Bolivian coffee transportation difficulties limit the speed of its coffee development boutique coffee

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Bolivia (Bolivia)

Bolivian coffee has limited the development of its coffee due to transportation difficulties, but its quality is not poor at all.

Bolivian beans are of good quality, with obvious fruit tonality and sometimes floral fragrance.

Especially when Miki Suzuki of Japan won the world runner-up with Bolivia's geisha at the WBC (World barista Competition) held in Seoul in 2017.

Bolivia, the coffee producer, is better known.

Most of the Bolivian beans are iron pickup, Kaddura and Kaduai, and they are grown organically almost everywhere.

Bolivia has a variety of topography; its capital, La Paz, is 3500 meters above sea level in the western part of the country.

High altitude brings great advantages to coffee cultivation, but the Bolivian coffee industry is still weak, with an annual output of only 150000 sacks.

Farmers in Bolivia mainly use water washing to treat raw beans, and some occasionally use sun or honey treatment.

It is worth mentioning that because Bolivia has a colder climate than other coffee-producing countries, many farmers use machines to dry rather than sun-dry.

Coffee produced at high altitudes in Bolivia usually has black fruit and berry flavors.

On the other hand, coffee produced at relatively low altitude shows a balanced taste.

Excellent chocolate sweetness, soft acidity, and malt and dried fruit flavors.

Country: Bolivia

Altitude: 3812m

Producing area: Lake Titicaca

Baking degree: medium baking

Treatment: washing

Variety: iron pickup

Producer: tapping Baigabana small farmers

Flavor: dried aromas of roasted nuts and almonds, orange and pomelo

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