A brief introduction to the treatment method of grinding degree and baking degree of high-quality coffee beans in Xuemai Manor

In 1863, rich saltpetre deposits were discovered in Atacama province along the Pacific coast. In 1879, Chile sent troops to occupy the mining area, and Bolivia joined forces with Peru to wage the "Pacific War" with Chile. Bolivia was defeated in 1883 and ceded the saltpetre-rich Pacific coast to Chile in 1904. Bolivia lost its only coastal province, including the important port of Antofagasta, and has been a landlocked country ever since. However, Bolivia has always claimed sovereignty here and claimed that the 1904 treaty was null and void. On March 26, 2009, Morales signed a supreme decree declaring that the original name of the country would be changed from "Rep ú blica deBolivia" to "Bolivia (Plurinational State of)" (El Estado Plurinacional deBolivia).

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 seriously damaged by the great frost in 1975, while Bolivia (Bolivia) benefited from it and developed rapidly.

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

The market for Bolivian coffee:

The coffee grown in Bolivia, in which Arab washed coffee beans are exported to Germany and Sweden, is not the best today and has a bitter taste.

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.

Bolivia is not a big coffee producer, but the excellent altitude and climatic conditions of the La Paz Mountains make the coffee produced here is of excellent quality. Bolivian boutique coffee is delicate, bright, sweet and fragrant. It is a typical coffee that makes people feel clean and relaxed. The coffee here has subtle fruity aromas such as pears, apples, apricots, oranges and lemons. On the palate, the taste is pleasant with sweet flavors of malt, chocolate and nuts.

Bolivia is 1/3 of the Andean mountains, rugged terrain, mainly road transport, accounting for more than 85% of transportation. The main railway and road networks are concentrated in the west, and remote areas rely on air communication. But road coverage is the lowest in South America. And there is also the Ronggas Highway, the world's first insurance road known as the "road of death". There is no developed economy here, and it is one of the poorest countries in South America. However, with its beautiful lake scenery and unique scenery of the Andes, the Uyuni Salt Lake, known as the Mirror of the Sky, is a wonder of the world.

We know that Arabica coffee cannot be grown in cold places above 2000 meters above sea level. if the altitude is too high, coffee trees will frost because the temperature is too low. So Bolivian coffee is mainly grown in the Yungas region northeast of La Paz. It borders the Amazon basin and is about 1500-2500 meters above sea level with an average annual temperature of about 10-15 ℃. Therefore, it ensures the suitable temperature for the growth of coffee and protects the coffee plant from frost. In addition, the Bolivian coffee growing area has a distinct dry and wet season and fertile soil, which is a paradise for the development of boutique coffee. Bolivian coffee is usually picked by hand and is mostly processed by washing.

The early Bolivian coffee was of low quality and the market was very poor. Usually the picked coffee fruit is bumped all the way to the processing plant after a simple peeling treatment. Due to the imperfect infrastructure, the traffic is underdeveloped. Coffee farmers have to overcome the rugged mountain road and transport the beans to the higher altitude area of La Paz for washing. If the coffee fruit is not delivered to the processing plant in time, it is easy to ferment and rot on the wet mountain road. As a result, the coffee of good quality has been destroyed.

Bolivia has made a lot of efforts to improve the quality of coffee, stimulate the enthusiasm of coffee farmers and make coffee farmers have a deeper understanding of fine coffee. After the introduction of the COE competition, in the first COE competition held in 2004, there were 13 boutique bean cups with a total score of more than 84 points, and the champion bean score was as high as 90.44 points. In addition, in order to solve the problem of untimely post-processing, a washing treatment plant has also been built in Yanggas area. Let the freshly picked coffee be post-processed as soon as possible to prevent the decline in quality caused by transportation. Coffee farmers are also constantly refining their planting techniques. In short, Bolivia has finally completed a magnificent turn in quality through its own efforts in all aspects.

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.