Bolivian Coffee Flavor description characteristics of Grinding degree introduction of varieties in producing areas

Bolivia FTO SHG EP

Country of production: Bolivia

Grade: SHG

Planting area: Yonggas

Manufacturer: Caranavi

Treatment method: wet treatment

Appearance: 2d/300gr, 17-18SCR

Breed: Tibika

Note: This is a lively, bright and vibrant coffee. Dry aromas are unusual nutty aromas, somewhat similar to peanut butter. Wet aroma with vanilla and floral aromas. Delicate on the palate with apple sweetness and chocolate and vanilla flavours.

Dry aroma (1-5): 3.6

Wet aroma (1-5): 3.7

Acidity (brightness)(1-10): 8.8

Taste (layering)(1-10): 8.6

Taste (body)(1-5): 2.9

Aftertaste (Residue)(1-10): 8.5

Balance (1-5): 0

Base Points (50):50

Total score (max. 100):86.1

Intensity/Main Attributes: Light intensity/delicate balance of floral and fruity composition

Recommended baking level: city+ or full city+

Contrast: Light, lively; flavor close to the Kadura variety coffee grown in Panama