High quality Bolivian snow vein estate coffee beans flavor taste aroma characteristics Description

In the highlands of southwestern Ethiopia, the Kaffa, Sheka, Gera, Limu and Yayu Senri coffee ecosystems are considered the hometown of Arabica coffee. These forest ecosystems also have a variety of medicinal plants, wild animals and endangered species.

The highlands of western Ethiopia have given birth to new varieties of coffee that are resistant to fruit disease or leaf rust. Ethiopia has many world-famous types of coffee. Some of the main types of coffee are famous for their unique aroma and flavor. Ethiopian coffee beans grow in close to the natural environment. After years of planting under the same growth conditions, Ethiopian coffee beans have gradually adapted to the environment here. More than 60% of coffee beans are grown in forests or semi-forests.

Large-scale coffee-growing villages account for about 35% of the country's total coffee production. These coffee farms, which use a multi-tier coffee planting system, are carefully cared for. Coffee farmers do not use chemical fertilizers, but use fallen leaves and animal and plant debris to increase soil nutrition. In addition to coffee, farmers also frequently grow non-coffee crops. Even manor coffee (coffee produced by state-owned farms), which accounts for 5% of the country's total coffee production, shows the characteristics of forest coffee production.

Located in the most advantaged natural conditions, Ethiopia produces unique high-quality coffee every year. Ethiopia's coffee growing cycle brings the joy of harvest to the country every year. Beautiful white coffee flowers will bloom and bear fruit every year from March to April. Only the reddest and ripe fruits are selected as coffee ingredients between September and about December. The export of new coffee starts in November or December every year.

Bolivia not only has a unique growing environment, but also has an excellent variety of coffee-Typica. In the past two hundred years, the main variety of coffee in Yanggas area is the ancient Tibica. Tibica coffee has a balanced and soft flavor, with lively aroma and rich sour taste. Unfortunately, the low production of Tibika and poor disease resistance have led to low coffee production in Bolivia. There are even fewer opportunities to taste Bolivian coffee. So in order to increase coffee production, Bolivia, like other Central American countries, began to experiment with growing Kaddura and Catuai. Kaddura variety has high yield, high quality, rich sour taste and resistance to leaf rust. Kaduai variety has high yield, strong environmental adaptability and tolerance to diseases and insect pests. Planting these two varieties is expected to increase the yield as much as possible while ensuring the flavor quality.

The overall taste of Bolivian coffee is rich and balanced, the aroma is rich and unique, similar to the mixture of flower and fruit aroma, impressive. The perennial low temperature environment makes the coffee fruit grow slowly, compact enough, the aroma is also charming, the floral aroma is obviously medium and low acidity, but the feeling is not monotonous, on the contrary, it appears soft and fresh, with the sour taste of citrus fruit.

Because Bolivia's production is low, we don't have many chances to drink it. It is precisely because the smaller the output, the more precious it is. Because of my personal preference for Central American coffee, I still have more expectations for Bolivia, a small and beautiful coffee producer.

Cup test code #: CAR-003 Bolivia's high-quality estates, very high altitude, perennial low temperature environment, so that coffee fruit growth is slow, tight enough, aroma is also charming, floral aroma is obvious, such as careful treatment, cherries with the same maturity, often have a clean and meticulous high-grade taste, this elegant vanilla and peach flavor is very attractive The fragrance of this champion bean is very diverse, vanilla and sweetness are very lasting. I remember that the admirable champion bean in 2007 was Coffee Manor, but her score was overtaken by the 2008 champion Cafe de Cordillera, when the international judges gave it a high score of 92.03. in 2009, Takesi Snow vein Manor scored 93.36 points, exceeding the 2008 champion, and the bidding price was as high as US $35.05. it was the highest bid in 2009 in the CoE national competition! Osher has been bidding for Bolivia's champion beans for three years in a row. She is really attracted by her delicate floral fragrance, charming sweet vanilla and clean and changeable flavor. In 2010, under the mixture of many factors, Bolivia decided to cancel the national competition to examine this batch of Takesi winning beans. There are mixed feelings and hard-won countries: Bolivia, Bolivia.

Production area: Yungas of La Paz

Administrative town: Yanacahi

Award-winning Manor: Agrotakesi SA

Landowner: Mauricio Ramiro Diez de Medina

Ranking: No.1 (2009 CoE champion)

Farm area: 2500 hectares

Coffee garden: 200 ha

Altitude: 2100 m

Certification: Organic (Ceser & USDA ORGANIC Certification)

Variety: Typica

Treatment: Wet process and Mechanized Drying

Champion batch: 24 cases, 825 kg

International score: 93.36 A number of new coffee varieties have been bred in the highlands of western Ethiopia, which are resistant to fruit disease or leaf rust. Ethiopia has many world-famous types of coffee. Some of the major types of coffee are famous for their unique aromas and flavors, including the following:

Limu Coffee

This kind of coffee grows in areas ranging from 1400 to 2000 meters above sea level. After wet processing, this kind of coffee has a rich fragrance, a full fruit with moderate acidity and alkalinity, high quality and attractive spicy flavor. It is estimated that the average annual production of this kind of coffee is 29000 tons (equivalent to 480000 bags of 60 kg coffee) out of 49000 hectares.

Ethiopia has a unique flavor that is different from other flavors and provides customers all over the world with a wide range of taste choices.