Introduction, tasting and flavor description of coffee in Narino, Colombia

Colombia is the most northwestern country in South America. It is one of the three largest coffee producers in the world. Colombia gained its independence from Spanish colonial rule on July 20, 1810. The population is 43.6 million, 1.14 million square kilometers.

The place where this coffee bean is produced is called Narino Narino. Narino is a province in southwestern Colombia.

In addition to producing this delicious coffee bean, Narino also has many magnificent scenery.

Colombian Coffee

Basic knowledge

Encyclopedia of knowledge (must-see for coffee masters)

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

In 1808, a priest first introduced coffee to Colombia. 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 Colombian coffee has been a core product of Starbucks since 1990 and has been very popular ever since.

Coffee variety

Before 1967, coffee trees in Colombia were basically Typica (native Arabica species, with a harvest every two years, low yield, susceptible to leaf rust and dense shade trees).

Now 8090% are Kaddura (native Arabica bourbon variety, high yield in one harvest every two years, resistant to direct sunlight) and Colombian variety (Colombia) (harvested throughout the year, 1/4 Robbins special pedigree, no shade tree)

Small colored eggs: stories that have to be told between Arabica varieties

There are different opinions on the definition of variety in the industry. Although Timor has 44 chromosomes like Arabica, he is often excluded from Arabica because of half of his Robbite blood, and he cries out in the toilet.

Colombian Coffee

About tasting.

Aroma: of the 36 coffee aromas described, Colombia contains 5: honey, lemon, apple, vanilla and roasted peanuts.

Acidity: marked by Latin American characteristics, moderately active acidity exists only on both sides of the tongue and extends backward, weakening significantly in the middle, unlike most African coffees rising to the upper jaw or sinking to the bottom of the tongue like some Asia-Pacific coffee.

Mellow: medium, sweet, but slightly weak, overall feeling smooth

Flavor: outstanding nut flavor, slightly powdery texture and dryness at the front of the tongue, and obvious stickiness in the front of the mouth after tasting.