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Colombia's favourable climate provides coffee with a true "natural pasture". Coffee trees in Colombia are mainly cultivated in the Andes mountains, on steep slopes up to 1,300 meters above sea level, where the annual temperature is about 18 degrees Celsius, the annual rainfall is 2000 to 3000 mm, the north latitude is 1 °-11 ° 15, the west longitude is 72 ° -78 °, and the specific altitude range can exceed 2.000 meters. By a particular combination of various factors, latitude, altitude, soil, plant origin of species and variety of coffee making in coffee growing areas of Colombia, climate in coffee growing areas and rain patterns resulting from dual paths of tropical convergence, changing topography throughout the day, luminosity, favorable temperature ranges throughout the year, distribution of moderate and rainwater, and some common cultural practices including selective harvesting and transformation processes, including washing and drying. Very suitable for coffee growth, mild climate, humid air, and can be harvested regardless of season. That's why Colombia coffee is so good. Colombia has three Cordillera mountains running north-south, right into the Andes. Coffee is grown along the highlands of these mountains. The terraces provide a diverse climate, with harvest seasons throughout the year and different types of coffee maturing at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost damage. There are approximately 2.7 billion recorded coffee trees in Colombia, 66 per cent of which are grown on modern plantations and the rest on small traditionally managed farms. [3]

The pure flavor of Colombia coffee comes from the natural environment of Colombia, which has the most favorable conditions for coffee growth. But beyond that, it is inseparable from the hard work of local growers. In Colombia, coffee is cultivated on 1.07 million hectares, there are about 302,000 coffee plantations in the country, and 30 to 40 per cent of the rural population depends directly on coffee production. Although Colombia has many farms, they are not large. Each farm has an area of only about 2 hectares, and more than 80% of coffee plantations have only about 5000 coffee trees, with an average of 3000. Thus, agriculture in Colombia is of the small farm type. Locals plant tall trees or banana trees around coffee trees. During the seedling stage, coffee trees are sheltered to ensure a cool and humid environment for coffee growth. Due to the high humidity in the coffee forest, the small temperature difference, the slow maturity of coffee beans, which is conducive to the accumulation of caffeine and aromatic substances, the coffee quality is the best. [1]

quality of origin

Colombia coffee is the first coffee produced in Medellin, both in terms of yield and texture. It is characterized by full coffee beans, rich nutrition, moderate acidity, good balance, rich aroma and soft and smooth taste. In addition to Medellin, Armenia and Manizales, the capitals of two neighboring provinces in the south, are also famous coffee-producing areas, which were originally part of Medellin's Antichio province, which had a Caldas football team that participated in the last Toyota Cup. These three places formed the world-famous "coffee belt." [1]

Colombia Colombia

Population: 47,073,000

Colombia has well-defined growing areas and the impressive variety of coffee they produce. Whether you want round, heavy coffee or crisp, fruity coffee (or something in between), Colombia beans are most likely. Colombia is divided by geographical location, and it is not difficult to find that the coffee in this area has many common characteristics. If you like coffee in one area, other areas will like it as well. Coffee trees in Colombia get double ripening, the main harvest of the year and the second harvest, locally known as "mitaca."

CAUCA

CAUCA Cauca, among others, is best known for its coffee cultivation in Meseta de Popayan, which surrounds the cities of Inza and Popayan. The high altitude of the plateau provides favorable growing conditions, and the proximity to the equator and surrounding mountains protects coffee from the humidity of the Pacific Ocean and the southern trade winds. This creates a very stable climate all year round. In addition, coffee in this area has a significant volcanic soil. Historically, there has been a single rainy season from October to December.

Altitude: 1,700- 2,100 m

Harvest: March-June (main crop), November-December (mitaca crop)

TOLIMA

TOLIMA Tolima, one of the strongholds of Colombia's notorious rebel group, the Revolutionary Armed Forces of Colombia, held control until recently. Tolima has suffered from fighting in recent years, which makes visiting difficult. High quality coffee from the region comes from small farmers growing in very small microplots and exported through cooperatives.

Altitude: 1,200- 1,900 m

Harvest: March-June (main crop) Crops October-December (mitaca)

Variety: 9% Typica, 74% Caturra, 17% Castillo Vera

NARINO

Some of Colombia's highest quality coffees are grown in Nariño and are rated among the most stunning and complex. Growing coffee in many areas of these high-altitude areas is a challenge and coffee trees can suffer from leaf blight. However, Nariño is close enough to the equator that the climate is suitable for growing coffee trees. The vast majority of Nariño's 40,000 producers are smallholders, each planting less than 2 hectares (4.4 acres). Many people form groups and institutions to support each other and interact with the FNC. In fact, the average farm size is less than 1 hectare (2.2 acres), and only 37 producers own more than 5 hectares (11 acres) of land in the area.

Altitude: 1,500- 2,300 m (4,900- 7,500 ft)

Harvest: April-June Variety: 54% Typica, 29% Caturra, 17% Castillo

HUILA

Willa has a combination of excellent soil and geographical advantages for growing coffee, and some of the most complex, fruit-based Colombia coffee comes from here. There are more than 70,000 coffee growers in the area, covering more than 16000 hectares (39500 acres).

Altitude: 1,250- 2,000 m

Harvest: September to December (main crop) April to May (mitaca crop)

Main varieties: 11% Typica, 75% Caturra, 14% Castillo

Coffee workers pick coffee beans (also known as coffee cherries) by hand up the mountain, so they can carefully select and pick the most ripe and plump fruits. Most Colombia coffee beans are washed, medium roast after drinking has a light silky taste, sometimes with a bit of acid, not as strong as Brazilian coffee and Italian Expresso taste, known as "green gold

Authentic Colombia coffee, brewed with emerald-like clarity. It was like the greatest master of the tuners, mixing sour, bitter and sweet in perfect harmony. After drinking, the fragrance fills the whole mouth. The smell came out of his nose. It's just so coquettish, occupying your taste buds, your mind and even your soul as quickly as possible. Let you unconsciously be captured by it.

Colombia coffee has always maintained a high quality thanks to favorable geographical and climatic conditions. Colombia coffee beans, which usually do not have a special market brand name, come from the Colombia national federation of colombia coffee growers, a very large federation that spans Colombia. It has always been known for its strict quality control and active promotion.

In Colombia's coffee grading system, supremo is the highest grade, the largest and fullest of Colombia beans, with very few defective beans and impurities, while excelso is the smaller, more average grade. Colombia coffee is balanced in flavor, rich in acidity, with unique flavor characteristics, relatively full in viscosity, sometimes with a hint of red wine flavor, admirable fruit flavor. Colombia also has a small number of coffees from the old varieties of Tibica or Bourbon. Generally speaking, they will be branded under the name of the estate or the factory where they are processed:

Saint Ario's Manor Red Iron Bika

Country of origin: Colombia

Origin: Cauca

Filed to: Red Typica

Altitude: 1950-2050 Meters

Treatment method: washed

Flavor description: Plum, chocolate, jasmine

Manor: Saint Ario Manor

Country of origin: Colombia

Origin: Cauca

Breed: Geisha

Altitude: 1950-2050 Meters

Treatment method: washed

Flavor description: lemon, orange, black tea, fruit juice, honey, sweet lasting