Bolivia La Paz producing area | Agrotakesi snow vein manor washing iron pickup flavor and brewing?

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Bolivia La Paz producing area | Agrotakesi snow vein manor washing iron pickup flavor and brewing?

Bolivia's high-quality estates, very high altitude, perennial low-temperature environment, so that coffee fruit growth is slow, tight enough, aroma is also charming, floral aroma is obvious, such as careful handling, cherries with the same maturity, often have a clean and meticulous high-end taste, this elegant vanilla and honey aromas are very attractive, this champion bean has a variety of floral aromas, vanilla and honey are very persistent The average temperature here is only 15 degrees C, the water source comes from alpine melting snow, there is no pollution, and there is rich volcanic soil, and the elevation is more than 2000 meters. The coffee planted is full of various aromas and full sweetness. She is the 2009 Bolivian champion Takesi Snow vein Manor.

Takesi Manor in the Mururata mountains of Sud Yungas, about 100km from the capital La Paz, can only be reached by the Inca ancient road. Here, it is still a branch of the Andes, and the manor belongs to the Agrotakesi SA institution. The whole farm has about 2500 hectares, about 1900 to 3000 meters above sea level. Takesi, where coffee is grown, is 2100 meters above sea level. This should be one of the rare high-altitude estates. As far as the coffee farms I have been to, only Ethiopia. Comparable to the Hama Cooperative in Yegashev, the aroma of the two is equally remarkable, but the difference is that Takesi has a continuous Bolivian champion flavor, with a variety of flowers and sweet vanilla, which is particularly outstanding and unforgettable.

Takesi Manor, the treatment of drinking water and coffee after harvest, uses ice-cold mountains and rivers that melt high mountains, so we give her a nickname: Takesi Snow vein Manor. In addition to a low-temperature, pollution-free environment, fertile and well-drained volcanic soil is also an essential element of coffee flavor. Although the owner of Agrotakesi SA is rich, he deeply respects nature and the way of getting along with each other, does not over-cultivate, and retains a large number of primitive forests and diverse ecological environment. It is famous for its crops such as apples, orchids and flowers, and now it has won the championship of the coffee contest, and Takesi's reputation has become even more popular.

In 2007, the international judges gave a high score of 92.03. in 2009, Takesi Snow vein Manor won 93.36 points, surpassing the champion of 2008, and the bidding price was as high as US $35.05. it was the highest bid in CoE national competition in 2009! Osher has been bidding for Bolivia's champion beans for three years in a row. She is really attracted by her delicate floral fragrance, charming sweet vanilla and clean and changeable flavor. In 2010, many factors, Bolivia decided to cancel the national competition, examine this batch of Takesi winning beans, it is mixed feelings, hard-won ah.

The elevation of Ta Jiexi extends from 1900 meters to 3000 meters. So far, she is still considered to be one of the highest elevation estates in the world that are produced and famous for their quality. Along the Mururata Mountains (the mausoleum stretches from Royal Mountain, the main vein of the Andes in the region), since ancient times, the ancient trail belonging to the Inca people can reach the Tagahi valley, and the manor is named after the valley of the district; the administrative district of Tagahi belongs to Sud Yungas, which is about 100km from the city of La Paz, entering the mountains and then driving about an hour to the farm. Here, there are primeval forests and springs, fertile volcanic soil since ancient times, soil rich in a variety of minerals, a slightly cold climate, but there is still sunshine, there are many clouds in the morning and evening, and the average annual temperature is only more than ten degrees Celsius (about 15 degrees Celsius). Therefore, coffee is ripened by flowering-fruit-ripening, takes up to 11 months, the fruit is very tight, and the aroma of the harvested coffee is very attractive. The taste is not only extremely full but also rich in a variety of unique aromas, which is indeed rare! The whole farm covers an area of about 2500 hectares, but only 600ha grows high value-added crops such as coffee, apples and orchids, which are thicker than the excellent microclimate and enjoy an excellent reputation. The only drawback is that because of the high altitude and cold climate, the yield is so small that it cannot be planted in large quantities.

The tower gives the owners of Xi Manor to cherish the unique conditions given by nature, and they also conduct in-depth research to understand that this low-level development, not abusing artificial fertilizers and agronomic medicines, is the main reason why local crops can maintain high-grade quality! The tower gives Xi Manor only 13 hectares of iron card seeds, with a harvest of about 120 bags a year.

Production area: Yungas of La Paz

Administrative town: Yanacahi

Award-winning Manor: Agrotakesi SA

Landowner: Mauricio Ramiro Diez de Medina

Ranking: No.1 (2009 CoE champion)

Farm area: 2500 hectares

Coffee garden: 200 ha

Altitude: 2100 m

Certification: Organic (Ceser & USDA ORGANIC Certification)

Variety: Typica

Treatment: Wet process and Mechanized Drying

Champion batch: 24 cases, 825 kg

International evaluation score: 93.36

Tender price: 35.05 USD

Dry fragrance: a variety of flowers, sweet vanilla, full aroma, sweet spices, honey

Wet fragrance: flower fragrance, refreshing perfume, sweet chocolate, berries

Sipping: many kinds of floral aromas, excellent cleanliness and fineness, fine vanilla sweet, delicate sugar, peaches, apricots, sour and sweet, premium Burgundy red wines, vanilla plants, green apples, white grapefruit, essential oil aromas, delicate and smooth touch, sweet finish and long-lasting aromas.

Qianjie coffee brewing is recommended:

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, La Paz