Description of Bolivian Coffee Flavor introduction to the taste of boutique coffee beans

Bolivia's high-quality manor, altitude is very high, the environment of low temperature all the year round, so that coffee fruit growth is slow, close enough, aroma is charming, floral flavor is obvious, such as careful processing, picking the same maturity of cherries, often have a clean and delicate high-grade taste, this elegant vanilla and peach flavor is very attractive, this champion bean flower aroma is very diverse, vanilla and honey sweet feeling is very lasting

One third of Bolivia's territory is Andean, rugged terrain, mainly road transport, accounting for more than 85 per cent of transport. The main railway and road networks are concentrated in the west, and remote areas rely on air communication. But road coverage is the lowest in South America. Moreover, there is also the Ronggas Highway, the world's most dangerous road known as the "Road of Death". It has no developed economy and is one of the poorest countries in South America. However, the territory has beautiful lake scenery and unique scenery of the Andes Mountains. The Salt Lake of Uyuni, known as the mirror of the sky, is a wonder of the world.

We know that Arabica coffee cannot be grown at altitudes higher than 2000 meters, and if the altitude is too high, the coffee trees 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.