A brief introduction to the History and Culture of the Origin and Development of Superior Coffee beans in Zhuoyue Cup, Cauca, Colombia

Brief introduction of Origin:

Cauca province, Cauca department, the name comes from the Cauca River, Cauca River. Located in southwestern Colombia, it is an important producing area of Colombian boutique coffee together with Narino Department and Huila Department.

Cauca province is a certified coffee producing area in Colombia, with an average elevation of 1758m and a maximum elevation of 2100m. The topography, precipitation, temperature and volcanic soil of the area prepare suitable conditions for the growth of coffee.

The main taste features of Coca Coffee are reflected in its wonderful acidity and beautiful sweetness, coupled with the typical mild taste of Colombia, which makes the coffee in the area a competitive target for many buyers. High-quality Coca Coffee usually shows rich floral aroma, high acidity, pleasant sweetness, medium mellow, pure, mild and well-balanced taste.

Factory name: coffee factory address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, contact: 020-38364473 shelf life: 90 net content: 227g packaging: raw and ripe degree of coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Columbia baking degree: moderate roasting

Colombia Cauca Best Cup Regional Select Sua

Country: Colombia

Grade: excellent Cup

Producing area: Cauca Province

Baking degree: medium baking

Treatment: washing

Variety: Kaddura

Batches: selected microbatches

Flavor: nuts, dark chocolate, caramel

The biggest difference in climate between Cauca and other producing areas is probably the relatively large temperature difference, with a daily average temperature of 11 ℃ and a daytime average temperature of 18 ℃. The temperature difference between day and night is an important factor in quality coffee. Low night temperatures and relatively higher elevations slow down the growth of coffee, allowing coffee seeds and beans to more fully absorb the nutrients of coffee fruits, as well as better acidity and commendable special sweetness of Coca Coffee.

In accordance with the fine tradition of Colombia, Coca Coffee is picked manually and washed. In addition, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated the old varieties of coffee into new varieties, Cauca is rare to Katula Caturra species, in addition to tin card typica and bourbon Bourbon ancient species.

This batch comes from Columbia Zhuoyue Cup special batch variety: caturra, treatment: full water washing, sun drying