Almond dry aroma Bolivian coffee grind characteristics Variety flavor taste introduction
The legal capital, seat of the Supreme Court, has a population of 284,000 and an altitude of 2790 meters. Founded in 1538, the city was formerly known as Chuquisaca. In 1809, the city broke out the first uprising against Spanish rule in South America. Bolivia declared independence here in 1825. It was designated as the capital in 1826. In 1839, it was renamed Sucre in honor of the second president of Bolivia, General Antonio Jose Sucre. In 1898, the central government, presidential palace and parliamentary hall were moved to Las Vegas. The Supreme Court remained in Sucre. Sucre has been listed by UNESCO as a cultural heritage of mankind. Bolivia's national emblem has an oval in the middle.
There are sun, mountain, bread tree, camel, grain and other patterns on the round surface. The bottom half of the circle has ten pentagrams representing the nine provinces that make up Bolivia and the coastal provinces taken by Chile; the top half reads Bolivia in Spanish. Three flags hang on each side of the oval; a rod and weapon cross the back, symbolizing authority; and a "cap of freedom" at the top of the rod on the left. At the top of the oval is a large vulture known as the condor, symbolizing strength and freedom. The eagle is flanked by cassia branches and olive branches, representing the pride of the people of the country in their national freedom and their desire to live in harmony with other peoples.
Wash Bolivia with a cup of water by hand. It is recommended to wash Bolivia with 15 g powder at 87 ℃, water powder ratio 1:15, moderate grinding (small Fuji ghost tooth knife 3.5-4 grinding), V60 filter cup, first water injection 30g water for 25s steam-steaming, injection to 110g water cut off water, wait for the powder bed water to drop to half, then inject water slowly until 230g water, tail section does not, extraction time 2:00 s.
Flavor: Dry aromas of roasted nuts and almonds, soft fruit acids of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of nutty milk, cleanliness and balance are also quite eye-catching, and the herbal aroma in the aftertaste is quite charming.
Altitude: 3812m
Region: Lake Titicaca
Degree of roasting: medium roasting
Treatment method: washing
Type: Iron Pickup
Producers: small farmers in Koppakapana
Flavor: Roasted nuts and dried almonds, orange, white pomelo Lake Titicaca is located on the Coyao Plateau at the border between Bolivia and Peru. It is the highest and largest freshwater lake in South America. It is also one of the largest freshwater lakes in the world. It is also the highest lake navigable by ships in the world. It is the third largest lake in South America (after Lake Maracaibo and Patus Lagoon).
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Citrus-flavored Panamanian Rosa Coffee Variety characteristics introduction to the taste of fine coffee beans in the producing area
The dry aroma of Rosa is very bright, with aromas of rose and jasmine, with aromas of pomelo and citrus, light baked with nutty aromas, and wet aromas with hazelnut and more floral characters. In terms of taste and flavor, compared with the previously rising aroma, the early aroma may be slightly mild and subtle, a little cooler, and the flower and fruit flavor will gradually increase with the decrease of temperature.
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Characteristics of grindability of Dominica Santo Domingo Coffee with strong aroma introduction to taste treatment of varieties in producing areas
The earliest coffee in Dominica was introduced from Martinique (the overseas province of France), dating back to the early 18th century. Dominica is an island country with a tropical climate. The temperature changes little throughout the year. Except for the lower temperature in the Central Cordillera Mountains, which can reach less than 0 ℃ in winter, the annual average temperature in other areas is between 25 and 30 ℃, which is affected by the mountain topography.
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