How to brew Colombian coffee in St. Augustine, Huila province, Colombia

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Colombia is currently the third largest coffee producer in the world, originally second only to Brazil, but in recent years Vietnamese coffee, which specializes in the production of Robusta stout beans, has surpassed Colombia's status.

Colombia first planted so-called commercial beans in the mid-1830s, and coffee beans accounted for the largest share of export crops in the 20th century. The local mountainous terrain, coupled with a variety of tropical microclimate, provided an ideal coffee growing environment. 75% of the total coffee bean production is sold abroad, making it the main source of foreign exchange earnings in Colombia. Traditionally ripe coffee cherries are treated with water. Colombia's Coffee Research Center has developed a system to protect the ecological environment in the past 15 years, which requires little water to treat coffee, which can reduce water pollution by 90% and reduce water consumption by 95%. This treatment can not only effectively maintain the ecology, but also improve the quality of coffee. So farmers on small farms in Colombia sprinkle shelled coffee beans on the flat roof of their homes to dry in the sun. Colombia has a large temperature difference, and coffee can be grown and produced almost all the year round. The main harvest time is from October of each year to February of the following year, and November and December are harvest periods.

Huila Ulla province is located in western Colombia. Coffee grows on the slopes of the canyons between the eastern and western mountains, which has always been the big barn of good coffee in Colombia, of which the town of St. Augustine (San Augustin) has the best quality because of the Los Nalanjos River (Los Naranjos).

St. Augustine (San Agustin) is located in the southwest of Colombia and is a traditional good producing area. In recent years, Colombia attaches great importance to water resources and avoids the use of coffee beans as much as possible, which is similar to the honey treatment in Central America.

Coffee is exposed to the sun with a shell. during this period, the beans will be stirred from time to time, causing some shell peeling, and the shell will not be removed, polished and polished until it is shipped.