Bolivian Miranda small farmer coffee beans-what is the unique flavor and taste? How to flush and cook glass

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Bolivian Miranda small farmer coffee beans-what is the unique flavor and taste? How to make Bolivian coffee?

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

It really makes people love and hate.

Bolivia is one of the five most diverse countries in the world.

A landlocked country that is surrounded by and deeply influenced by five countries.

There are more than 1000 people.

The indigenous Indians, who make up about 60% of the total population, are divided into 36 ethnic groups.

Indo-European mixed race (Mestizo) accounts for 26%, in addition to 100 European and other ethnic groups.

There is an Illmani peak up to 6462 meters high.

There is Lake Titicaca, the highest and navigable alpine lake in the world at an altitude of 3812 meters.

There is also a tropical rain forest! Such a variety of terrain can be said to be a paradise for fine coffee micro-batches.

However, the production of Bolivian coffee is declining year by year.

From 1997 to 2014, the export volume declined year after year to only 1 gamma 4.

According to Roast Magazine,

Its coffee production ranks 38th and even lags behind the United States, which ranks 35th.

Fine micro-batches of Bolivian coffee can be said to be very precious and hard to find.

The reason is Bolivia's backward economic development and infrastructure.

Bolivia is still the poorest country in South America.

In addition, Bolivia used to be blessed with changeable terrain.

Poor infrastructure has become a key factor in coffee handling, transportation and quality killer.

Flavor description:

Rich aromas of caramel, walnut and cocoa

The first entrance has a little sweet and sour taste of white pomelo.

And then transformed into honey and berry aromas.

Finally, it is like the solid citrus acid of Maogu in spring.

The level is changeable, the sweetness is quite thick, and has an excellent sense of balance.

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.