[3] A brief discussion on Bolivian coffee does Bolivian coffee have honey treatment? What's the flavor?

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The Soul of Andes from the Roof of the World-Bolivia

It really makes people love and hate. Bolivia is one of the five most diverse countries in the world. It is a landlocked country surrounded by five countries and deeply affected by it. It has a population of more than 1000. The indigenous Indians, who account for about 60% of the total population, are divided into 36 ethnic groups. Mixed Indo-European (Mestizo) accounts for 26%, in addition to 100 European and other ethnic groups. There are Illmani peaks up to 6462 meters above sea level, Lake Titicaca, the highest navigable mountain lake in the world, and tropical rain forests at 3812 meters above sea level. Such a variety of terrain can be said to be a paradise for fine coffee micro-batches.

However, the output of Bolivian coffee is declining year by year, from 1997 to 2014, the export volume dropped to only 1x4. According to Roast Magazine, its coffee production ranked 38th and even ranked 35th in the United States. Fine micro-batch Bolivian coffee can be said to be very precious and hard to find. This is due to the backward economic development and infrastructure of Bolivia, which is still the poorest country in South America. In addition, due to the unique and changeable terrain, Bolivia has become a key factor in coffee processing, transportation and quality killer because of poor infrastructure.

The Shengxiang Manor in Bolivia is loved by many people!

At the beginning of the 2008 harvest season, we decided to do a small batch of honey treatment on an experimental basis, that is, the batch released today.

However, due to the lack of materials in Bolivia and the lack of special de-sticking machines like Costa Rica, this batch is completely manual in dealing with the sticky layer outside the sheepskin, but because of its high altitude, the color of its appearance is not as deep as Costa Rican honey treatment, and the washing batches of Shengxiang Manor in the same period remain at the same level, but the honey treatment, after cup testing, is found to have a completely different flavor. This is the experience we never had when testing Bolivian samples. The sweet and sour taste of hazelnut is very special and should be highly recommended.

The high-quality estates in Bolivia are very high above sea level, and most of them grow traditional Typica species at high altitude and low temperature all the year round. As a result, the high-altitude Typica here is not as large as its neighbors, but it retains a more diverse and rich aroma and flavor. In particular, this batch of honey treatment has a special aroma and flavor, which is completely different from the honey-treated coffee in Central America.

Flavor description: roasted almond, cream, sweet, milk chocolate, sweet fruit