of its long appearance. Its official name should be Java. Java is a very interesting bean species, which is strongly related to Indonesia. But in fact, Java was originally a coffee tree species born in the primeval forest of Ethiopia, collected by local ethnic groups, and then spread to Indonesia through Yemen, where it was named Java. It was generally believed that Java is a branch of Tibika, but genetic comparison shows that Java is actually a coffee variety Abysinia from Ethiopia.

After Indonesia, Java spread first to the nearby Timor island group, and then to Cameroon in East Africa, where it was first released for farmers in 1980. As for the spread to Central and South America, it was introduced to Costa Rica through CIRAD (the Centre de Coop é Internationale en Recherche Agronomique pour le D é veloppement) in 1991 under the guidance of breeding expert Benoit Bertrand. The first Central American country to formally recognize Java beans was Panama in 2016, while Bolivia was introduced through Nicaragua.

As the name suggests, long beans have long fruits and seeds, brass buds, high plants but low yields. Because of its outstanding flavor, it has stronger resistance to leaf rust and coffee fruit disease, so it is very suitable for small farmers.

Qianjie recommended cooking methods: siphon, hand flushing

Degree of grinding: 3.5-4 (Japanese little Fuji R440)

KONO filter cup, 15g powder, water temperature 88 degrees, grinding 4, water powder ratio close to 1:14-15

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 120ml cut off, slow water injection to 225ml

That is, 30-120-225