Bolivia is the world’s 33rd coffee exporter. In Bolivia, there are more than 23,000 families relying on coffee for livelihood. Bolivia forests produce a variety of coffee plants such as Typica, Catuai, Catimour, Criollo, and Arabica. Bolivia is a paradise for micro lots, where coffee farms are normally run and managed as family businesses, where every member of the family contributes to all stages of production, thus contributing a unique quality to each farm’s production. Despite the multiple challenges to coffee quality such as lack of technical support, transport, and processing difficulties, Bolivia has in recent years made a great deal of headway in entering specialty coffee market. Here are some unique facts regarding Coffee production in Bolivia: 1. Favorable environmental conditionsBolivia is a tropical region that’s why it is both humid and hot. As coffee is a tropical jungle tree, hence this high altitude region is favorable for the production of a coffee. It is a known fact that the higher the altitude, the longer the coffee bean takes to ripen and develop and the more pronounced its flavors will be after it is harvested. 2. Bolivian coffee tasting notesBolivian coffee is known for its clean and classic taste with a bright acidity, delicate and a sweet aromatic quality with fruit notes including lemon, pear, apricot, apple, and tangerine. However, Mild chocolate and Caramel flavors may develop during the coffee roasting process. 3. Bolivian coffee plant varietalsCoffee plants grown in Bolivia are of the coffee plant varietal Typica and Caturra plants. 4. Organic coffee in BoliviaBolivia produces a significant amount of organic and fair trade coffee. In recent years, it has made significant gains in the quality of their unroasted green coffee bean processing methods. Shade grown coffee is also amongst one of the fairly common practice. 5. Bolivian Chocolate and CacaoEnvironmental conditions in Bovilia are favorable for the production of Cacao and Bolivian chocolate. Cacao is roasted similar to coffee, at a lower temperature of 325 degrees and gradually lowered over 30 minutes to allow the insides of the larger beans to roast properly.
Via https://www.coffeestrong.org/6811-2/
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