Introduction of Bolivian boutique coffee bean flavor and taste manor with sour fruit taste

The early Bolivian coffee was of low quality and the market was very poor. Usually the picked coffee fruit is bumped all the way to the processing plant after a simple peeling treatment. Due to the imperfect infrastructure, the traffic is underdeveloped. Coffee farmers have to overcome the rugged mountain road and transport the beans to the higher altitude area of La Paz for washing. If the coffee fruit is not delivered to the processing plant in time, it is easy to ferment and rot on the wet mountain road. As a result, the coffee of good quality has been destroyed.

Bolivia has made a lot of efforts to improve the quality of coffee, stimulate the enthusiasm of coffee farmers and make coffee farmers have a deeper understanding of fine coffee. After the introduction of the COE competition, in the first COE competition held in 2004, there were 13 boutique bean cups with a total score of more than 84 points, and the champion bean score was as high as 90.44 points. In addition, in order to solve the problem of untimely post-processing, a washing treatment plant has also been built in Yanggas area. Let the freshly picked coffee be post-processed as soon as possible to prevent the decline in quality caused by transportation. Coffee farmers are also constantly refining their planting techniques. In short, Bolivia has finally completed a magnificent turn in quality through its own efforts in all aspects.

Bolivia not only has a unique growing environment, but also has an excellent variety of coffee-Typica. In the past two hundred years, the main variety of coffee in Yanggas area is the ancient Tibica. Tibica coffee has a balanced and soft flavor, with lively aroma and rich sour taste. Unfortunately, the low production of Tibika and poor disease resistance have led to low coffee production in Bolivia. There are even fewer opportunities to taste Bolivian coffee. So in order to increase coffee production, Bolivia, like other Central American countries, began to experiment with growing Kaddura and Catuai. Kaddura variety has high yield, high quality, rich sour taste and resistance to leaf rust. Kaduai variety has high yield, strong environmental adaptability and tolerance to diseases and insect pests. Planting these two varieties is expected to increase the yield as much as possible while ensuring the flavor quality.

The overall taste of Bolivian coffee is rich and balanced, the aroma is rich and unique, similar to the mixture of flower and fruit aroma, impressive. The perennial low temperature environment makes the coffee fruit grow slowly, compact enough, the aroma is also charming, the flower aroma is obvious, the acidity is medium and low, but the feeling is not monotonous, on the contrary, it is soft and fresh, with the sour taste of citrus fruit.