Bolivian fine coffee beans with rich sour taste
Bolivia not only has a unique growing environment, but also has an excellent coffee variety-Typica. For 200 years, the coffee varieties in Yangas have been dominated by the ancient Tibica. The Tibica variety has a balanced and soft flavor, with lively aromas and rich acidity. Unfortunately, tibica production is low and disease resistance is poor, making bolivia's coffee production low. The chances of tasting Bolivian coffee are even rarer. So in order to boost coffee production, Bolivia, like other Central American countries, began experimenting with growing Caturra and Catuai. Kadura varieties have high yield, high quality, rich sour taste and resistance to leaf rust. Kaduai varieties have high yield, strong environmental adaptability and disease resistance. The two varieties were planted in the hope of maximizing yield while maintaining flavor quality
Early Bolivian coffee was of poor quality and poorly marketed. The coffee cherries are usually picked and then simply peeled and sent all the way to the processing plant. Due to inadequate infrastructure, transportation is underdeveloped. Coffee farmers have to overcome rugged mountain roads to transport beans to higher altitudes in La Paz for washing. Coffee cherries that don't get to the processing plant in time can easily ferment and rot on wet mountain roads. As a result, the coffee that was originally of good quality was destroyed.
Bolivia has made many efforts to improve the quality of coffee, stimulate the enthusiasm of coffee farmers, and make coffee farmers more aware of fine coffee. After the introduction of COE competition, in the first COE competition held in 2004, there were 13 high-quality bean cups with a total score of 84 points or more, and the champion bean score was as high as 90.44 points, and the price of raw beans also rose accordingly. In addition, in order to solve the problem of late post-treatment, a washing treatment plant has also been built in the Yangas area. Let the freshly picked coffee be post-processed in the fastest time to prevent quality degradation due to transportation. Coffee farmers are also constantly refining their own cultivation 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 coffee variety-Typica. For 200 years, the coffee varieties in Yangas have been dominated by the ancient Tibica. The Tibica variety has a balanced and soft flavor, with lively aromas and rich acidity. Unfortunately, tibica production is low and disease resistance is poor, making bolivia's coffee production low. The chances of tasting Bolivian coffee are even rarer. So in order to boost coffee production, Bolivia, like other Central American countries, began experimenting with growing Caturra and Catuai. Kadura varieties have high yield, high quality, rich sour taste and resistance to leaf rust. Kaduai varieties have high yield, strong environmental adaptability and disease resistance. The two varieties were planted with the expectation of maximizing yield while maintaining flavor quality.
Because Bolivia produces so little, we don't have much chance of drinking it. Because the smaller the yield, the more precious it is. My personal preference for Central American coffee is to expect more from Bolivia, a small but beautiful coffee-producing country.
Bolivian coffee used to be mostly of average quality, but in recent years fine coffee production has developed rapidly and many quite good beans have emerged. In recent years, the COE (Cup of Excellence) system, which was first implemented in Brazil, has gradually become popular. Bolivia has also introduced this system. On the one hand, it can stimulate the enthusiasm of coffee farmers, on the other hand, it is also to improve the quality of coffee. COE beans are better than ordinary coffee, whether they are green beans or roasted coffee.
Bolivian coffee has a rich and balanced overall taste, rich and unique aroma, similar to a mixture of floral and fruit aromas, impressive. Long years of low temperature environment, so that coffee fruit growth is slow, close enough, aroma is charming, floral aroma is obvious acidity is relatively low, but it does not give the feeling of monotony, but it is soft and fresh, there are citrus fruit sour.
Bolivian coffee has a rich and unique aroma, whether it is the aroma of the ground beans or the aroma of the coffee produced is quite intense, similar to the mixture of floral and fruity aromas, impressive Bolivian coffee really began commercial production in the 1950s The coffee industry grew rapidly in a short time, thanks in part to the impact of the 1975 Brazilian frost, which hit Brazil's coffee industry hard, and Bolivia's coffee industry took advantage of the opportunity to grow rapidly Bolivia is a landlocked country, about one-third of its territory is Andes mountains, rugged terrain, high altitude, La Paz is known as the world's highest capital. Although there is no beautiful tropical seaside scenery, the lake scenery and the unique scenery of the Andes Mountains in the territory are also very nostalgic. The Salt Lake of Uyuni, known as the mirror of the sky, is a wonder of the world. There is no developed economy. It is one of the poorest countries in South America, but the people here are quite optimistic and open. It is really different people have different pleasures in life.
Early Bolivian coffee was of poor quality and poorly marketed. The coffee cherries are usually picked and then simply peeled and sent all the way to the processing plant. Due to inadequate infrastructure, transportation is underdeveloped. Coffee farmers have to overcome rugged mountain roads to transport beans to higher altitudes in La Paz for washing. Coffee cherries that don't get to the processing plant in time can easily ferment and rot on wet mountain roads. In this way, the original good quality coffee was destroyed.
Bolivia has made many efforts to improve the quality of coffee, stimulate the enthusiasm of coffee farmers, and make coffee farmers more aware of fine coffee. After the introduction of COE competition, in the first COE competition held in 2004, there were 13 high-quality bean cups with a total score of 84 points or more, and the champion bean score was as high as 90.44 points, and the price of raw beans also rose accordingly. In addition, in order to solve the problem of late post-treatment, a washing treatment plant has also been built in the Yangas area. Let the freshly picked coffee be post-processed in the fastest time to prevent quality degradation due to transportation. Coffee farmers are also constantly refining their own cultivation techniques. In short, Bolivia has finally completed a magnificent turn in quality through its own efforts in all aspects.
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A brief introduction to the cultivation of Bolivian boutique coffee beans with balanced taste, geographical location, climate and altitude
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 can not be delivered to the processing in time
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A brief introduction to the description of the flavor, taste and aroma characteristics of Rosa coffee beans with strong sweetness
The fruity and floral elements are almost like Yega Xuefei from Africa and Ethiopia on the other side of the world. Of course, these are all old news now. Some small farms also get summer roses and are eager to grow their own roses. Rosa coffee raw beans have a very beautiful blue-green, jade-like warm texture, smell of fresh grass and peaches
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