A brief introduction to the taste characteristics of Bolivian coffee bean varieties

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A brief introduction to the characteristics of coffee varieties in Qianjie-Bolivia

Speaking of coffee-producing countries in South America, the first thing that comes to mind is not Brazil, Panama and other famous coffee-producing countries! But today we are not talking about these two countries, but Bolivia, a small coffee-producing country that few people know about.

Bolivia is adjacent to Brazil, and as a country with many Arabica varieties, the flavor of Bolivian coffee is very different from that of Brazil. Bolivian coffee is mainly grown in the Andes, from north to south, across seven countries in South America. The diurnal temperature difference at high altitude and the changeable microclimate are favorable conditions and advantages for Bolivian coffee cultivation.

The varieties planted in Bolivia are the traditional tin card, Kaduai, red and yellow Cadura and other varieties. However, with the continuous development of the coffee market, in the past decade, many estates in Bolivia have introduced other varieties, including the hot Rosa, Pacamara, SL28 and other varieties.

Bolivian coffee flavor is typical, with a very unique and obvious regional flavor. Bolivian coffee has citrus-like acidity, high sweetness, slight floral aroma and bright acidity.

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