What are the Growing Conditions of Bolivian Coffee Beans - Cenapric Cooperative PB Peaberries?

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Bolivia Coffee Beans - Growing Conditions of Cenapreco Cooperative PB Peaberry and V60 Brewing Method

Cenapreco is an excellent coffee cooperative in Bolivia, winner of the 2003 and 2004 coffee competitions. It has consistently maintained excellent quality, and coffee from Cenapreco cooperative farmers always ranks among the top 10 in coffee competitions. This time we introduce Cenapreco cooperative certified by the Fair Trade Association, with coffee grown at the Montana coffee farm at an altitude of 4600 to 6000 feet. The farm is located in a humid subtropical primitive forest with rich soil, and coffee is hand-picked when ripe.

Bolivia's Coffee Industry Development

Bolivia's coffee industry only began to develop in the 1950s, but for a long time, Bolivia mainly produced low-quality coffee at cheap prices and was not valued in the specialty coffee market. This situation changed with Marcos Moreno's involvement. Born into a Panamanian coffee family, Marcos Moreno moved to Bolivia and invested in the coffee industry in the town of Yungas in the southwestern mountainous region of Bolivia, which was emerging as a specialty coffee producer. Since high-quality coffee production can effectively help producers increase their income, Marcos dedicated himself to assisting local farmers in creating high-quality coffee. Marcos believed that to produce excellent coffee in Bolivia, it was necessary to plant the traditional Typica variety.

Bolivia's Unique Coffee Growing Environment

Bolivia is known as the highland ancient country, and its main coffee producing areas are located on plateaus at altitudes above 2000 meters. Most coffee is processed and marketed through cooperatives formed by small coffee farmers. In the early days, coffee was mainly washed Arabica varieties. In recent years, it has primarily produced Typica and some Caturra varieties. Coffee produced in Bolivia, South America, has great potential, but due to transportation and distribution issues, seasonal coffee cannot be shipped out, so it is rarely seen in the market. This problem has also allowed Bolivian coffee to maintain traditional organic farming methods. The Nordic countries such as the Netherlands, Finland, and Germany are the largest sales regions.

Cenaproc Cooperative's Excellence

This is also a coffee variety known for its excellent flavor; and the high-altitude environment necessary for producing high-quality coffee is provided by the unique conditions of the Andes Mountains. With USAID assistance, Marcos established a coffee processing plant outside the town of Caranavi. This regional coffee cooperative is named Cenaproc. The cooperative purchases coffee cherries from small farmers around the town, processes them, and sends them through the capital La Paz to Peru for shipping export. Here, the drying work before transportation is key to affecting quality: located in the South American interior, Bolivia can first conduct drying processing in Caranavi, allowing the sweet, bright essence of the coffee to be revealed. Cenaproc is a Fair Trade certified cooperative in Caranavi, composed of about eighty-five small coffee farmers who use natural forest shade and organic farming methods. In 2004, it first shone in the COE competition with excellent results of taking the top three and fifth places, and continues to maintain stable outstanding performance.

Characteristics of Bolivia PB Peaberry

Bolivia's PB peaberry has a style similar to Costa Rican peaberry, both characterized by fruity sweetness, but Bolivia peaberry has an extra layer of refreshing delicacy and gentle elegance. Unlike African peaberries, which have strong and powerful acidity, Bolivia peaberry has a rich, complex, and varied mouthfeel. It's not stunningly eye-catching, but rather a comfortable, calming, and elegant good coffee.

Bolivia peaberry coffee beans present uniform size and consistent color.

Roasting Profiles and Flavor Characteristics

Light roast City (fragrant): This roast level is the most elegant presentation of Bolivia PB peaberry. After grinding, the aroma presents a sesame flavor. During the waiting period after the first pour (let the coffee fully moisten for about 20 seconds), the wet aroma has the fruity fragrance of white wine. Acidity is not its strong point and can even be masked and disappear by the sweetness. The entire feeling revolves around a refreshing and delicate atmosphere, with a finish that has the sweetness of wheat tea and rice grains - smooth, gentle, and non-irritating. This interpretation aptly represents Bolivia as an elegant and mysterious highland ancient country.

Medium-dark roast (general C): It has the pure aroma of chocolate but not intense, without bitterness. The sweetness and texture of milk candy often eaten in childhood are very obvious at this time - warm and smooth. After cooling, a faint milky aroma slowly emerges. Due to being high-altitude peaberry, the beans have high density and can be roasted further to produce a rich caramel flavor, maximizing the best sweetness. Bolivia PB peaberry is a coffee bean with a wide roasting range, and most friends like the aroma and sweetness of various roast degrees.

Flavor Profile

Aroma: Caramel, tea fragrance, apricot kernel chocolate, vanilla.

Acidity: Subtle fruit acidity, almost imperceptible.

Mouthfeel: Moderate thickness, richness, and oily sensation.

Mild, smooth, and easy on the throat, with a pleasant aftertaste.

Specialty: After tasting, you can feel a sweet candy sweetness that's not too sweet or cloying, lingering continuously for a period of time, creating a warm and sweet feeling.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water, bloom for 25 seconds. Second pour to 120g water, then stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring. Slowly pour until reaching 225g water. Extraction time approximately 2:00.

Analysis: Using a three-stage pour to clearly distinguish the front, middle, and back flavor profiles of the coffee. Because V60 has many ribs and drains quickly, stopping the pour can help extend the extraction time.

Important Notice :

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