Introduction to the Origin of Colombian Coffee Bean Coffee Grade and aroma characteristics of Colombian Coffee beans

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Introduction of the origin of ◆

Whether in terms of yield or texture, Colombian coffee is first produced by Medellin, which is characterized by full grains, rich nutrition, moderate acidity and good balance. In addition to Medellin, the provincial capitals of two neighboring provinces in the south, Armenia and Manizales, are also famous coffee producers, which formerly belonged to the province of Andiquio, where Medellin is located. These three places form the world-famous "coffee zone".

(Colombia)

◆ level

Colombian coffee is divided into three grades: Supremo, Excelso, Extra and so on. Take Supremo as the most advanced coffee; the coffee beans used in the top coffee are larger and its raw materials are taken from the newly harvested coffee beans, followed by Extra. Most of the Columbia region have changed to grow faster-growing coffee trees; excellent coffee is usually softer and slightly more acidic than top coffee, but both are aromatic coffee with moderate granules and fine fruit.

◆ cutting environment

Coffee trees in Colombia are mainly cultivated in the Andes, where the year-round temperature is about 18 degrees Celsius, on steep slopes about 1300 meters above sea level. The latitude, altitude, soil, plant origin of species and varieties of coffee in the coffee growing area of Colombia are very suitable for the growth of coffee, with mild climate, humid air and can be harvested regardless of season. Therefore, the pure taste of Colombian coffee comes from Colombia's natural environment with the most favorable conditions for coffee growth.

Characteristics of ◆ coffee beans

Colombian coffee is a kind of soft coffee, which is sweet in acid, low in bitterness, rich in nutrition, unique sour and mellow, and the sour, bitter and sweet taste of Colombian super coffee match well. Columbia super is characterized by its aroma, rich and thick, with clear high-quality acidity, high balance, endless aftertaste. The Colombian super aroma is rich and thick, with clear high-quality acidity, high balance, and sometimes nutty, lingering aftertaste.

◆ fragrance characteristics

In Colombian coffee, Spremer SUPREMO is the most distinctive. It is a soft mouth species with high balance, high aroma, good acidity and sweet taste. On the whole, it has the characteristics of sweet in acid and flat in bitterness, especially exotic fragrance, excellent flavor, stable quality and flavor. A very mellow coffee with a sweet and sour taste, slightly bitter. The cracks in the middle of the coffee beans are white, because most of the locally produced beans are washed, and Colombia is the second largest coffee producer in the world, so Colombian coffee beans are often seen in mixed coffee, which is characterized by its acidity and balanced flavor.