A brief introduction to the market price of Colombian boutique coffee beans with mild taste

But Bukaramanka in the northeastern province of Santander is known for its low acidity and bitter aroma, similar to Indonesian mantenin flavor, probably related to the altitude of only 960 meters (low altitude, low acidity, tried and true). Bucaramanca beans are interesting, unlike the familiar Colombia flavor, although soft beans but good body, drink not like [MAM] beans only dead acid without depth.

Costa Rica's fine bean producing areas are mainly in the south, with an altitude of more than 1500 meters, including San Augustin,Huila, Popayan,Cauca, Narano, and Tolima, all of which have delicate sour and berry aromas and caramel aromas.

Don't think that the highest grade [Supermo] of 17-18 items will taste good, be sure to check which region the beans come from. If no production area is indicated, most of them are commercial beans of [MAM], because the southern fine production areas will indicate the province and origin name to distinguish them.

Colombia Coffee Producers Association (Federación Nacional de Cafeteos de Clolambia), or industry abbreviation [FNC] staff introduced the two main varieties of Colombian coffee, Cadura and Colombia.

Kadura was introduced from Brazil in the 1960s and now accounts for 45-50% of Colombia's production, replacing the earliest Tibica.

The new variety [Colombia] with the same name as Colombia is a hybrid coffee developed in the 1980s, with cadura and timo ancestry, namely the notorious Catim. However,[FNC] insists that although Colombia is a direct descendant of Catim, its flavor is far more elegant than that of ordinary Catim, because Colombia has washed away the moldy smell of thick beans after many generations of "reverse hybridization" with Arabica, and its flavor is more like Arabica. It also has the advantages of disease resistance and high yield of thick beans. It's a great way for Colombia to increase production.

Cauca department, named after Cauca River. Located in the southwest of Colombia, it is an important producing area of fine coffee in Colombia together with Narino Department and Huila Department.

Provincial capital: Popayan Popayan

Population: approximately 1,368,000

Location: 00.58.54-03.19.04 N 75.47.36-77.57.07 E

Border: Valle del Cauca Department to the north

To the east are Tolima, Huila and Caqueta Departments.

To the south, it is adjacent to Narino and Putumayo provinces.

Pacific Ocean to the west

Administrative divisions: 38 municipalities

Cauca Province is a certified producing area for coffee origin in Colombia, with an average altitude of 1758m and a maximum altitude of 2100m. The terrain, precipitation, temperature and volcanic soil of the region prepare suitable conditions for coffee growth.

Cauca is 80% mountainous, with parallel mountain ranges in the east and centre, part of the Andes, and the central mountain range, which includes the two main volcanoes Sotara and Petacas, and the snow-covered Mount Huila on the border, benefiting from volcanic dust, the soil of the producing area provides sufficient nutrients for coffee growth.

Between the eastern and western mountains of Cauca lies the Popayan plateau, and to the south lies the Patia basin, where the Patia River flows from north to south into the province of Nariño. The main production area of Cauca is located on the north side of Patia. Surrounded by high mountains, the majestic mountains block air and moisture from the Pacific Ocean and block trade winds from the south, thus maintaining a stable climate in the region. Close to the equator, sunny. The stable climate and sufficient sunshine provide a guarantee for the stability of coffee quality.

Cauca is similar to other southwestern regions, with a clear monomodal distribution of precipitation, with the dry season occurring mainly in August and September of each year, followed by a concentrated coffee flowering season followed by a concentrated coffee harvest season the following year.

To say that the biggest difference between Kauka and other producing areas in climate is probably a relatively large temperature difference, with a daily average temperature of 11 ° C and a daytime average temperature of 18 ° C. The temperature difference between day and night is an important factor in the composition of high quality coffee. Low temperatures at night and higher altitudes slow down the pace of coffee growth, allowing coffee seeds and beans to absorb more nutrients from the coffee cherries, resulting in better acidity and the special sweetness that is praised for coffee.

Following the fine tradition of Colombia, Cauca coffee is hand-picked and washed. In addition, in many coffee producing areas, in order to pursue good disease resistance and higher yield, old coffee varieties are updated to new varieties. The rare Cauca producing areas are dominated by Catura species, in addition to iron pickup typica and Bourbon ancient species.

The main flavor characteristics of Coca coffee are highlighted by wonderful acidity and beautiful sweetness, combined with the typical mild taste of Colombia, making this coffee a target for many buyers. Good quality coffee usually exhibits rich floral aromas, high acidity, pleasant sweetness, medium alcohol, purity, mild, balanced taste.

This time, the new product Colombia comes from more than 700 small farmers in Popayán and its surrounding municipalities in Cauca Province.

Breed: caturra, typica

Treatment: Fully washed, sun dried

Source:

Huila is a very southern region of Colombia. The mild climate, fertile volcanic soil and moderate rainfall allow coffee to grow at altitudes of up to 1900 meters. Most of the area is small farmers, and no area planted with coffee trees exceeds 7 acres. Huila is not as commercial as Medellin, Armenia, Manzinales, and uses as many chemicals to deal with planting problems.

Chinese name: Colombia huila coffee green beans

Product specification: 1000g

Coffee Country: Colombia

Treatment method: washing method

Coffee grade: 18 mesh

Year of production: 2013

In Huila,SI advised contract farmers to adopt biological control methods to control pests and diseases and to maintain the cultivation of old typica seeds, as well as to continue the tradition of cultivation!

Because Huila is located in the south of the country, its location is relatively remote, and Huila is the home of the Colombian guerrilla FARC, many traders are afraid to go! Only in recent years have people dared to explore this area for good beans. For example, coffee production organizations in Colombia, FNC, and famous foreign trading companies have come to this area one after another and directly contact coffee farmers to develop fine beans! The results are: Condor, Tacama, Tatacoa, Salamina of St. Augustine and Huila Esmeralda! of SI Trading Company.

This is a coffee produced by a production combination of 196 families and 210 members near the city of Bitrid in the south of Huilan County, Colombia. The average cultivation area of the producers in Bitrid City is 2.5 hectares. The altitude is 1500 meters. The soil here is acidic, and the coffee produced will be very sweet and refreshing if it is roasted properly. The legendary Colombia traditional washing method of purification is produced here, but now to protect the environment 30% of farmers to machine peeling and depectinization only use a small amount of water for processing.

At present, most of Colombia's estates adopt the mixed planting model of 70% Kadura and 30% Colombia. Delicious Tibica has disappeared.

Colombia's overall coffee variety allocation, roughly presented Kadura 50%, Colombia 30%, Tibica 20%.

Colombia is rich in topography, low in latitude and high in altitude, and has excellent conditions for fine coffee growth.

Costa Rica's coffee region is located between 3 and 8 degrees north latitude, belonging to the low latitude coffee belt, which can be harvested twice a year, and ripe coffee can be harvested almost every month from south to north.

Large commercial coffee farms are distributed in the central and northern regions, which are the main commercial bean producing areas, including the three major producing areas of Medulin, Armenia,Manizales, commonly known as [MAM], which have a long history in the central region.