South American Coffee | characteristics of Bolivian Coffee producing areas description of Bolivian coffee flavor

Bolivia is a South American country, with Peru and Chile in the interior, Brazil in the west and Argentina / Paraguay in the south.

Growth altitude: 1400-1600 m

Coffee varieties: iron pickup, Kaddura, Kaduai

Treatment process: washing, insolation

Aroma: herbs, dark chocolate

Taste: fruit, caramel, pepper, vanilla

Alcohol thickness: good

Acidity: mild citric acid, phosphoric acid

Bolivia produces coffee at very high elevations above 1400 m, which makes most of its coffee meet the strict requirements of cultivation (1450 m +). Peru, Brazil, Argentina and Chila are surrounded by parts of the Andes. Quinoa has become a famous crop in Bolivia in recent years.

Most of the coffee grown is iron pickup, Kaddura and some Kaduai. Major coffee growing areas include Yungas, Santa Cruz, Cochabamba, Tariha, Beni and Pando, of which more than 90% of coffee production comes from Yungas.

Description of Bolivian coffee flavor

Bolivian coffee is famous for its classic and clean taste, its delicate, bright acidity and sweet, aromatic quality, with fruit aromas of apple, pear, orange, lemon and apricot. Caramel and mild chocolate flavors may occur during coffee roasting.

Bolivian coffee plant varieties

Although there are some Kaddura plants (Coffea arabica var. Caturra), but most of the coffee plants grown in Bolivia are iron pickups.

Small coffee farms lack adequate fertilizers and minerals to support the optimal growth of coffee trees and beans, leading to reduced crop yields in recent years. The lack of infrastructure also means it is difficult for Bolivia to export to other countries, but importers of raw coffee from the United States and Canada provide Bolivia from time to time.

Distributors and brokers are continuing their efforts to develop Bolivia's wholesale coffee trade, which should see good growth in the next few years.