Bolivian coffee beans taste chocolate sweet and soft acid

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Front Street-introduction to Bolivian Coffee

Bolivia, located on the southeast side of Peru, is an alpine country. La Paz (capital) is 3660 meters above sea level. Coffee cannot be grown in such a cold place. But YUNGAS, northeast of La Paz, borders the Amazon basin. The altitude is a little lower. About 1500-2500 meters. The average annual temperature is about 10-15 degrees without frost damage in winter. Fertile soil is the characteristic of the main coffee producing areas in Bolivia.

Coffee variety

Iron pickup is the most widely grown variety of coffee in Bolivia, and some farmers also grow other varieties, such as Kaddura.

Treatment method

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.

Flavor expression

Coffee produced at high altitudes in Bolivia usually has a deep and full sweetness, soft citrus acidity and black fruit and berry flavors. Coffee produced at relatively low altitudes shows a balanced taste, excellent chocolate sweetness, soft acidity, and malt and dried fruit flavors.

The flavor of Bolivian coffee, although it may be slightly inferior to Kenya, Ethiopia, Panama, Geisha, which has a very strong flavor of beans. But Bolivian coffee is grown in a unique altitude and fertile soil, characterized by an excellent sense of balance and sweetness, and is very different from most coffees in flavor. Chocolate flavor appears in the mouth, and the smell of flowers is followed by a new sense of taste.

Knowledge: ECX is a state-owned institution, coffee as one of the main trading items, accounting for nearly half of the transaction share.

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