Introduction to the grinding scale of Bolivian coffee flavor description variety characteristics treatment method

Introduction to the grinding scale of Bolivian coffee flavor description variety characteristics treatment method

Flavor: dry aroma of roasted nuts and almonds. Lake Titicaca of orange and pomelo is located on the Coya'ao Plateau on the border of Bolivia and Peru. It is the highest and largest freshwater lake in South America. It is also one of the highest freshwater lakes in the world. It is also the highest navigable lake in the world. It is the third largest lake flavor in South America: dry aroma of roasted nuts and almonds. The entrance shows the smooth acidity of orange and white pomelo, with sweet caramel, smooth texture of nut milk, cleanliness and sense of balance. Yu Yun's herbal aroma is also quite attractive. Wash Bolivia with a glass of water. It is recommended to wash Bolivia with 15 grams of powder at 87 degrees water temperature, gouache ratio at 1:15, moderate grinding (small Fuji ghost tooth knife 3.54grinding), V60 filter cup. The first injection of 30g water for 25s steaming, injection to 110g water cut off, wait for the powder bed water to half of the water injection, slow water injection until 230g water, do not The high-quality estates in Bolivia are all very high above sea level and the environment of long-term low temperature makes the coffee fruit grow slowly, compact enough, the aroma is also charming, and the floral aroma is obvious, such as careful treatment, cherries with the same maturity, often have a clean and delicate high taste, this elegant aroma of vanilla and peach is very attractive, the aroma of this champion bean is very diverse, vanilla and honey are very persistent.

Coffee producing areas in Bolivia:

Bolivian coffee is grown at an altitude of 180,000,670 meters.

Features of Bolivian coffee:

Flavor: high quality mixed coffee

Suggested baking method: medium to deep barbecue

★: general