Flavor description of Bolivian Rosa Coffee Bean Story of Bolivian Rosa Variety producing area

Early Bolivian summer coffee beans were of poor quality and the market was poor. 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 a lot of efforts to improve the quality of its coffee beans, stimulate the enthusiasm of coffee farmers and give coffee farmers a deeper understanding 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. Freshly picked Bolivian summer coffee beans are post-processed in the fastest time possible 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 summer 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.

The overall taste of Bolivian rose coffee is rich and balanced, and the aroma is rich and unique, similar to the combination of floral and fruity aromas, which is impressive. Long years of low temperature environment, so that coffee fruit growth is slow, close enough, aroma is charming, floral aroma is obvious acidity is relatively low, but it does not give the feeling of monotony, but it is soft and fresh, there are citrus fruit sour.

Because Bolivia produces so little rose, we don't have much chance of drinking it. Because the smaller the yield, the more precious it was. My personal preference for Central American coffee is to expect more from Bolivia, a small but beautiful coffee-producing country.