High altitude coffee: history, variety and flavor of Bolivian coffee

As you have noticed: people, countries and their coffee. Bolivia's high altitude, amazing natural environment and the history of coffee make it a very special place. Bolivia has an interesting past, and although it is a commercially viable coffee exporter, its production has been small. The conditions for growing coffee are excellent, but it is also challenging, which gives rise to a very rich agriculture, with a long history of agriculture based on a very difficult terrain. In 1991, there was a government-led initiative to encourage the endogenous population to participate in coffee cultivation, which led to a broken system that was inconsistent with the quality. The "Excellence Cup" program, launched in 2004, enables buyers to find quality coffee known in Bolivia, but this has become difficult to find.

The coffee produced in Bolivia is very high above sea level, more than 1400 meters above sea level, which makes most of its coffee meet the strict height growth (more than 1450 meters). Peru, Brazil, Argentina and Chila are surrounded by inland, part of the Andes.

Most of the coffee grown is Typeka coffee, as well as Catura coffee and some Katuai coffee. Major coffee growing areas include Yungas, Santa Cruz, Cochabamba, Tariga, Beni and Pando, and more than 90% of coffee production comes from Yungus.

Bolivian coffee is famous for its classic and clean taste. It has delicate, bright acidity and sweetness, with aromas of apple, pear, orange, lemon and apricot. Caramel and mild chocolate flavors may be formed during coffee roasting.