Introduction of Alabica Coffee producing area in Bolivia by Water treatment method

Coffee is rich in oils, fatty acids and other compounds. All these chemicals are collectively called "soluble substances" and give coffee flavor-they are extracted from coffee powder during brewing.

When the coffee bean is roasted, the strong heat evaporates the water in the center of the bean, and the volatile oily substance is extracted to cover the outer surface of the bean.

But this substance is not technically oil. It evaporates easily when it is exposed to air, which is why the longer it is kept, the less greasy it is.

Not all beans produce the same amount of oil, so be careful when using grease to approximate freshness. Light baking does not take long, so it is not as greasy as deep baking looks (although light baking should have a dull luster).

Beans decaffeinated by Swiss water treatment will also look a lot less glossy.

Arabica coffee cannot be grown in cold places above 2000 meters above sea level. if the altitude is too high, coffee trees will frost because the temperature is too low. So Bolivian coffee is mainly grown in the Yungas region northeast of La Paz. It borders the Amazon basin and is about 1500-2500 meters above sea level with an average annual temperature of about 10-15 ℃. Therefore, it ensures the suitable temperature for the growth of coffee and protects the coffee plant from frost. In addition, the Bolivian coffee growing area has a distinct dry and wet season and fertile soil, which is a paradise for the development of boutique coffee. Bolivian coffee is usually picked by hand and is mostly processed by washing.

The early Bolivian coffee was of low quality and the market was very poor. Usually the picked coffee fruit is bumped all the way to the processing plant after a simple peeling treatment. Due to the imperfect infrastructure, the traffic is underdeveloped. Coffee farmers have to overcome the rugged mountain road and transport the beans to the higher altitude area of La Paz for washing. If the coffee fruit is not delivered to the processing plant in time, it is easy to ferment and rot on the wet mountain road. As a result, the coffee of good quality has been destroyed.

Bolivia has made a lot of efforts to improve the quality of coffee, stimulate the enthusiasm of coffee farmers and make coffee farmers have a deeper understanding of fine coffee. After the introduction of the COE competition, in the first COE competition held in 2004, there were 13 boutique bean cups with a total score of more than 84 points, and the champion bean score was as high as 90.44 points. In addition, in order to solve the problem of untimely post-processing, a washing treatment plant has also been built in Yanggas area. Let the freshly picked coffee be post-processed as soon as possible to prevent the decline in quality caused by transportation. Coffee farmers are also constantly refining their planting techniques. In short, Bolivia has finally completed a magnificent turn in quality through its own efforts in all aspects.