Variety of beans, Brand recommendation and Manor introduction of Lazimus Manor in Colombia

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Variety of beans, Brand recommendation and Manor introduction of Lazimus Manor in Colombia

HUILA

Wirat has an excellent combination of soil and geographical advantages for growing coffee, and some of the most complex and fruity Colombian coffees come from here. There are more than 70, 000 coffee growers in the area, covering more than 16000 hectares (39500 acres).

Altitude: 1250-2000m

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

Main varieties: 11% Typica, 75% Catura, 14% Castillo.

Coffee workers go up the mountain to pick coffee beans (also known as coffee cherries) by hand, so they can pick carefully and pick the most ripe and full fruits. The vast majority of Colombian coffee beans are water-washed and moderately roasted with a light, silky and sometimes sour taste, not as strong as Brazilian coffee and Italian Expresso, known as "green gold".

Authentic Colombian coffee is brewed with a color as clear as emerald. It is like the masterpiece of the greatest tune, which matches sour, bitter and sweet just right. After drinking, the fragrance fills the whole mouth. The aroma comes out of the nose again. It is so soft and arrogant that it occupies your taste buds, your mind and even your soul as quickly as possible. Let you be captured by it unwittingly.

With its superior geographical and climatic conditions, Colombian coffee has always maintained high quality. Colombian coffee beans, which usually do not have a special market trademark, are from the National Coffee Farmers' Union of Colombia (national federation of colombia coffee growers), a very large alliance that spans Colombia. It has always been famous for its strict quality control and active promotion.

In the Colombian coffee bean grading system, supremo is the highest grade, with the largest and fullest grains in Colombian coffee beans, with very few defective beans and sundries, while excelso is the smaller, more common grade. Colombian coffee has a balanced flavor, rich acidity, unique flavor characteristics, relatively full consistency, sometimes with a touch of red wine flavor and admirable fruit flavor. In Colombia, a small portion of coffee comes from the old Tibica or bourbon, which is generally branded with the name of the manor or the name of the processed factory:

Saint Ario Manor Red Tiebika

Country of origin: Colombia, Colombia

Production area: Koka Cauca

Variety: Red Typica

Altitude: 1950-2050 Meters

Treatment: washing Washed

Flavor description: plum, chocolate, jasmine

Manor: Saint Ario's Manor in summer

Country of origin: Colombia, Colombia

Production area: Koka Cauca

Variety: Geisha

Altitude: 1950-2050 Meters

Treatment: washing Washed

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

The suitable climate in Colombia provides a real "natural pasture" for coffee. Coffee trees in Colombia are mainly cultivated in the Andes, on steep slopes about 1300 meters above sea level, where the annual temperature is about 18 degrees Celsius, annual rainfall is 2000 to 3000 millimeters, latitude 1 °- 11 °15 north, longitude 72 °- 78 °west, the specific range of elevation is more than 2.000 meters. A special combination of factors, latitude, altitude, soil, plant origin of species and varieties of coffee production in Colombia's coffee growing area, rain patterns produced by the climate of the coffee growing area and tropical convergence, changing topography, luminosity, favorable temperature range throughout the year, moderation and Rain Water's distribution And include some common cultural practice areas in the process of selective logging and transformation, including washing and drying. Very suitable for the growth of coffee, mild climate, humid air, and can be harvested regardless of season. This is why Colombian coffee is of high quality. Colombia has three Codiera mountains running north and south, right into the Andes. Coffee is grown along the highlands of these mountains. The mountain steps provide a diverse climate, where the whole year is the harvest season, and different kinds of coffee ripen at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost. Approximately 2.7 billion coffee trees have been documented in Colombia, 66 per cent of which are planted in modern plantations and the rest on small traditionally run farms. [3]

The pure taste of Colombian coffee comes from Colombia's natural environment with the most favorable conditions for coffee growth. But beyond that, it is inseparable from the hard work of local growers. In Colombia, coffee cultivation has reached 1.07 million hectares, there are about 302000 coffee plantations in the country, and 30 to 40 per cent of the rural population depends directly on coffee production. Although there are many farms in Colombia, they are not large in area. The area of each farm is only about 2 hectares, and more than 80% of the coffee plantations have only about 5000 coffee trees, an average of 3000. Thus it can be seen that agriculture in Colombia belongs to the small-scale farm type. The locals plant tall trees or banana trees around the coffee trees. Build an Arbor for coffee trees at the seedling stage to ensure the cool and humid environment needed for coffee growth. Due to the high humidity, small temperature difference and slow ripening of coffee beans in the coffee forest, it is conducive to the accumulation of caffeine and aromatic substances, so the quality of coffee is the best. [1]

Quality of producing area

No matter in terms of yield or texture, Colombian coffee is first produced by Medellin, which is characterized by full granules, rich nutrition, moderate acidity, good balance, rich aroma and soft taste. In addition to Medellin, the capitals of two neighboring southern provinces, Armenia and Manizales, are also famous coffee producers, which formerly belonged to Medellin's province of Andiquio, which has a Caldas football team that played in the last Toyota Cup. These three places form the world-famous "coffee zone". [1]

Colombia Colombia

Population: 47073000

Colombia has well-defined growing areas and the impressive variety of coffee they produce. Whether you want round, heavy coffee, refreshing, fruit-flavored (or somewhere in between), Columbia beans are most likely. Colombia is divided by geographical location, and it is not difficult to find that the coffee there has many common characteristics. If you like coffee in one area, other areas will like it as well. Coffee trees get double cropping in Colombia, the second main harvest and harvest each year, which is called "mitaca" locally.

CAUCA

CAUCA Cauca, best known for its coffee cultivation around Inza and Meseta de Popayan in Popayan, provides favorable growth conditions at high altitudes on the plateau and near the equator and surrounding mountains, which protects coffee from Pacific humidity and southern trade winds. This creates a very stable climate all the year round. In addition, coffee in the area has significant volcanic soil. According to historical records, there is a single rainy season from October to December every year.

Altitude: 1700-2100m

Harvest: March-June (major crops), November-December (mitaca crops)

TOLIMA

TOLIMA Tolima, one of the strongholds of Colombia's notorious rebel group Revolutionary Armed Forces of Colombia (FARC), until recently held control. Tolima has suffered from fighting in recent years, which makes the visit difficult. High-quality coffee from the region is grown by small farmers in very small areas and exported through cooperatives.

Altitude: 1200-1900m

Harvest: 3mer-June (main crop) crops October to December (mitaca)

Variety: 9% Typica 74% Catura 17% Castillo Villa

NARINO

Some of Colombia's highest quality coffee is grown in Narinho, which is arguably the most amazing and complex. Growing coffee in many areas of these high elevations is a challenge, and coffee trees are likely to suffer from leaf blight. However, Narinho is close enough to the equator that the climate is suitable for planting coffee trees. Most of Narinho's 40,000 producers are small farmers, each with a planting area of less than 2 hectares (4.4 acres). Many people form groups and institutions to support each other and interact with FNC. In fact, the average size of the farm 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: 1500-2300 m (4900-7500ft)

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