Bolivia | Caranavi producing area Esso Coffee Farmers' Association European rules traditional washing of extremely hard beans SHB wind

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Bolivia | Esso Coffee Farmers Association (God's Love processing Plant) European rules traditionally wash the flavor of extremely hard beans SHB?

The Bolivian Coffee production Union (Federation of Coffee Exporting Producers of Bolivia, referred to as FECAFEB), which has repeatedly achieved success in improving Bolivian coffee quality and international visibility in recent years, was established in May 1991. at present, it has 30 branches of agricultural associations or cooperatives and organizes nearly 8700 small farmers, which is the most important boutique coffee production system in Bolivia. The main work of the Alliance is to defend and protect the rights and interests of farmers, to give advice on quality maintenance and organic planting techniques, to assist farmers in marketing their coffee to the international market, to set up treatment plants and to formulate production plans, and so on. In addition, they also provide financial services for farmers' credit.

The Asociacion de Productores de Caf é Taipiplaya is a member of the FECAFEB Consortium. The office and processing plant are located in Taipiplaya, a small town about 30 kilometers south-east of Caranavi, with a total of 300 households scattered in 32 small villages. Coffee plantations are widely spread over 500ha of valley slopes up to 1800 m above sea level, and the precipitous terrain also offers rare excellent cultivation conditions. This batch of Esso Peasants' Association is a micro-batch produced by 35 farmers in the God's Love Community. The average elevation of the farm is 1650 meters, mainly Typica, Caturra, Catuai and other varieties.

In the early years, the external transportation of peasant associations and cooperatives was very inconvenient. Each batch of coffee beans had to be transported down the mountain through the world-famous "death road" (a section of dirt road built on the edge of a towering cliff that was 61 kilometers long but only three meters wide without a guardrail). At that time, the market was not wide and the price was low, so it was regarded as cheap coffee and was in a very difficult situation. Great progress has been made in the past decade-the new asphalt national highway was completed in 2006, and organizations such as USAID and COE and a steady stream of international coffee travelers went to farmers' association processing plants and coffee gardens to establish relationships with local farmers and work together. Coupled with the efforts of the local FECAFEB alliance, Bolivia finally let the international world see the potential of its coffee, not only as a member of the international boutique coffee industry, but also the same price.

In the towering eastern foothills of the Andes, under the lush jungle, more than 300 coffee farmers produce what can be called one of the sweetest coffees in Bolivia. These farmers are members of the Esso Coffee Cooperative (ASOCAFE), which was established in 1990 to improve the quality of local coffee and, of course, to increase farmers' income. Caranavi province is the heart of Bolivian coffee producing area, with rivers formed by meltwater from peak glaciers, which is an ideal producing area for boutique coffee. After the farmers in ASOCAFE harvest and carefully pick them by hand, they transport the coffee fruits to the central processing station, and under the supervision of the association, the ripe coffee peaches are peeled, degummed, fermented, washed and sun-dried.

Country: Bolivia

Production area: Taipiplaya, Caranavi

Classification: European water washed extremely hard beans SHB

Producer: love of God processing plant Amor de Dios

Treatment: traditional washing

Varieties: Typica, Caturra, Catuai

Altitude: 1650 m

Harvest time: from June to October every year

Flavor description: cocoa, nuts, sweet spices, grass, sweet and sour balance, smooth taste

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

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