The method of brewing coffee beans in Caranavi coffee producing area of Karanavi, Bolivia? Bolivian.

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The method of brewing coffee beans in Caranavi coffee producing area of Karanavi, Bolivia? What are the conditions for growing coffee in Bolivia?

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. Shallow baking is recommended to show unique cherry and chocolate aromas. The main producing areas are Caranavi Karanawi in the north and Santa Cruz Santa Cruz in the south, both of which are cultivated on small farms with an average area of 3 to 5 hectares. In 2004, through the promotion of the SCAA coffee competition, more and more beans with fresh and special floral flavor opened the market.

Bolivia is a landlocked country known as the ancient plateau, the main producing area of coffee is located in the plateau of 1200-2000 meters above sea level, the main producing areas are Caranavi Karanawi in the north and Santa Cruz Santa Cruz in the south, both of which are cultivated on small farms with an average area of 3 to 5 hectares. In 2004, through the promotion of the SCAA Coffee Competition, more and more beans with fresh and special floral fragrance opened the market.

In 2006, the oldest "death highway" across the north, a new highway was built so that coffee could be exported quickly. The benefiting Caranavi Karanawi province occupied almost all the competition places, and foreign buyers were on the way.

Coffee is picked and washed and dried on African-style viaducts and harvested in Bolivia from March to October. In 2013, we chose the Fair Trade Association to have fresh flowers and very clean beans. You must try the clear taste from the plateau.

* planting area: Surada SULADA Caranavi growing region, Karanawi, Bolivia

* altitude: 1800-2000m

* varieties: Typica and Catuai

* treatment: delicate washing method

Property Characteristics: farm characteristics

Farmer Farm owner: Various small producers different kinds of small farmers

Region producing area: Caranavi Karanawi province

Country countries: Bolivia Bolivia

Farm Size Farm area: 3muri 5 Hectares ha

Altitude altitude: 1200 Murray 2000m

Coffee Characteristics: coffee characteristics

Variety variety: 100% Caturra Kaddura

Processing System treatment method: Fully Washed full washing

Appearance appearance: 16-17 mesh

Grade level: S.H.B

Aroma aroma / flavor flavor: peach, apricot, jasmine, honey black tea, toffee, milk

Acid quality: green plum, plum, citrus acid light

The complexity of complex is similar to that of other: very clean, vanilla, silky taste, sweet taffy

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 88 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 the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.