What are the planting conditions of Bolivian coffee beans-Sinaport Cenaprco cooperative PB round beans

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Bolivia Coffee Beans-What are the conditions for growing PB round beans in Cenaprco Cooperative? How to cook with V60?

Sinaport Cenaprco is Bolivia's outstanding coffee cooperative. It was the winner of the two coffee competitions in 2003 and 2004. It has always maintained good quality. The coffee farmers affiliated to Cenaprco must have produced their coffee in the top 10 of the coffee competition. This time, it was introduced by the Fair Trade Association.(Fair Trade) Certified Sinaport Cooperative, coffee grown at Montana Coffee Farm at 4600 to 6000 feet above sea level, in moist subtropical virgin forest with rich soil, coffee is hand-picked mature coffee.

Bolivia's coffee industry began to develop only in the late 1950s, but for a long time Bolivia was dominated by cheap, low-quality coffee production, which was not valued in the fine coffee market until Marcos Moreno's input. Marcos Moreno, who was born in Panama into a coffee family, moved to Bolivia and entered the coffee industry in Yungas, a new boutique coffee town in the mountains of southwestern Bolivia. Since high-quality coffee output can effectively help producers increase their income, Marcos is committed to assisting local farmers to create high-quality coffee. Marcos believes that to produce good coffee in Bolivia, traditional Typica coffee needs to be grown.

Bolivia is known as an ancient plateau country. Coffee is mainly produced on plateaus above 2,000 meters above sea level. Most coffee is processed and marketed by cooperatives composed of small coffee farmers. In the early days, coffee was mainly washed Arabica species. In recent years, coffee produced in Bolivia in South America has great potential. But because transportation couldn't get the season's coffee out, there was little of him on the market, a problem that kept Bolivian coffee traditionally organically farmed. Nordic countries such as Netherlands, Finland and Germany are the largest sales regions.

It is also a coffee variety known for its excellent flavor; the high altitude environment necessary for producing high-quality coffee, especially the Andes Mountains, provides unique production conditions. With USAID's assistance, Marcos built a coffee processing plant outside Caranavi, a regional coffee cooperative called Cenaproc. The cooperative buys coffee cherries from small farmers around the town, processes them and sends them to Peru via La Paz, the capital, for export by ship. Here, drying before transportation is key to quality: Bolivia, located in the interior of South America, can be dried first in Caranavi, allowing the sweet and bright nature of the coffee to emerge. Cenaproc is a Caranavi Fair Trade certified cooperative consisting of approximately 85 small coffee farmers who grow their coffee in a natural shade and organic way. Cenaproc first achieved top three and fifth place in the COE competition in 2004 and continues to perform well.

Bolivia's PB round beans have a similar style to Costa Rica's round beans, which are mainly fruity, but Bolivia's round beans have a refreshing, delicate and gentle elegance, and are not as strong as African round beans. The rich taste is complex and changeable. She's comfortable, calm, elegant, good coffee.

Bolivian round beans Coffee beans appear consistent in size and color.

Light Roast City (Fragrance): This roasting degree is the most elegant presentation way of Bolivia PB round beans. After grinding coffee, the aroma presents sesame flavor. After the first water injection, the waiting period (let the coffee fully wet for about 20 seconds) wet aroma has the fruit fragrance of white wine. Acid is not her strong point and can even be covered by sweetness. The whole feeling revolves in a refreshing and delicate atmosphere. The aftertaste has the sweetness of wheat tea and rice, smooth and gentle. Not irritating. This is a fitting interpretation of Bolivia, an elegant and mysterious ancient mountain country.

Heavy baking (general C): chocolate fragrance pure but not strong without bitterness, often eat milk sugar sweet taste and taste at this time is very obvious warm and smooth, after cooling a touch of frankincense slowly emerge. Due to the high altitude of the round beans, the high density of the beans allows for further baking to give the taste a rich caramel flavor and maximize the best sweetness. Bolivia PB round beans are a wide range of roasted coffee beans with aromas and sweetness that most friends like very much.

Aroma: caramel, tea, apricot chocolate, vanilla.

Acidity: if there is no fruit acid feeling

Palate: Moderate thickness, richness, oily feel,

Mild, smooth, smooth throat, sweet back good.

Features: You can feel a sweet sweet taste of candy after entering the mouth, not too sweet and greasy, lasting for a period of time, with a warm and sweet feeling.

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 88 degrees

Polishing degree: Small Fuji Polishing degree 4

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.