Brief introduction of Starbucks Colombian coffee beans and Colombian coffee beans

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Starbucks Colombia coffee beans

Colombia is rich in products, especially coffee, flowers, gold and emeralds known as the "four treasures," coffee known as "green gold."

Coffee was first introduced to Colombia by a priest in 1808. Colombia is the world's third largest coffee producer (first Brazil, second Vietnam), the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans.

This Colombia coffee has been popular since 1990, when it became a core product of Starbucks.

Colombia coffee beans

Colombia Coffee (Cafe de Colombia) is produced in Colombia and is one of the few single-origin coffees sold in the world under its name. In terms of quality, it has earned accolades that no other coffee can match. Colombia is more concerned with product development and production promotion than other producing countries. It is this, coupled with its superior geographical and climatic conditions, that makes Colombia coffee delicious and famous all over the world. Roasted coffee beans will release a sweet aroma, with acid in the sweet, bitter in the good quality characteristics, because of the appropriate concentration, often used in high-grade coffee blends. Colombia coffee exudes a light and elegant aroma, not as strong as Brazilian coffee, not as sour as African coffee, but a sweet light aroma, low-key and elegant.

Aroma: Out of 36 coffee aroma descriptions, Colombia contains 5: honey, lemon, apple, vanilla, roasted peanut.

Acidity: pronounced Latin American character, moderately active acidity only on both sides of the tongue and extending backward, obviously weakening in the middle, not rising to the palate like most African coffees, nor sinking to the bottom of the tongue like some Asian-Pacific coffees;

Alcohol: moderate, sweet, but slightly weak, overall feeling smooth;

Flavor: Prominent nutty flavours, slightly pink and dry tongue tip, with a distinct stickiness in the mouth tip after tasting made with a press pot.