The Perdo Rodriguez Story of Bolivian Rose Summer the characteristics of Rose Summer Coffee beans in Arasi Manor

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When it comes to the Bolivian coffee brand: Perdo Rodriguez, it can be said that everyone in the boutique coffee industry knows it, and it can almost be said to be the flame of hope for the revival of Bolivian coffee. Not only are there many boutique coffee trend cards, such as intellectuals regularly grab beans every year, Japan's Maruyama Coffee representative Miki Suzuki won the championship in Japan using the Bolivian Rosa / Geisha of Pedro's estates and won the runner-up in the 2017 World Championships.

Perdo Rodriguez manages the army strictly, the pursuit of coffee quality details is almost to the point of paranoia, social care and industrial revival is tireless, can be said to be a model figure in the boutique coffee industry. We say too much here, we can see it at a glance from the photo. I don't know what to wait for if we miss this. 100% hand-picked red cherries, elevated scaffolding sun treatment, extremely rare sun-dried pearl beans.

Short comments on Bolivian Rosa Flavor:

Dry aromas can feel peach, wine, sweet strawberries, berries. The entrance can feel the rich aromas of mango, wine and passion fruit, with sweet aromas of peaches, berries and strawberries, floral aromas, solid and complex overall flavor.

Bolivian summer Yonggas Carla Nabi Arasi Manor sun-dried pearl beans

Bolivia Yungas Caranavi Bolinda Finca Las Alasitas Peaberry Natural

National Bolivia (Bolivia)

Caranavi in the producing area

Manor Alacita (Finca Las Alasitas)

Producer Pedro Rodriguez

100% hand-picked red cherries and elevated scaffolding in the sun

Variety 100% rose summer round bean

1600-1650 meters above sea level

Bolivian coffee cultivation has an absolutely excellent growing environment and is the potential unit most likely to produce quality coffee, but Bolivian coffee has been declining rapidly in recent years, which is why there is less and less Bolivian coffee on the market.

There are few records of Bolivian coffee, but it can be seen that coffee only began to be traced in Bolivia in the 1980s.

Bolivia is one of the countries with the highest average elevation, with the Amazon alluvial plain in the north-east, accounting for more than half of the country's area; the central part is a valley area with well-developed agriculture and urban areas, belonging to the Andes; and the west is the Bolivian plateau, with an average elevation of more than 1000 meters.

Because of its high altitude, Bolivia has a more famous "sky land" than coffee-Uyuni salt marshes. In the western plateau of Porto Province, Bolivia, 3656 meters above sea level, feel the magic of a TA!

Bolivia has savanna climate, subtropical climate and mountain climate. Therefore, it has an ideal environment for growing coffee: high altitude, dry and wet climate is obvious. Coffee tree species are mainly ancient native species Tibika and Kaddura.

Bolivia has a small population and the country is poor. Natural gas, minerals and agriculture are the main development projects of the national economy. The cultivation of coffee is very limited because coca leaves, which are used to produce drugs, have a better place here than coffee, and the market for coca leaves is stable and the price is higher than coffee, so coffee cultivation is not so focused.

In 2010, coffee prices rose, and with the support of an anti-drug program in the United States, many farmers in Bolivia began to switch to coffee. But with the price of coffee unstable, so does the tendency of farmers to grow coffee or coca leaves.

In recent years, high-quality coffee exported from Bolivia has not spread TA places of interest. It is not only because Bolivian farmers struggle with what crops to grow, but also because of the inconvenient transportation and transportation difficulties in Bolivia.

In the past, Bolivian coffee was removed directly from the pulp after it was ripe and transported all the way to the processing plant for centralized treatment. In the process of transportation, coffee will be greatly reduced in quality and quantity because of weather, temperature, humidity and other reasons.

Later, some obsessive-compulsive coffee growers, in pursuit of the excellent quality of coffee, began to process the coffee after picking on their farms. Coupled with financial support from the US anti-drug program, several small processing plants have been set up in Bolivia, which has improved the quality of Bolivian coffee.

From beginning to end, Bolivian coffee beans have not been as famous as their neighbors Brazil and Colombia, but Bolivia's excellent coffee is really worth a try.

But Bolivian coffee: the taste is pure and sweet, with rich aromas of flowers, fruits and fruits, and a special nutty flavor.

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