Characteristics of Colombian coffee beans story how should Colombian coffee be roasted?

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Coffee was first introduced to Colombia (Colombia) in 1808 and today the country is the second largest producer after Brazil, with an annual output of 13 million bags of 60 kg each, compared with Brazil's annual production of 22 million bags. Colombian coffee is one of the few individual coffees sold in the world under the name of the country. Colombian coffee beans have won praise unmatched by other coffee in terms of quality. The country is the world's largest exporter of Arabica coffee beans, while Robusta coffee is rarely grown. It is also the world's largest exporter of washed coffee beans (Washedbeans). Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world. Characteristics of Colombian coffee beans

Major coffee producing areas in Colombia

The country's coffee-producing region is located in the foothills of the Andes, where the climate is mild and the air is humid. Colombia has three Cordilleras mountains (sub-mountain system) running north and south, right into the Andes. Coffee is grown along the highlands of these mountains. The mountain steps provide a diverse climate, which means that the whole year is the harvest season, with different kinds of coffee ripening at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost. There are about 2.7 billion coffee trees in Colombia, 66 per cent of which are planted in modern plantations and the rest on small, traditionally run farms. Characteristics of Colombian coffee beans

The main production areas of Colombia are in the central and eastern mountains. The most important plantations along the central mountains are located in Medellin, Armenia and Manizales. Of the above three regions, Medellin has the best quality and high price of coffee, which is characterized by full grains, rich nutrients, rich aroma and moderate acidity. Taken together, the three regions are referred to as MAM (the initials of the major cities in the three regions). Most of Colombia's top coffee for export comes from MAM. Along the eastern mountains, the two best areas are around Bogota and then north around Bucaramanga. Bogota coffee is less acidic than Medellin coffee, but the two are of the same quality.

Colombia Coca Zhuoyu Cup

Producing area: Cauca Province

Micro-area: Suri micro-production area

Soil: volcanic clay

Altitude: 1758 m-2100 m

Variety: Kaddura

Treatment: washing treatment

This coffee has a round raw bean body, yellowish green, good evenness and high moisture content. The baking goal of Qianjie coffee is medium-deep roasting, showing a balanced and mellow texture on the one hand and rich chocolate and nutty aromas on the other.

Qianjie coffee is suggested to be brewed:

KONO filter cup; water temperature: 86-88 ℃; degree of grinding: small Fuji 4 (medium grinding); ratio of powder to water: 1:13-1: 14; extraction time: one minute and 50 seconds.

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