Introduction to the flavor producing areas of Bolivian boutique coffee with average quality

Most of Bolivia's coffee is of average quality, but in recent years the production of specialty coffee has developed rapidly and many quite good beans have emerged. 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 is rich and unique, whether it is the aroma of beans after grinding or the aroma of coffee produced are quite obvious, similar to the mixture of floral and fruit aroma, impressive.

Coffee 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. Arabica coffee cannot be planted in the cold land above 2000 meters above sea level. If the altitude is too high, the coffee tree will freeze due to the low temperature. Bolivian coffee is mainly grown in the Yungas region northeast of La Paz. Bordering the Amazon River basin, it is about 1500-2500 meters above sea level and has an average annual temperature of about 10-15 ° C. Therefore, the appropriate temperature for coffee growth is guaranteed, and coffee plants are protected from frost damage. In addition, Bolivia coffee growing areas dry and wet seasons, fertile soil, is the development of fine coffee paradise. Bolivian coffee is usually hand-picked and processed by washing

Early Bolivian coffee was of poor quality and poorly marketed. The coffee cherries are usually picked and then simply peeled and sent all the way to the processing plant. Due to inadequate infrastructure, transportation is underdeveloped. Coffee farmers have to overcome rugged mountain roads to transport beans to higher altitudes in La Paz for washing. Coffee cherries that don't get to the processing plant in time can easily ferment and rot on wet mountain roads. As a result, the coffee that was originally of good quality was destroyed.

Bolivia has made many efforts to improve the quality of coffee, stimulate the enthusiasm of coffee farmers, and make coffee farmers more aware of fine coffee. After the introduction of COE competition, in the first COE competition held in 2004, there were 13 high-quality bean cups with a total score of 84 points or more, and the champion bean score was as high as 90.44 points, and the price of raw beans also rose accordingly. In addition, in order to solve the problem of late post-treatment, a washing treatment plant has also been built in the Yangas area. Let the freshly picked coffee be post-processed in the fastest time to prevent quality degradation due to transportation. Coffee farmers are also constantly refining their own cultivation techniques. In short, Bolivia has finally completed a magnificent turn in quality through its own efforts in all aspects.