Introduction to Columbia Linglong FNC Fine Coffee

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Columbia Na Linglong FNC Fine Coffee

Colombia Supremo Nari ñ o FNC

Na Linglong has the natural conditions for producing high-quality coffee, close to the equator, about 1 degree north latitude, and plenty of light throughout the year. Steep mountains and long and steep slopes bring temperature diversity. Warm and moist air rising from the canyon protects coffee grown at high altitude from the threat of frost, and coffee can be grown smoothly at a height of 2300 meters. Volcanic soil provides rich nutrients for coffee growth.

Nalinglong has a peak distribution of rainfall throughout the year, with a rainy season that lasts from October of that year to May of the following year. However, even in dry months, warm currents from trade winds from the southern continent meet with cooler nights to produce water vapor that replenishes coffee trees. Usually, coffee trees usher in flowering season after continuous drying followed by a heavy rain. In Nalinglong, after the first rain in September, there will be a coffee flowering season; the following April, the harvest season begins one after another, and in high-altitude producing areas, the harvest season may last until August.

Non-profit agricultural cooperative

The agricultural cooperative, which produces Na Linglong, was established on February 18, 2003. it is located in the town of La Union, Nalinglong District, southern Colombia. She is a non-profit cooperative established from a social and economic point of view. The aim is to bring our partners, landowners, farmers and the whole community together to add value to coffee products in the process of autonomy.

The cooperative collects coffee from 21 partners and from 100 households that grow coffee. The combination of mid-harvest and post-harvest treatment produces a special appearance and taste of coffee, with obvious aroma and high acidity, forming a typical, mild taste of coffee, its unique temperament, so that demand around the world is in short supply.

The growth cycle of caffeine

High degree

Nalinglong grows 1860 meters to 2220 meters above sea level, and its unique growth factors are as follows:

1. Reach an altitude of 2000 meters above sea level

two。 The average temperature in the region is lower than that in other coffee producing areas of Colombia and most of the world.

3. Low temperature has a positive effect on the growth of coffee, highly retains the acid and sugar in plants, and plays an important role in the acidity, sweetness and softness of coffee as a beverage.

Climate & soil

The climatic conditions of Nalinglong producing area make it taste special, for example:

1. The average annual solar radiation is 1666 hours.

two。 Rain cycle 1866 mm

3. The rich organic soil formed by rich volcanic ash makes it possible to grow coffee at such a high altitude and with an average temperature of 19.9 ℃, with a maximum value of 25.9 C and a minimum value of 16 ℃.

The growth cycle of caffeine

Collection

The collection is all done manually by regional growers, who collect coffee fruits, usually red or yellow, at the stage of full ripening.

Selection

Once the collection is completed on the same day, the coffee mill begins to separate the ripe coffee fruit. Those with problems are discarded, and those with no problems can move on to the next step.

Fermentation

Most farms pay particular attention to this step of fermentation, using years of experience to ensure that it is done correctly. This will ensure a variety of characteristics of its origin. Coffee beans without pulp are left in a clean container for about 16 hours.

Water washing

The observant producer confirms that the fermentation process is completed and begins the bean shell washing process, using clean water to remove mucus.

Drying

After washing, the particles were exposed to the sun for about 8 days, which reduced the moisture and maintained 10-12% moisture to facilitate the maintenance of beans. The dried beans are packed in natural fiber bags, and then the shells wrapped on the beans are cut off.

Types of caffeine

Quality and quantity

High acidity, medium body, sweet taste, very clean, soft, with a very obvious aroma.

Physical-sensory analysis

Local coffee beans have the characteristics of zero defect, no yeast, zero mold and irregular components. The coffee standard score is 88 Q Grade SCAA approval level.

According to the SCAA score, the lowest score is 85.

Wind smell

Tangerine, red apple, caramel, high acidity, long chocolate.