BOLÍVIA AA - COFFEE BEANS

The taste and foam of coffee
Bolivian AA coffee is rightly ranked among the top quality coffees. Anyone who has tasted it will describe a full-bodied, velvety and harmonious coffee with a taste of pine needles, dark chocolate and orange peel. The acidity is lively but moderate. It leaves a smooth, syrupy mouthfeel. As we are talking about 100% Arabica of moderate strength, Bolivia AA coffee has a light, not too high head.
Origin of the coffee

Bolivia has only recently entered the public consciousness as a country of good quality coffee. The very poor farmers are well educated. Small farmers benefit from perfect weather conditions. They form cooperatives, set up larger companies and develop projects to improve coffee production. Coffee bushes are grown by small farmers, especially in rural areas such as Yungas, Santa Cruz, Beni Cochabamba, Tarija and Pando. They usually cultivate 1-8 hectares of land, mostly Arabica. There are currently 28 private companies covering more than 70 percent of coffee exports in Bolivia. The remainder is provided by 17 cooperatives. Most Bolivian coffee is exported to the USA, Germany, Russia and Japan.
The quality of the coffee received is, of course, significantly affected by its harvesting and processing. It is important to note that no industrial sprays or growth-promoting chemicals are used in Bolivia. For this reason, local coffee can be considered organic.
After the coffee cherries are harvested (between July and October), farmers scatter them into large tanks filled with water, crushing them with crushing plates to get rid of the coating on the beans. This process is followed by fermentation. Finally, the beans are dried in the sun.
The available sources show that Bolivia ranks 33rd among coffee exporters in 2014/15. Its production covered less than 1% of the world market, and more than 23,000 families depended on coffee cultivation to prevent the country, located in the heart of South America, from making the list of top coffee producers. Political instability does not favour local farmers, so naturally they try to join cooperatives to share knowledge and build solidarity. Bolivian coffee is a symbol of determination and new beginnings. In addition - the taste is truly luxurious. With tones of chocolate, orange and coniferous woods, its strong body will impress professionals and casual tasters alike. Place of origin:
Bolivia

Species:
Caturra

Countryside:
San Juan

Sea level f. m.:
1400 m

Taste:
Chocolate , Orange

Processing:
Wet instructions for use
Use at least 1.5-2 teaspoons (approx. 7 g) of ground coffee per cup of coffee.Pour the coffee into water at a temperature of approx. 95°C.