Home-baked boutique coffee (1) Bolivia

It is autumn, and the weather is getting cooler. Autumn is crisp, and the training that has been drilled into the roaster all summer has finally yielded some results before the arrival of this autumn. For baking, it is a touch of the door, and finally a little breath: Oh! It turns out that the baking method can be found out.

Compared with the hot summer, it seems that each bean in autumn can impress the taste buds with its own unique taste, the lemon aroma of Yega Xuefei, the bitter sweet chocolate of Harald, the sweet and sour fruit pie of Costa Rica, and the red wine smell of Kenya. Old friends are the same, and this baking is a dark horse, which is even more amazing than when Yegashafi idido was born-our new friend Bolivia!

Throughout the baking process, I knew from the very beginning that it was Gaoshan Dou-the momentum, the crisp and powerful voice, and the hardness was definitely high enough! Baked out immediately the first cup review: absolutely extraordinary demeanor, unlike other lively fruit or flower aroma, but a deep and elegant aroma, as if with the mysterious flavor of the South American continent, the entrance immediately makes people feel its strong personality-I can not tell whether this is sour or bitter or sweet, I can only say: strong enough! Deep enough! Rich enough! The overall smoothness and mellowness are better than one, two mouthfuls down, full of wonderful taste, it is a symphony orchestra to cooperate seamlessly, the violin there has just fallen, but here the flute sound, the rhyme is also a long time, and full of chocolate joys and sorrows.

Famous products must come from famous families! The Bolivian beans were the winners of the 2005 Bolivia cup of excellence Competition and ranked third with a good score of 91.5 points. This bean comes from a region called san ignacio in northeastern Bolivia. Open the coe website to search for some information about the farm, and it is of extraordinary quality.

Farm name: Caf è Paraiso

Owner: Magali Quispe

Ranking: 3

City: San Ignacio 5tazona

Region: Carrasco la Reserva

Country: Bolivia

Farm area: 50.00 ha

Coffee planting area: 15.00 ha

Altitude: 1600 m

Variety: Typica, Caturra

Treatment: peeling, natural fermentation, machine washing, sun drying

Output: 19 bags

Soil type: sandpaper clay loam

Annual rainfall: 2.000 mm/year

Shade tree species: Inga edulis, cedar, Citricos

International jury score: 91.50

Chief adjudicator: aromas of red Burgundy, red currants, blackberries and apple cakes, a combination of preserved apricot and chocolate, elegant and elegant, smooth and smooth, with unique and rich aromas of apricot and pear. The sweet flavor of rose is felt in the creamy purity.

The evaluation of the coe reviewer is actually longer than that listed above, full of drooling adjectives, such as "citrus", "chocolate", "velvety" and so on, but apart from this rich and unique and subtle aroma, I think the overall feeling of this bean is "elegant and generous, subtle and mysterious", whether from the aroma to the finish, or the overall taste, it is absolutely elegant. And it is reminiscent of the mystery of the Incas in South America.

Cupping Note

Product name: Bolivia paraiso baking degree: city+

Country of production: Bolivia region: Carrasco la Reserva Farm name: Caf é Paraiso

Grade: processing method: washing and tanning mark: orgnic

Taste evaluation:

Dry fragrance, wet fragrance, acidity, bitterness, sweetness, purity, richness, balance, mellow, afterrhyme synthesis

44245

Comprehensive evaluation:

The sweet fragrance in the dry fragrance shines with the spicy mystery of South American spices, which is slightly better in richness, depth and intensity.

The other coffee is superior, the chocolate in Huiganzhong is obvious, and the taste of the full cup is distinct and balanced.

By the way: Bolivia is a landlocked country in South America, 1/3 of the territory is the Andes, the terrain is rugged, the elevation is very high, the capital; La Paz claims to be the highest capital in the world, which is taller than Lhasa, and the yungas region also has the Ronggas Highway, the world's first dangerous road known as the "road of death". But one of the poorest countries in South America has excelled in the production of organic coffee and cocoa in recent years and has begun to join the ranks of boutique coffee.