Malt Sweet Bolivian Coffee Grinding scale Variety Flavor description Taste Manor introduction
Most of the traditional Typica species are grown in the mountains above 2000 meters with fertile volcanic soils. The water used to treat coffee also comes from melting snow in the mountains, which is completely free of pollution. Due to the high altitude and low temperature all year round, Typica species here are not as large as those in neighboring countries, but have more diversified fragrance and fuller sweetness. Clean malt sweet, orange, red dates and lemon peel aromas, delicate and elegant. In the aftertaste, sweet and aroma are very persistent
Breed: Typica
Country: Bolivia
Origin: Bolivia Yungas Uchumachi No l berto Mamani
Altitude: 1900-2100 meters
Bake: Light Bake
Pre-fragrance: Hazel fruit, tangerine peel and hawthorn, etc.
Production: It is recommended that the ratio of water 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 required.
Coffee trees used to be planted around gardens as hedges and ornamental plants in Bolivia. Real commercial production began in the early 1950s. The 1975 frost severely damaged Brazil's coffee industry, but Bolivia benefited from it and grew rapidly.
Coffee from Bolivia:
Bolivian coffee is grown at altitudes of 180- 670 meters.
Features of Bolivian Coffee:
Flavor: premium blend coffee
Recommended baking method: medium to deep barbecue
★: Generally
Bolivian coffee market:
Bolivian-grown coffee, of which Arabica washed beans are exported to Germany and Sweden, tastes not the best today and is slightly bitter
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The fragrance of flowers, tropical fruits, strong sweetness; these are the feelings that Rose Summer has always given us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. Maybe you don't know the story of Rosa, an ancient native species from Ethiopia that was brought into a coffee experimental garden in Costa Rica as a coffee sample.
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