The growing area of coffee beans in Bolivia
Bolivia not only has a unique growing environment, but also has an excellent coffee variety-Typica. For 200 years, the coffee varieties in Yangas have been dominated by the ancient Tibica. The Tibica variety has a balanced and soft flavor, with lively aromas and rich acidity. Unfortunately, tibica production is low and disease resistance is poor, making bolivia's coffee production low. The chances of tasting Bolivian coffee are even rarer. So in order to boost coffee production, Bolivia, like other Central American countries, began experimenting with growing Caturra and Catuai. Kadura varieties have high yield, high quality, rich sour taste and resistance to leaf rust. Kaduai varieties have high yield, strong environmental adaptability and disease resistance. The two varieties were planted with the expectation of maximizing yield while maintaining flavor quality.
Bolivian coffee has a rich and balanced overall taste, rich and unique aroma, similar to a mixture of floral and fruit aromas, impressive. Long years of low temperature environment, so that coffee fruit growth is slow, close enough, aroma is charming, floral aroma is obvious acidity is relatively low, but it does not give the feeling of monotony, but it is soft and fresh, there are citrus fruit sour.
Because Bolivia produces so little, we don't have much chance of drinking it. Because the smaller the yield, the more precious it was. My personal preference for Central American coffee is to expect more from Bolivia, a small but beautiful coffee-producing country.
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Baking methods and production methods of Panamanian coffee beans Pokuit producing area
At present, in addition to Catuai, Typica and Bourbon, the Lamastus family also began to plant Geisha varieties a few years ago. In spite of this, Elida Manor used Catuai in all the batches of the Best of Panama competition, but achieved good results again and again, which shows that its geographical environment and excellent postharvest treatment technology bring good quality and special flavor to the coffee.
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Colombian Coffee-quality introduction
In terms of yield or texture, Colombian coffee is first produced by Medellin, which is characterized by full granules, rich nutrition, moderate acidity, good balance, rich aroma and soft taste. In addition to Medellin, the provincial capitals of two neighboring provinces in the south, Armenia and Manizales, are also famous coffee producers.
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