Bolivian Coffee Flavor description characteristics of Grinding degree introduction of varieties in producing areas
Bolivia FTO SHG EP
Country of production: Bolivia
Grade: SHG
Planting area: Yonggas
Manufacturer: Caranavi
Treatment method: wet treatment
Appearance: 2d/300gr, 17-18SCR
Breed: Tibika
Note: This is a lively, bright and vibrant coffee. Dry aromas are unusual nutty aromas, somewhat similar to peanut butter. Wet aroma with vanilla and floral aromas. Delicate on the palate with apple sweetness and chocolate and vanilla flavours.
Dry aroma (1-5): 3.6
Wet aroma (1-5): 3.7
Acidity (brightness)(1-10): 8.8
Taste (layering)(1-10): 8.6
Taste (body)(1-5): 2.9
Aftertaste (Residue)(1-10): 8.5
Balance (1-5): 0
Base Points (50):50
Total score (max. 100):86.1
Intensity/Main Attributes: Light intensity/delicate balance of floral and fruity composition
Recommended baking level: city+ or full city+
Contrast: Light, lively; flavor close to the Kadura variety coffee grown in Panama
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