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The characteristics, flavor and taste of Bolivian coffee beans. Introduction to Bolivian coffee in manor production area.

Published: 2024-11-05 Author: World Gafei

Last Updated: 2024/11/05, Bolivia's high-quality estates, very high altitude, perennial low temperature environment, so that coffee fruit growth is slow, tight enough, aroma is also charming, floral aroma is obvious, such as careful handling, cherries with the same maturity, often have a clean and meticulous high-end taste, this elegant vanilla and honey aromas are very attractive, this champion bean has a variety of floral aromas, vanilla and sweet very long-lasting. To

Bolivia's high-quality estates, very high altitude, perennial low temperature environment, so that coffee fruit growth is slow, tight enough, aroma is also charming, floral aroma is obvious, such as careful handling, cherries with the same maturity, often have a clean and meticulous high-end taste, this elegant vanilla and honey aromas are very attractive, this champion bean has a variety of floral aromas, vanilla and sweet very long-lasting.

The following is the certificate of this batch of champion beans and the green and beautiful appearance of raw beans:

The goal of planting coffee in the whole Takesi manor 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 aborigines, the place name and the snow water from the mountains, also known as Takesi. After the publication of the CoE final in 2009, Takesi is no longer unknown, proud and exuberant!

The following is the basic information and cup taste of this batch of champion beans:

The following information is from the European Cup test report and the official website of CoE:

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: Wet process and Mechanized Drying

Champion batch: 24 cases, 825 kg

International evaluation score: 93.36

Cup test code #: CAR-003

Tender price: 35.05 USD

Winning bidder: Maruyama Coffee for Mikatajuku Group, Itoya Coffee and Orsir Coffee (Osher)

Test report of the Osher Cup (start the pot in the middle of an explosion, bake for 12 minutes)

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.

Record of in-depth visit to coffee producing areas in Bolivia

Osher's cup tester has served as the international judge of every CoE national competition, in terms of road conditions and climate, and even visa difficulties, when Bolivia is the most, but her coffee is so fragrant, even if the beer is also full of wild honey sweet, drink at room temperature, that beer is like foaming caramel syrup, so far, the aftertaste is endless