What is the flavor description and characteristics of Cauca, Columbia? Does it smell like flowers? What producing area?

What is the flavor description and characteristics of Cauca, Columbia? Does it smell like flowers? What producing area?

Product name: Columbia Coca

Place of origin / manor: test card

Geographical environment of production: 1500-2100 m

Treatment: after full washing, the scaffolding is sun-dried.

Taste special: balanced, with malic acid and caramel flavor

Introduction: the producing area of Cauca in Colombia is about 1500-2100 meters above sea level. The changeable mountain terrain and climate, slow coffee production but also created this rich flavor, balanced flavor of Colombian coffee.

The producing area is surrounded by high mountains, which block the airflow and water vapor from the Pacific Ocean and trade winds from the south, thus maintaining a stable climate. Near the equator, there is plenty of sunshine. The stable climate and sufficient sunshine provide a guarantee for the stability of coffee quality.

Coca coffee is manually picked and washed. In addition, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated the old coffee varieties into new varieties, Kaddura Caturra is the most rare in Kogu producing area, in addition, there are iron truck typica and bourbon Bourbon ancient species.

Generally speaking, a single bean always has some lacking flavor, but this coffee is well balanced, sour, fragrant, bitter, sweet and mellow.

Full-bodied aroma with a hint of chocolate nut flavor, after cooking, the fragrance is still compelling. The taste is mellow, followed by a hint of chocolate-like bitterness, which turns sweet in an instant. This is followed by ripe acidity, with a hint of tropical fruit, followed by a sweetness on both sides of the jaw. A rather smooth and well-balanced flavor