Colombia-Tolima Ezekiel Cooperative Features and Flavors? Is it good?

Characteristics and flavor of coffee beans from Acedga cooperative in Colombia-Tolima producing area? Is it good?

Colombian coffee is widely sold among many producing countries, ranking the third largest in the world (the first is Brazilian coffee and the second is Vietnamese coffee). The main factor is that the active volcanic activity has created the most fertile soil in the world. Grow coffee beans that are sweet, rich, very pleasant and easy to brew successfully. With Colombian coffee, you can enjoy a mellow atmosphere at home without going to a cafe. Whether it is simple black coffee or Colombian coffee with a variety of formula coffee is a good choice, well-known international coffee chain coffee shops most of the coffee from Colombia.

In recent years, due to the increase in farmers' income due to coffee competitions, Colombian coffee has broken away from the old impression that it can only be used as a base coffee. Before that, Colombian coffee has been regarded as a commercial big big bean or a base formula bean fresh to become a boutique coffee alone. The quality of coffee is judged by the size of beans. In fact, this classification only represents that the size and quality of coffee beans have nothing to do with this is an outdated grading system. Instead, it is grown in high-altitude pristine rainforests, grown naturally without fertilizers and pesticides, farms or cooperatives that are good Colombian coffee, which usually produce very little coffee with strong, hard beans and smaller turquoise beans.

The introduction of the 2010 Acedga cooperative in the Tolima producing area south of Bogota, Colombia, is mostly coffee beans from Kaddura trees, with about 17018 mesh of particles. After more than 10 years of research and development, water consumption in Colombia has been reduced by 95% and pollution has been reduced by 90% (the same as women's cooperatives). Not only maintain the ecology of nature, but also make coffee beans a little more changes to increase the sense of hierarchy. Fewer defective beans are screened by hand and less coffee is clipped by the peeling machine (Brog has a photo), which means that the baking curve is steeper and retains more floral aromas and less wood mildew.