Bogota Coffee Tour learn more about Colombian Coffee

Colombia is three times the size of Japan

Capital: Bogotá

Language: Spanish

per capita

GDP: 480,000 yen <4.2 million yen in Japan>

Bogotá, the capital city at an altitude of 2600m

One third of Colombia's territory is mountainous.

As an equatorial country, coffee is produced in mountainous areas at higher altitudes. Bogotá's hardships can be felt even more when climbing stairs at an altitude of 2600m.

Colombia's coffee is mostly produced by small-scale farmers, each of whom processes it to a pulp-free state, collects it, refines it, and exports it abroad. In recent years, Colombia coffee has focused on yield after Brazil, under the guidance of FNC, focusing on modern agricultural techniques and the development of varieties with high yield and strong disease resistance. In recent years, it has often been heard that the taste of Colombia coffee is not as good as before, which is inevitable for the coffee industry that attaches importance to production.

About 70% of Colombia coffee is Variedad Colombia, a high-yield and disease-resistant variety, but a hybrid of Arabica and Robusta. Although there is also delicious coffee, but compared to pure Arabica quality is still slightly inferior.

This coffee has been developed for 20 years and has begun to be infected with rust.

Thus a hybrid of Variedad Colombia and Robusta, Castillo, has been developed.

I shared "Castillo" locally, but when it comes to taste. I really can't drink this cup of coffee.

What happened to the delicious Colombia coffee that was once praised as mild Colombia.

Coffee is a crop. Depending on the producer's consciousness and the soil, there can be considerable differences.

The larger of the coffee farms I visited were planted with a variety of varieties, modern agricultural methods and a sense of professionalism and reliability in the coffee business. This includes Variedad Colombia.

The finest Colombia coffee is grown in small villages in Bojaca County, less than a few hours 'drive from Bogotá. There are more than 100 small and medium-sized farmers in this village. A few farmhouses scattered on a hill, previously confined to planting "Tipica", a small amount of continuous production. The greatest charm of Tipica is the greatest charm of coffee, which is where its superior aroma and sweetness are combined. These farmhouse coffee trees are passed down from generation to generation, and when the old trees dry up, the coffee cherries naturally fall and grow into new coffee trees, which is really "laissez-faire cultivation."

In addition, most farmers are poor and cannot afford fertilizers and pesticides. Use only home-grown organic fertilizer.

The coffee trees, which had to be grown in a "completely organic environment," were stably cultivated in the excellent soil of the village.