Introduction to the taste description of boutique coffee bean manor in Bolivian coffee producing area

In the past, most of the coffee in Bolivia was of mediocre quality, but in recent years, the production of boutique coffee has developed rapidly, and there have been a lot of pretty good beans. In recent years, the COE (Cup of excellence) system, which was first implemented in Brazil, has gradually become popular. Bolivia has also introduced this system, which, on the one hand, can stimulate the enthusiasm of coffee farmers, on the other hand, it is also to improve the quality of coffee. COE beans are better than ordinary coffee in both raw and roasted coffee.

The aroma of Bolivian coffee is rich and unique, both the aroma of ground beans and the aroma of coffee are obviously rich, similar to the mixture of flower and fruit aroma, Bolivia is a landlocked country. About 1/3 of the territory is in the Andes, with rugged terrain and high altitude. La Paz is known as the capital with the highest elevation in the world. Although there is no beautiful tropical seaside scenery, the lake scenery and the unique scenery of the Andes are also extremely nostalgic, and the Uyuni Salt Lake, known as the Mirror of the Sky, is a wonder of the world. Without a developed economy, this is one of the poorest countries in South America. But the people here are quite optimistic and open, really different people have different pleasures of life, coffee in Bolivia really began to be commercially produced in the 1950s (at first coffee trees were just planted around their homes as fences), but the coffee industry developed rapidly in a very short time, thanks in part to the impact of the Brazilian frost in 1975, when Brazil's coffee industry was hit hard. The coffee industry in Bolivia took advantage of the opportunity to develop rapidly.

The advantage of Bolivian coffee lies in its high altitude and excellent varieties of coffee, where the traditional Tibica and a small amount of Kaddura are highly valued in the world market.

Bolivia is not a big coffee producer, but the excellent altitude and climatic conditions of the La Paz Mountains make the coffee produced here is of excellent quality. Bolivian boutique coffee is delicate, bright, sweet and fragrant. It is a typical coffee that makes people feel clean and relaxed. The coffee here has subtle fruity aromas such as pears, apples, apricots, oranges and lemons. On the palate, the taste is pleasant with sweet flavors of malt, chocolate and nuts.

Flavor: dry aromas of roasted nuts and almonds, soft acidity of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of nut milk, cleanliness and balance. The herbal aroma of Yuyun is also quite attractive.

[hand punching reference]

Wash Bolivia by hand with a cup of water, it is recommended to wash Bolivia with 15g powder at 87 degrees water temperature, water powder ratio at 1:15, moderate grinding (small Fuji ghost tooth knife 3.54grinding), V60 filter cup, the first injection of 30g water for 25s, injection to 110g water cut off, waiting for powder bed water to half of water and then water injection, slow water injection until 230g water, not in the tail section, extraction time 2Jiang 00s.