Starbucks Columbia Coffee beans taste and Colombian Coffee History Colombian Coffee Story

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Colombian coffee has many different flavors, such as thick solid, chocolate, fruit, jam-like sweetness. There are great differences among different producing areas.

History

Colombian coffee was probably introduced by Jesuit monks in the 18th century and did not begin to play an important role until the end of the 19th century.

Aware of the value of marketing, Costa Rica created the coffee spokesman Juan Valdez a long time ago, which can be said to be the greatest marketing success. (see figure logo below)

The marketing program, coined by the Columbia Coffee Farmers Association (Federaci ó n Nacional de cafeteros, FNC), coined the terms "Supremo" and "Excelso" to promote coffee, which are related to the size of coffee beans, but not to quality. If you want to buy good coffee, make sure the beans come from a specific area, not just for the size of the coffee beans.

Colombian coffee farmers can sell all their products to the Coffee Management Association at an official low price, or to exporters, who may offer a higher price or no bid at all. In fact, the Coffee Management Association (FNC) controls exports to Europe, while coffee to the United States is mainly exported through private exporters. However, all exports are subject to the lowest export price.

Colombia is fortunate to have Atlantic and Pacific ports, which helps to reduce the cost of transporting coffee, which is the only country in South America. 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, where coffee is of the best quality and high price, characterized by full grains, rich nutrients, rich aromas and moderate acidity. These three regions are referred to as MAM (the initials of the major cities of the three regions). Most of the Colombian coffee for export comes from MAM. Along the eastern mountains, the two best areas are around Bogot á and north around Bucaramanga. Bogota coffee is less acidic than Medellin coffee, but the two are of the same quality.

Reference:

James Hoffmann- The World Atlas of Coffee: from Beans to Brewing: Coffees Explored, Explained and Enjoyed (2016)