Medium acidity Bolivian Coffee Manor area introduces the characteristics of Bolivian coffee beans in Xuemai Manor

The acidity is medium and low, but the feeling is not monotonous, but calm and generous, soft and fresh. In the sour taste, you can even feel the sour taste of citrus fruits.

The overall taste of Bolivian coffee is rich and balanced, in addition to the beautiful sour taste, there is also a shallow chocolate flavor, smooth taste is more smooth, by contrast, the bitter taste is not obvious. The aftertaste of the coffee is very good, and the sweet taste in the mouth lingers after drinking it. It is an unforgettable experience that Bolivian coffee was really commercially produced in the 1950s (at first coffee trees were only planted around the house as a fence). In a very short time, however, the coffee industry developed rapidly, thanks to the influence of the frost in Brazil in 1975. At that time, the coffee industry in Brazil was greatly affected, and the coffee industry in Bolivia took the opportunity to develop rapidly into TIGTAG Coffee, the Bolivian coffee of the world.

This is a strange country, the legal capital is Sucre, and the seat of government is La Paz. While Sucre has only the Supreme Court, La Paz is the seat of the government and parliament.

Bolivia is a landlocked country, about 1/3 of the territory is the Andes, rugged terrain, high altitude. La Paz is known as the capital with the highest elevation in the world. Although there is no beautiful tropical seaside scenery, the lake scenery and the unique scenery of the Andes are also extremely nostalgic, and the Uyuni Salt Lake, known as the Mirror of the Sky, is a wonder of the world. Without a developed economy, this is one of the poorest countries in South America. But the people here are quite optimistic and open, and it is true that different people have different pleasures of life. The main problem facing coffee producers is to strive to maintain stable quality. The coffee here is generally well-balanced and refreshing, with a unique aroma.

Ecuador is one of the few countries in South America that produces both Arabica coffee and Robbins coffee. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (Chanchamgo Valley), which divides into two series of mountains, extending from south to north to the Arabian coffee tree in central Ecuador, which was first introduced to Ecuador (Ecuador) in 1952. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. Ecuadorian coffee can be divided into first class according to quality (No. 1) and Extra Superior. They are mainly exported to the Nordic countries of Scandinavia. In the past, Bolivian coffee trees used to serve as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The coffee industry in Brazil was badly damaged by the great frost in 1957, while Bolivia (Bolivia) benefited and developed rapidly. Bolivian coffee is grown at an altitude of 180,670 meters above sea level, and the Arabic washed coffee beans are exported to Germany and Sweden. They are not the best in taste today and have a bitter taste.