Introduction to Bolivian Coffee producing areas with very High altitude and perennial low temperature
Bolivia's high-quality estates, very high altitude, perennial low temperature environment, so that coffee fruit growth is slow, tight enough, aroma is also charming, floral aroma is obvious, such as careful handling, cherries with the same maturity, often have a clean and meticulous high-end taste, this elegant vanilla and honey aromas are very attractive, this champion bean has a variety of floral aromas, vanilla and sweet very long-lasting.
The following is the certificate of this batch of champion beans and the green and beautiful appearance of raw beans:
The goal of planting coffee in the whole Takesi manor is 200ha, but only 13ha is planted and harvested very little Typica species, and the annual yield is only 120bags. This is not only fine agriculture, but also a farming mode that respects nature. Takesi is the name of the local aborigines, the place name and the snow water from the mountains, also known as Takesi. After the publication of the CoE final in 2009, Takesi is no longer unknown, proud and exuberant!
The following is the basic information and cup taste of this batch of champion beans:
The following information is from the European Cup test report and the official website of CoE:
Country: Bolivia, Bolivia
Production area: Yungas of La Paz
Administrative town: Yanacahi
Award-winning Manor: Agrotakesi SA
Landowner: Mauricio Ramiro Diez de Medina
Ranking: No.1 (2009 CoE champion)
- Prev
Introduction to Nicaraguan coffee beans with beautiful sour taste and moderate mellow
Nicaragua is located in central Central America, facing both the Pacific Ocean and the Caribbean Sea. Has a beautiful tropical amorous feelings. Although it is one of the poorest countries in Central America, it produces coffee that is popular with coffee lovers. The development of the coffee industry in Nicaragua is really not easy. Due to the influence of the civil war, coffee production decreased sharply for a time, but only showed an upward trend in recent years. Although
- Next
An introduction to the unique sour, bitter, sweet and mellow taste of Jamaican Blue Mountain Coffee.
The earliest coffee on the island of Jamaica came from Haiti in Latin America in 1728. By 1790, some coffee farmers among the refugees in exile from Haiti had settled in the Blue Mountains and brought coffee-growing technology here. In 1838, Jamaica abolished slavery and allowed liberated slaves to cultivate their own land. Free slaves moved to the mountains to specialize in planting.
Related
- Does Rose Summer choose Blue, Green or Red? Detailed explanation of Rose Summer Coffee plots and Classification in Panamanian Jade Manor
- What is the difference between the origin, producing area, processing plant, cooperative and manor of coffee beans?
- How fine does the espresso powder fit? how to grind the espresso?
- Sca coffee roasting degree color card coffee roasting degree 8 roasting color values what do you mean?
- The practice of lattes: how to make lattes at home
- Introduction to Indonesian Fine Coffee beans-- Java Coffee producing area of Indonesian Arabica Coffee
- How much will the flavor of light and medium roasted rose summer be expressed? What baking level is rose summer suitable for?
- Introduction to the characteristics of washing, sun-drying or wet-planing coffee commonly used in Mantenin, Indonesia
- Price characteristics of Arabica Coffee Bean Starbucks introduction to Manning Coffee Bean Taste producing area Variety Manor
- What is the authentic Yega flavor? What are the flavor characteristics of the really excellent Yejasuffi coffee beans?