Characteristics of Bolivian boutique coffee beans Santa Cruz Manor Java Coffee

Bolivian coffee

When it comes to boutique coffee in Bolivia, it is necessary to mention the Caranavi producing area of Yungas, as well as the soul Pedro Roderiguez. Pedro has been growing coffee in Bolivia for 30 years, and it can be said that it has witnessed the precarious prosperity of Bolivian coffee cultivation / export, while still guarding the original intention. In the past, Pedro is committed to the cooperation of small farmers to guarantee preferential and high prices, supplemented by strict quality control and guidance for small farmers.

Characteristics of Santa Cruz producing area

As we all know, fine coffee attaches great importance to the altitude of planting, but at the same time, the producing areas with high latitudes can make up for and add to the height. For example, 1600m above sea level near the equator is a completely different concept from the pico Nanguo of Guatemala (about 15 degrees north latitude). Taiwan straddles the Tropic of Cancer, which is located at the northernmost end of the coffee growing belt. If the altitude reaches 1000m, it is a great elevation. This is the reason. Santa Cruz has a full latitude of 18 degrees, and it is planted in the virgin forest mountains of 1500m-1750m, which is really a very advantageous condition. Take a look at the map, for example, the Huila producing area of Colombia is about 2 degrees, and the southernmost tip of Guerulu is farther north than Santa Cruz. The location of Pedro has an added advantage here. Since the latitude is two degrees higher than that of Karana and the production season is usually nearly a month later, it is more convenient to take into account both farm management and busy harvest operations. The latitude of Karanabi is about 16 degrees south, while that of Santa Cruz is 18 degrees south, which is nearly two degrees lower than that of Santa Cruz. We believe that the quality of this area has the potential to surpass that of Karanabi.

Samapata Java species from Santa Cruz, Bolivia

Bolivia Santa Cruz Samaipata Java

■ country Bolivia (Bolivia)

■ producing area Santa Cruz (Santa Cruz)

Samapata (Samaipata)

■ 1600 meters above sea level +

■ variety Java (Java)

■ annual rainfall 1200 mm

■ cherry harvest all red cherry 22Brix

■ producer Roderiguez family

■ GPS S18 °10 & # 39 * * 29 "W63 °46 & # 39 * * 10"

Washing and insolation by ■ treatment

Flavor essay (solarization batch)

Raw beans have the sweet smell of cantaloupe. The dry aromas are strawberry, blueberry, grape and peach aromas, while sipping is still dominated by blueberries, peaches and grapes, with elegant floral and soft fruit wine aromas.

Flavor essay (washing batch)

Dry aromas of citrus, orange peel, lime, white peach and frangipani. When sipping, you can feel the citrus flavors such as lime, grapefruit, grapefruit and orange peel, with elegant aromas of orange blossoms, green tea and caramel at the end.