The natural pasture of coffee-Colombian premium coffee is classified according to the size of raw beans.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Colombia is the third largest producer of coffee beans in the world after Brazil and Vietnam. Colombian coffee is a representative of Arabica coffee with a strong and memorable taste. Its aroma is rich and thick, with clear high-quality acidity, high balance, and sometimes nutty, lingering aftertaste. Colombian coffee is excellent in appearance and quality. Colombia has volcanic fertile soil and abundant rainfall, making it an excellent environment for growing coffee trees. The coffee grown in this land is often praised for its silky taste, rich acidity and well-balanced texture.

The "natural pasture" of coffee

Although having the right climate provides a real sense of coffee in the "natural pasture". But people here do not deliberately emphasize their excellent growth conditions, they are more willing to hear people praise the superior taste of their coffee beans. They do not like to be judged that the reputation of Colombian coffee depends on its unique geographical location, and they want people to see their hard work and unremitting pursuit of quality, their good intentions for coffee quality and the great sacrifices behind them, and the gratifying changes in the quality of their coffee beans "growing with each passing day" and "keeping pace with the times". It is very difficult to do this. Colombians are obviously people who dare to surpass and stand loneliness; they never indulge themselves and become arrogant in the face of luck, but strive for excellence in the quality of their coffee. this is the most perfect interpretation of why they can breed Colombian premium coffee.

Colombian coffee is classified according to the size of raw beans (sieve). There are two kinds of coffee on the market: Supremo (sieve 17 or above) and Excelso (sieve 14 ram 16). Supremo is the high-grade raw bean of Colombia.

Located in northwest Colombia, Medellin is the most important coffee producing area in Colombia. this coffee is rich in taste, smells of dark chocolate milk, blended acidity, slightly caramel sweetness and a long throat finish. Unforgettable.

Cup test:

Fragrance: dried plum, orange peel, almond, light jasmine, drupe

Aroma: black tea aroma, light milk flavor, almonds, dried longan

Flavor: sweet in acid, flat in bitterness, suitable in concentration, soft like citrus and pomelo

It's sour.