Introduction of coffee beans in Jacinto Titirico Fairview processing Plant of Bolivian Noberto small Farmers

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Bolivian Coffee Noberto small Farmer batch Fairview processing Plant

Products: Typica, Caturra

Production area: Colonia Siete Estrellas

Villa: Jacinto Titirico

Sea pull: 1600m

Management: washing

Baking degree: moderate baking

Flavor description: dry aroma with light acidity of hazelnut, tangerine peel and Hawthorn herbs, while the entrance shows clean aromas of malt sweetness, jujube tea, orange water and a hint of lemon peel.

Bolivia

Bolivian Coffee is a landlocked country in South America, with about 1/3 of its territory in the Andes. Not only is it high enough above sea level, there are Illmani (up to 6462 meters), Lake Titicaca (Lake Titicaca) of ──, the highest and navigable mountain lake in the world, plateaus and tropical rain forests! Such a diverse terrain and a climate with distinct dry and wet seasons can be said to be a paradise for micro-batches of boutique coffee. However, Bolivian coffee production has declined year by year, from 1997 to 2014, the annual export volume fell to only 1 bank 4.

Uchumachi

Uchumachi is north of Karanawi, an area near Koroico, where Che Guevara went north to a hiding place in Venezuela. Most of the coffee here is newly grown Cadora and is more than 1800 meters above sea level.

Noberto.

Nolberto Mamani comes from an ancient people in the Andean mountain plateau, whose family is famous in Bolivia. In addition to having its own micro-processing plant, Nolberto and his siblings have worked over the past decade to improve coffee production in Uchumachi, forming a cooperative-like relationship with local small farmers.

Nolberto himself studied farm management in the coffee farm as a teenager, worked hard to save money while studying, and bought his own farm in Uchumachi through microfinance. Many ancient native species of coffee, such as Typica and Kaddura, were planted in the garden. They were picked by hand, peeled, fermented, washed and dried in African scaffolding. All micro-batches of coffee made on their own farm.

END