What is the micro-batch Colombian smallholder program? What are the characteristics of Colombian coffee beans?

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The micro-batch Colombian smallholder program was launched in 2015, which provides coffee farmers from several of the best producing areas in Colombia, including Huila, Narino, Cauca, Tolima, etc., unlike many coffee farmers who grow Castillo varieties, coffee farmers plan to grow traditional varieties such as Bourbon and Typica,Caturra,Catuai. Since these small farmers have an average planting area of only a few hectares, the annual supply of each batch is only about 3000 to 4000 kg. The average elevation of all small farmers is about 1500 to 1800 meters.

Colombian coffee (Cafe de Colombia), which originated in Colombia, is one of the few individual coffees sold in the world under the name of the country. With its superior geographical and climatic conditions, Colombian coffee has always maintained a high quality: balanced flavor, smooth taste, a little sour, and widely welcomed by consumers.

In December 2004, F.N.C (Federacion nacional de cafeteros de colombia, Spanish, "Colombian Coffee producers Association") applied to the Government of Colombia for registration of the geographical indication "Caf é de Colombia" (Colombian Coffee). It was approved three months later, so the logo became the official symbol of the Colombian Coffee producers Association.

Compared with other producing countries, Colombia is more concerned with developing products and promoting production. The status of coffee in Colombia is evident in the following example: all vehicles entering the country must be sprayed and sterilized so as not to inadvertently cause disease and damage coffee trees.

According to F.N.C regulations, only high-quality coffee beans are allowed to be exported to safeguard the international reputation of Colombian coffee beans. The quality standard of Colombian coffee beans is divided into four commercial grades according to the number of raw coffee beans:

Note: the number of items mentioned in coffee beans is different from that of medicinal materials. Raw coffee beans are divided into many countries according to the number of items, 1 eye = 1 canister 64 inches, which is equivalent to the size that we are familiar with in China:

18 mesh, that is, 18Universe 0.28125 inches, with a diameter of about 0.71 cm.

17 mesh, that is, 17Universe 0.26563 inches, with a diameter of about 0.68 cm

16 mesh, that is, 16Compact 64mm 0.25 inch, with a diameter of about 0.635 cm

When grading, use different sizes of sieve-if the diameter of the mesh is 18x64 inches, the number of the screen is 18 mesh; if the diameter of the mesh is 17x64 inches, the number is 17 mesh-put the coffee beans on the net and shake them back and forth. Beans smaller than the mesh will fall and are screened by a smaller screen. After layers of screening, the grades of coffee beans are compiled.

The Colombian Cafe Na Linglong producing area is located in the Andes (the Andes, which begins in Chile and Argentina in the south, spans the north and south of Colombia and runs through the Nalinglong producing area at the same time).

The natural geographical environment here: the tropical Pacific coast, the Amazon basin and the high Andes Mountains divide the Nalinglong producing area into three major topography, the first is the plains along the Pacific coast, and the second is the Amazon basin followed by the Andes mountains.

Nalinglong coffee producing area is produced by 37 cities in Nalinglong province.

The Nalinglong producing area is near the equator at latitude 0 ℃, and receives almost the same number of sunshine hours every day throughout the year.

The average sunshine time is 1666 hours per year.

At the same time, the location and geographical environment of the producing area, the average annual temperature suitable for coffee growth, the stable temperature change in the morning and evening and the annual rainfall make the coffee trees with rich soil organic matter in Nalinglong producing area can also thrive at very high altitude. it has a significant effect on the flavor and aroma of coffee.