Bolivian coffee Central and South American coffee

High-quality coffee beans are refined by water treatment. The coffee beans with less impurities can be obtained by the water washing method, but if the water quality and time are not properly controlled during the fermentation process, the coffee beans will easily be infected with the sour taste of excessive fermentation. and dry beans also need to pay attention to timely re-inspection to prevent coffee beans from being contaminated by wet ground and sundries. Processed beans should be dried in time, and the drying should also have a certain degree. Generally, the moisture content of processed beans is 11% 13%. Insufficient drying can easily make beans moldy, and excessive drying can easily affect the flavor of beans.

In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The great frost of 1957 seriously damaged Brazil's coffee industry, while Bolivia (Bolivia) benefited from it and developed rapidly. Bolivian coffee is grown at an altitude of 180,670 meters above sea level, and the Arabic washed coffee beans are exported to Germany and Sweden, which are not the best today and have a bitter taste.