Coffee Snow vein Manor in Bolivia with medium and low acidity

Most Bolivian coffee is of average quality, but in recent years the production of specialty coffee has developed rapidly, and a lot of very good beans have appeared. In recent years, the COE (Cup of Excellence) system, which was first implemented in Brazil, has gradually become popular. Bolivia has also introduced this system. On the one hand, it can stimulate the enthusiasm of coffee farmers, on the other hand, it is also to improve the quality of coffee. COE beans are better than ordinary coffee, whether they are green beans or roasted coffee.

Bolivian coffee aroma rich and unique, whether it is the aroma of beans after grinding or the aroma of the coffee made are quite obvious, similar to the mixture of floral and fruit aroma, impressive.

[Reprint] Coffee Melting Tour (XXV) Bolivian Coffee

The acidity is medium and low, but the feeling is not monotonous, but calm and generous, soft and fresh. You can even feel the sourness of citrus fruits when you taste them in the sourness.

Bolivia coffee overall taste rich and balanced, in addition to the good sour taste there is a light chocolate flavor, smooth taste is to give people a smooth feeling, in contrast to the bitter taste is not obvious. The aftertaste of coffee is very good. After drinking, the sweet taste in the mouth lingers. The wonderful experience brought by this coffee is unforgettable.

[25] Bolivian Coffee

Each coffee-producing country should not be ignored, because good coffee is not divided into countries. Good coffee should be shared with everyone. Although Bolivia's coffee is not very famous, I believe that with the enthusiasm and seriousness of the people here, Bolivia's good coffee