Bolivia Cordillera quality Organic Coffee Manor-what is the coffee flavor in Bolivia?

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Bolivia Cordillera quality Organic Coffee Manor-what is the coffee flavor in Bolivia?

Bolivia's high-quality estates, high altitude, perennial low temperature, slow growth, coffee density enough, delicate and charming aroma, floral and vanilla aromas obvious, such as careful harvest, careful treatment, and the same maturity, clean and meticulous high-end taste often let people aftertaste, this elegant vanilla and peach aromas are very attractive; this year is especially characterized by berries and vanilla sweet. El Salvador volcanoes are active, coffee producing areas are mostly located in 1200m-1700m volcanic topography, the soil is rich in mineral volcanic ash, but because of more minerals and less organic matter, so Salvadoran farmers will use coffee bean pulp residue and related natural materials as fertilizers to make up for the lack of organic matter in the soil. Such a meaningful organic promotion of the Salvadoran Farmers' Association cultivates more than 150000 tons of organic coffee every year.

Bolivia is known as the ancient country of the plateau, the main producing areas of coffee are located in the plateau above 2000 meters above sea level, most of the coffee is handled and marketed by cooperatives formed by small coffee farmers, and the early coffee is mainly washed Arabica tree species. in recent years, most of them are producing Tibica and some Kaddura tree species, and the coffee produced in Bolivia in South America is very potential. But there is almost no sign of him on the market because transportation and distribution cannot deliver the coffee from the season, a problem that keeps Bolivian coffee under traditional organic farming. The Netherlands, Finland, Germany and other Nordic countries are the largest sales areas.

Bolivia is one of the five most diverse countries in the world. It is a landlocked country surrounded by five countries and deeply affected by it. It has a population of more than 1000. The indigenous Indians, who account for about 60% of the total population, are divided into 36 ethnic groups. Mixed Indo-European (Mestizo) accounts for 26%, in addition to 100 European and other ethnic groups. There are Illmani peaks up to 6462 meters above sea level, Lake Titicaca, the highest and navigable alpine lake in the world, and tropical rain forests! Such a variety of terrain can be said to be a paradise for fine coffee micro-batches.

Name of the manor: caf é de Cordillera

Landowner: Zenovia R. Charca de Huayhua

Town: San Lorenzo County

Province: Province of Caranavi

Variety: Criollo 20%, Caturra 80%

Manor area: 10.00 hectares

Coffee planting area: 5 ha

Altitude: 1682 m

Soil quality: Clay Loam

Annual rainfall: 1600 mm/year

Shade tree: Inga edulis sp-Citric

Organic fertilization: the peel and pulp washed by water are made into organic fertilizer.

Dry aroma: floral, creamy, hazelnut, peach

Wet fragrance: vanilla sweet, sweet cherry, flower fragrance, Zhenguo chocolate

Sipping: good cleanliness, obvious aroma, sweet and delicate, delicate caramel and hazelnut chocolate, soft acidity but fine fruit juice, sweet cranberries and vanilla plants, smooth grease and a long-lasting finish.

Qianjie recommended cooking:

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