Introduction of Bolivian Coffee Flavor and Taste Fine Coffee beans from Manors in Bolivia Coffee producing areas

Coffee is grown in lower and humid areas, and after harvest, coffee farmers send coffee fruits or sticky shell beans to higher elevations to La Paz for further washing and drying. But the mountain road is steep, vehicles and horses are traveling together, and it takes more than 10 hours to get to the processing plant when there is a traffic accident. Along the road, there are many tombstones killed in car accidents. The coffee industry road in La Paz and Yonghas is known as the "road of death." Bolivia is located on the southeast side of Peru and is a country of high mountains. La Paz is as high as 3660 meters above sea level, and coffee cannot be grown in such a cold place. When the Yangjas region in the northeast of La Paz borders the Amazon Basin, the sea wave is slightly lower, about 1500m to 2500m, the average annual temperature is about 10 ℃ ~ 15 ℃, and there is no frost damage in winter. The fertile soil is the characteristic of the main coffee producing areas in Bolivia. The variety of coffee from Yangjas. Give priority to the delicious Tibica.

The first extraordinary Cup was held in Bolivia in 2004. A total of 13 boutique bean cups scored more than 84. Be selected into the gold list. The top three are all from Karanawi. Champion Dou scored as high as 90.44. The European and American jury was astonished. It is called the boutique coffee of Bolivia. It is as mellow as honey jade.

The results of the 2009 Bolivia extraordinary Cup are even more eye-catching. It has a total score of more than 84 for 30 boutiques. This is more than double the number of 13 in 2004. And the top six scores are all above 90 points. Champion beans are as high as 93.36 points. The final auction was at a high price of $35.05 per pound.

It's a pity. Bolivia produces little. The annual output is between 6000 and 10000 tons. The main reason is that the hardware is relatively backward. The important reason is that the altitude is too high. But the delicious and low-yield Tibica is also to blame. In recent years, under the advice of experts. Kaddura, which has a high yield and good flavor, is also planted. Kaduai. It is hoped that midwifery can be improved.

Generally speaking, high-quality coffee beans from producing countries are more suitable for shallow roasting to medium roasting. It is rare for anyone to re-bake. So as not to empty the flavor. But Bolivian coffee beans have special powers. Shallow. Medium. It is suitable for both depths. I'm not afraid of re-baking. It is quite suitable for French baking with two exploding tails. It tastes mellow and sweet. It has a charming aroma of turpentine and mellow wine. The third wave of counter-cultural coffee in the United States is often roasted in French with Bolivian coffee. In addition, light-roasted and medium-roasted Bolivian coffee has bright sour berry aromas. Aromas of almonds and hazelnuts. It's charming.