Introduction to the sour taste of Bolivian coffee with sour fruit and the taste characteristics of varieties.

Bolivian coffee has a rich and balanced overall taste, rich and unique aroma, similar to a mixture of floral and fruit aromas, impressive. Low temperature environment for many years, so that coffee fruit growth is slow, compact enough, aroma is also charming, floral aroma is obvious acidity is relatively low, but it does not give the feeling of monotony, but appears soft and fresh, there are citrus fruit sour

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.

Bolivia not only has a unique growing environment, but also has an excellent coffee variety-Typica. For 200 years, the coffee varieties in Yangas have been dominated by the ancient Tibica. The Tibica variety has a balanced and soft flavor, with lively aromas and rich acidity. Unfortunately, tibica production is low and disease resistance is poor, making bolivia's coffee production low. The chances of tasting Bolivian coffee are even rarer. So in order to boost coffee production, Bolivia, like other Central American countries, began experimenting with growing Caturra and Catuai. Kadura varieties have high yield, high quality, rich sour taste and resistance to leaf rust. Kaduai varieties have high yield, strong environmental adaptability and disease resistance. The two varieties were planted with the expectation of maximizing yield while maintaining flavor quality.