Brief introduction to the treatment method of grinding degree and baking degree of Bolivian boutique coffee beans with dried almonds

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

Bolivian coffee has the advantage of high altitude and excellent coffee varieties, where traditional iron pica and small amounts of kadura are highly valued on the world market.

Bolivia is not a big coffee producer, but the excellent altitude and climatic conditions of the La Paz Mountains make the coffee produced here excellent. Bolivian fine coffee is delicate, bright, sweet and aromatic, and is a typical coffee that makes people feel clean and relaxed. The coffee here has subtle fruity aromas such as pear, apple, apricot, orange and lemon. On the palate, malt and chocolate and nutty flavours are pleasant with sweet notes

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, sweetness 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.

Flavor: Roasted nuts and dried almonds, orange, white pomelo Lake Titicaca is located on the Coyao Plateau at the border between Bolivia and Peru. It is the highest and largest freshwater lake in South America. It is also one of the largest freshwater lakes in the world. It is also the highest lake in the world that can be navigated by large ships. It is the third largest lake in South America.