Introduction to the producing area of Bolivian Coffee Flavor description Price Manor

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.

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.

Variety: Typica

Country: Bolivia (Bolivia)

Production area: Bolivia Yungas Uchumachi No l berto Mamani

Altitude: 1900-2100 m

Baking: shallow baking

Pre-incense: light sour aromas of hazelnut, tangerine peel and Hawthorn

Production: it is recommended that the ratio of gouache to powder is 1:15, the water temperature is 90 ℃, the extraction time is about 2 minutes, and the water in the tail section is not needed.