Bolivian Javanese flavor description of Bolivian manor features

Bolivia is one of the poorest countries in Latin America, a landlocked country bordering Brazil and Colombia. Although it is a country with great potential for coffee exports, its production has been quite scarce and the conditions for growing coffee are excellent, but the challenges are also extremely daunting, resulting in an extraordinarily rich agricultural history built on a very difficult land.

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 sweet very long-lasting.

Bolivia's coffee production is dominated by a smallholder production system, with 23000 small farms ranging in size from 2 to 9 hectares, and in particular, about 40 per cent of Bolivia's coffee culture is mainly sold domestically. The main varieties are Arabica, such as Iron pickup, Kaddura, Cleo, Kaduai and Kadiwen. The production season is from July to November, most of them are washed coffee beans, only some of them are sun-treated.

Cafe Takesi restaurant, which ranges from 1900 meters to 2400 meters above sea level, is one of the largest coffee growers in the world. Mount Mururata, part of the Royal Andes, is one of the few Inca trails leading to the Takesi Valley.

The Takesi River, which is rich and pollution-free from the melting of the Royal Mountains, is used in all agricultural tasks, especially in the process of post-harvest coffee. During peak hours, the presence of clouds stabilizes heat and solar radiation, thus affecting better photosynthesis. Our deep well-drained organic land is volcanic in nature, preserving the overall diversity of major biodiversity and translating into better biological natural control. These natural conditions prolonged the development of the fruit from flowering to harvest, and reached the fruit with better aroma and taste quality in 11 months.

Bolivian Javanese style narration:

Dry aromas can feel peach, wine, sweet strawberries, berries.

The mouth can feel the rich aromas of mango, wine, passion fruit, peach,

Sweet smell of berries and strawberries, floral aroma, solid overall flavor and high complexity.

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

100% varieties of round beans

1600-1650 meters above sea level