Flavor Description of Bolivian Coffee Taste Variety Production Area Treatment Manor Introduction

Description of the Flavor of Bolivian Coffee introduction to the manor of the region where the varieties are produced

The advantage of Bolivian coffee lies in its high altitude and excellent varieties of coffee, where the traditional Tibica and a small amount of Kaddura are highly valued in the world market. In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The coffee industry in Brazil was badly damaged by the great frost in 1957, while Bolivia (Bolivia) benefited and developed rapidly. Bolivian coffee is grown at an altitude of 18000 to 2670 meters above sea level, and the Arabian washed coffee beans are exported to Germany and Sweden. They are not the best in taste today and have a bitter taste.

Wash Bolivia by hand with a cup of water, it is recommended to wash Bolivia with 15g powder at 87 degrees water temperature, water powder ratio at 1:15, moderate grinding (small Fuji ghost tooth knife 3.54grind), V60 filter cup, the first injection of 30g water for 25s, injection to 110g water cut off, wait for the powder bed water to half of the water and then water injection, slow water injection until 230g water, the tail section does not want, the extraction time is 2Jiang 00s.

Flavor: dry aromas of roasted nuts and almonds, soft acidity of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of nut milk, cleanliness and balance are also quite eye-catching, and the herbal aroma of Yuyun is also quite attractive.

Lake Titicaca, located on the Coaya Plateau on the border between Bolivia and Peru, is the highest and largest freshwater lake in South America, one of the highest large freshwater lakes in the world, and the highest navigable lake in the world. it is the third largest lake in South America (after Lake Maracaibo and Patus lagoon).

Wash Bolivia by hand with a cup of water, it is recommended to wash Bolivia with 15g powder at 87 degrees water temperature, water powder ratio at 1:15, moderate grinding (small Fuji ghost tooth knife 3.54grind), V60 filter cup, the first injection of 30g water for 25s, injection to 110g water cut off, wait for the powder bed water to half of the water and then water injection, slow water injection until 230g water, the tail section does not want, the extraction time is 2Jiang 00s.

Flavor: dry aromas of roasted nuts and almonds, soft acidity of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of nut milk, cleanliness and balance. The herbal aroma of Yuyun is also quite attractive.