The taste of long-lasting boutique Bolivian coffee introduces Yongas, northeast of La Paz.
Dry fragrance: various flowers, sweet vanilla, full aroma, sweet spices, honey
Wet fragrance: flower fragrance, refreshing perfume, sweet chocolate, berries
Sipping: many kinds of floral aromas, excellent cleanliness and fineness, fine vanilla sweet, delicate sugar, peaches, apricots, sour and sweet, premium Burgundy red wines, vanilla plants, green apples, white grapefruit, essential oil aromas, delicate and smooth touch, sweet finish and long-lasting aromas. 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)
Farm area: 2500 hectares
Coffee garden: 200 ha
Altitude: 2100 m
Certification: Organic (Ceser & USDA ORGANIC Certification)
Variety: Typica
Treatment: the goal of planting coffee in the whole Takesi manor of Wet process and Mechanized Drying 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 natives, the place name and the snow water from the mountains, also known as Takesi. After the publication of the 2009 CoE final, Takesi is no longer unknown and proud. Thanks to the high-quality estates in Bolivia, the elevations are very high, and the perennial low temperature environment makes the coffee fruits grow slowly, compact enough, the aroma is also charming, and the flower aroma is obvious, such as careful treatment, cherries with the same maturity, often have a clean and meticulous advanced taste, this elegant aroma of vanilla and peach is very attractive The fragrance of this champion bean is very diverse, vanilla and sweetness are very lasting. I remember that the admirable champion bean in 2007 was Coffee Manor, but her score was overtaken by the 2008 champion Cafe de Cordillera, when the international judges gave it a high score of 92.03. in 2009, Takesi Snow vein Manor scored 93.36 points, exceeding the 2008 champion, and the bidding price was as high as US $35.05. it was the highest bid in 2009 in the CoE national competition! Osher has been bidding for Bolivia's champion beans for three years in a row. She is really attracted by her delicate floral fragrance, charming sweet vanilla and clean and changeable flavor. In 2010, due to many factors, Bolivia decided to cancel the national competition. Looking at this batch of Takesi winning beans, we found that Takesi Manor had mixed feelings and hard-won results. The treatment of drinking water and coffee after harvest was all ice-cold mountains and rivers, so we gave her a nickname: Takesi Snow vein Manor. In addition to a low-temperature and pollution-free environment, fertile and well-drained volcanic soil is also an element of coffee flavor. Although the owner of Agrotakesi SA is rich, he secretly respects nature and the way to live in peace, does not over-cultivate, and retains a large number of primitive forests and diversified ecological environment. It is famous for its crops such as apples, orchids and flowers, and now it has won the championship of the coffee contest. Takesi is even more famous.
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Coffee bean grinding technology Coffee Powder Italian Coffee production process Italian blending
With beans and suitable equipment, finally, there are human factors that we can control. Because the extraction conditions of espresso are very extreme, there are slight changes in the production process. Finally, the coffee cup will be magnified by several cups, dozens of times or even hundreds of times, and the feeling after the entrance is very strong and unbearable. So, we...
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The phenomenon of overextraction of packed coffee powder Italian blending of coffee beans and commercial blending of Italian flavor
Filling the coffee powder into the powder bowl, the amount of coffee powder should be just right, neither too much nor too little. My general habit is about 17 grams. After the coffee powder is loaded into the powder bowl, wrap the coffee powder with tools or hands, and distribute the coffee powder evenly in the whole powder bowl, so as to make the extraction uniform and avoid the channel effect (
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