Origin of Bolivian Coffee and How Bolivian Coffee Beans Are Graded

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Bolivian coffee offers a rich and balanced overall flavor profile. Beyond its pleasant acidity, it features subtle chocolate notes, while its smooth texture provides a seamless mouthfeel. In contrast, the bitterness is not prominent. The coffee has an excellent aftertaste, with a lingering sweetness that remains in the mouth after drinking, creating an unforgettable coffee experience.

Roasting

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10, Bao'an Front Street, Guangzhou
Contact: 020-38364473
Ingredients: Self-roasted
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Raw/cooked degree: Roasted coffee beans
Contains sugar: No
Origin: Bolivia
Roast level: Medium

Lake Titicaca Copacabana

Country: Bolivia
Altitude: 3812m
Region: Lake Titicaca
Roast level: Medium roast
Processing method: Washed

Lake Titicaca is located on the Altiplano plateau at the border between Bolivia and Peru. It is the highest-altitude and largest freshwater lake in South America, as well as one of the world's highest-altitude large freshwater lakes. It is also the world's highest-altitude lake navigable by large ships and the third-largest lake in South America (after Lake Maracaibo and Patos Lagoon).

Variety: Typica
Producer: Copacabana small farmers
Flavor notes: Roasted nuts and almond dry aroma, orange, pomelo

South America is rich in coffee beans, and Bolivia is no exception. Some regions of Bolivia have unique tropical rainforest environments that provide excellent natural conditions for organic coffee cultivation. Bolivian coffee has a rich and distinctive aroma. Whether it's the fragrance of ground beans or the aroma of brewed coffee, both are notably intense, reminiscent of a blend of floral and fruity notes that leaves a lasting impression.

Pour-over Brewing

Pour-over Bolivian coffee: 15g of coffee, medium grind (using Fuji's ghost tooth burr grinder setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half before continuing to pour slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Previously, most Bolivian coffee was of average quality, but in recent years, specialty coffee production has developed rapidly, with many excellent beans emerging. The COE (Cup of Excellence) system, first implemented in Brazil in recent years, has gradually gained popularity, and Bolivia has also adopted this system. On one hand, it stimulates coffee farmers' enthusiasm for cultivation, and on the other hand, it improves coffee quality. COE beans, whether in their raw state or after roasting, produce coffee of superior quality compared to regular coffee.

The advantages of Bolivian coffee lie in its high altitude and excellent coffee varieties. The traditional Typica and small amounts of Caturra grown here are highly regarded in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges, serving decorative purposes. True commercial production only began in the early 1950s. The great frost of 1957 severely damaged Brazil's coffee industry, while Bolivia benefited and developed rapidly. Bolivian coffee is grown at altitudes of 180-670 meters, with its washed Arabica beans exported to Germany and Sweden. The flavor was not considered the best at the time and had a somewhat bitter taste.

Flavor profile: Dry notes of roasted nuts and almond, revealing smooth fruit acidity of orange and pomelo upon entry, with overall sweet caramel and smooth nutty milk texture. Both cleanliness and balance show impressive performance, and the herbaceous notes in the aftertaste are quite charming.

Bolivian coffee has a rich and distinctive aroma. Whether it's the fragrance of ground beans or the aroma of brewed coffee, both are notably intense, reminiscent of a blend of floral and fruity notes that leaves a lasting impression.

The acidity is medium to low, but the impression it creates is far from monotonous; instead, it presents a steady, generous, and fresh character. When savoring the acidity carefully, one can even detect citrus fruit notes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473