Introduction of Bolivian Coffee Grinding Variety characteristics and Taste Manor with charming aroma

Bolivian coffee is of low quality and the market is very poor. Usually the picked coffee fruit is bumped all the way to the processing plant after a simple peeling treatment. Due to the imperfect infrastructure, the traffic is underdeveloped. Coffee farmers have to overcome the rugged mountain road and transport the beans to the higher altitude area of La Paz for washing. If the coffee fruit is not delivered to the processing plant in time, it is easy to ferment and rot on the wet mountain road. As a result, the coffee of good quality has been destroyed.

Bolivia has made a lot of efforts to improve the quality of coffee, stimulate the enthusiasm of coffee farmers and make coffee farmers have a deeper understanding of fine coffee. After the introduction of the COE competition, in the first COE competition held in 2004, there were 13 boutique bean cups with a total score of more than 84 points, and the champion bean score was as high as 90.44 points. In addition, in order to solve the problem of untimely post-processing, a washing treatment plant has also been built in Yanggas area. Let the freshly picked coffee be post-processed as soon as possible to prevent the decline in quality caused by transportation. Coffee farmers are also constantly refining their planting techniques. In short, Bolivia has finally completed a magnificent turn in quality through its own efforts in all aspects.

Dry aroma of roasted nuts and almonds, Lake Titicaca of oranges and pomelos is located on the Coya'ao Plateau on the border of Bolivia and Peru. It is the highest and largest freshwater lake in South America, one of the highest freshwater lakes in the world and the highest navigable lake in the world. It is the third largest lake in South America to wash Bolivia with a glass of water. It is recommended to wash Bolivia with 15g powder at 87 degrees Celsius. Gouache ratio 1:15, moderate grinding (small Fuji ghost tooth cutter 3.54grinding), V60 filter cup, the first injection of 30g water for 25s steaming, injection to 110g water cut off, wait for the powder bed water to half and then water injection, slow water injection until 230g water, do not The high-quality estates in Bolivia are all very high above sea level and the environment of long-term low temperature makes the coffee fruit grow slowly, compact enough, the aroma is also charming, and the floral aroma is obvious, such as careful treatment, cherries with the same maturity, often have a clean and delicate high taste, this elegant aroma of vanilla and peach is very attractive, the aroma of this champion bean is very diverse, vanilla and honey are very persistent.