Bolivian Snow vein Manor Coffee Grinding degree, taste and flavor description manor introduction

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. 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 badly damaged by the great frost in 1957, while Bolivia (Bolivia) benefited and developed rapidly. Bolivian coffee is grown at an altitude of 18000 to 2670m, and the Arabic washed coffee beans are exported to Germany and Sweden, which are not the best today, and Bolivia has about 12000 hectares of coffee plantations with a bitter taste. these coffee plantations are generally located in remote areas, coupled with Bolivia is a landlocked country, so There is always no way for the country to ship coffee of export quality in the right season.

Because of the importance of transportation and coffee production to people's livelihoods, Coca, like several other South American countries, is more attractive to people living in poor areas.

According to Fuligao coffee experts, the original Bolivian coffee will taste a little bitter, but the quantity and quality of coffee have improved because the new coffee tree has replaced the old one. With the improvement of the country's coffee industry, more of its coffee beans will enter the world coffee market Bolivia is a landlocked country in South America, neighboring Brazil, Chile, Argentina, Peru and Paraguay. Its main topography is the plateau, with an average elevation of more than 3000 meters, making it the highest plateau country in the world. Bolivia, with a temperate climate, is rich in natural resources and is known as a "donkey sitting on a gold mine". In addition to the famous mineral deposits, there are the ruins of the Inca Empire, which perished after the Spanish invasion, and the second largest natural gas field in South America after Venezuela. Of course, the most famous is the Uyuni salt marshes, and the coffee in Bolivia is also excellent!

Traditional Typica species are mostly grown on high mountains with rich volcanic soil more than 2000 meters above sea level. The source of water for coffee treatment also comes from melted snow water in the mountains, which is completely pollution-free. Because of its high altitude and low temperature all the year round, the Typica species here is not as big as that of neighboring countries, but it has more diverse fragrances and fuller sweetness. Clean sweet malt, delicate and elegant aromas of orange, red jujube and lemon peel. In the aftertaste, the sweetness and aroma are very long-lasting. Most of the coffee in Bolivia is 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, impressive.