Tastes like plum, chocolate mousse & almonds
Coffee contains up to 800 flavour compounds. That complex enough for you?
Bolivia has an interesting coffee history and although it was exporting close to 85,000 bags in early 2000, Bolivian coffees almost disappeared at the end of the last decade. In 2017, only 20,000 bags were exported. A tiny portion of these were sold as Specialty grade.The reasons for this are multiple but the main one was the coffee rust that hit the coffee regions very hard and decimated many farms. After that big loss, and after the decision of the government to allow the production of coca in some districts of Bolivia, many producers decide to start growing coca leaves (the base ingredient in the preparation of cocaine) instead of coffee. Coca is a lot more profitable than coffee per hectare and you can harvest it about 5 times a year which gives income to the producers and their family throughout the year.A lot of coffee in the country has been traditionally grown under organic conditions. However, the lack of knowledge and training led to farms that look completely more like a forest with coffee trees that carry very few leaves and even fewer cherries. Many of the producers think that organic farming means: not to do anything in your parcel than harvesting. That also contributed to the big drop in production.It’s therefore very difficult to find Specialty coffees from Bolivia these days.
Espresso recipe (best brewed after 10 days old): 18g coffee - 40g espressoStorage: Once opened, reseal bag with a clip and store in a cool, dry place.
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