Introduction to the roasting degree of high-quality coffee beans in Bolivia

Bolivian coffee has the advantage of high altitude and excellent coffee varieties, where traditional iron pica and small amounts of kadura are highly valued on the world market. Coffee trees used to be planted around gardens as hedges and ornamental plants in Bolivia. Real commercial production began in the early 1950s. Bolivia benefited from the severe frost of 1957, which severely damaged Brazil's coffee industry and quickly expanded. Bolivian coffee is grown at an altitude of 18,000 to 2,670 meters, among which Arabic washed coffee beans are exported to Germany and Sweden, which is not the best taste today, and a bit bitter. South America is rich in coffee beans, Bolivia is no exception. The unique tropical rain forest environment in some parts of Bolivia provides excellent natural conditions for the growth of organic coffee. Bolivian coffee aroma is rich and unique, whether it is the aroma of beans after grinding or the aroma of coffee made is quite obvious, similar to the mixture of floral and fruit aroma, impressive

Takesi Manor, drinking water and coffee after harvest treatment, with the melting of the mountains are cold snow mountain water, so we give her a nickname: Takesi Snow Ridge Manor; In addition to the low temperature and pollution-free environment, fertile and well-drained volcanic soil is also an element of full coffee flavor. Although Agrotakesi SA's group is rich, it deeply respects nature and lives in a peaceful way. It does not over-cultivate, and retains a large number of virgin forests and diverse ecological environments. It is famous for crops such as apples, orchids, and flowers. Now it has won the coffee competition champion. Takesi's reputation has spread even further.

Remember that the 2007 winner was Café de Cordillera, whose score was overtaken by the 2008 winner Café de Cordillera, who scored 92.03 points by the international jury, and Takesi Snow Pulse Manor, which scored 93.36 points in 2009, surpassing the 2008 winner and bidding for up to $35.05, the highest bid in 2009 in the CoE competition! Osher has been bidding for Bolivia's champion beans for 3 consecutive years, attracted by her delicate floral, charming sweet vanilla and clean and varied flavors! In 2010, due to a combination of factors, Bolivia decided to cancel the national competition. Looking at this batch of Takesi winning beans, it was a mixed feeling. Wash Bolivia with a cup of water by hand. It is recommended to wash Bolivia with 15 g powder at 87 ℃, water powder ratio 1:15, moderate grinding (small Fuji ghost tooth knife 3.5-4 grinding), V60 filter cup, first water injection 30g water for 25s steam-steaming, injection to 110g water cut off water, wait for the powder bed water to drop to half, then inject water slowly until 230g water, tail section does not, extraction time 2:00 s.

Flavor: Dry aromas of roasted nuts and almonds, soft fruit acids of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of nutty milk, cleanliness and balance are also quite eye-catching, and the herbal aroma in the aftertaste is quite charming.