Description of Bolivian Coffee Flavor with supple Fruit Acid Variety characteristics of Fine Coffee beans
South America is rich in coffee beans, and 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. 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, impressive.
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 honey are very persistent
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 3.54grind), V60 filter cup, the first injection of 30g water for 25s, injection to 110g water cut off, wait for the powder bed water to half of the water and then water injection, slow water injection until 230g water, the tail section does not want, the extraction time is 2Jiang 00s.
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 are also quite eye-catching, and the herbal aroma of Yuyun is also quite attractive.
In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The coffee industry in Brazil was seriously damaged by the great frost in 1975, while Bolivia (Bolivia) benefited from it and developed rapidly.
Coffee producing areas in Bolivia:
Bolivian coffee is grown at an altitude of 180,000,670 meters.
Features of Bolivian coffee:
Flavor: high quality mixed coffee
Suggested baking method: medium to deep barbecue
★: general
The market for Bolivian coffee:
The coffee grown in Bolivia, in which Arab washed coffee beans are exported to Germany and Sweden, is not the best today and has a bitter taste.
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Haines, a Swede, in 1924. Elliott founded Esmeralda Farm, which was not a coffee grower but a ranch. Forty years later, Daniel Lou in 1964. Mr. Bidarson's grandfather, Luther Ruffer. Mr. Bidarson bought Esmeralda Farm in order to have an old home after retirement, grandfather Luthor. Born in Sweden, Mr. Bidarsson was president of Bank of America and United.
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Yega Xuefei's coffee trees were planted by European monks (somewhat similar to Belgian monks who advocated planting wheat and brewing beer), and were later transferred to farmers or cooperatives. Yega Xuefei is actually built by surrounding coffee communities or cooperatives, including Edido, Hafusha, Hama and Bdon near the Fog Valley. Most coffee beans are washed with water, but also
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