What are the taste and flavor characteristics of the Medalin coffee producing area in Colombia?

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What are the taste and flavor characteristics of the Medalin coffee producing area in Colombia?

Colombian Coffee Raw Bean Coffee is divided into Top Coffee (Supermo), excellent Coffee (Excelso) and Best Coffee (UGQ III). Cross Coffee in the excellent grade is exported to Germany and Europa Coffee is exported to Nordic countries. Excellent grade coffee and top coffee can be bought in most coffee shops. The difference between the two professional regulations is that the coffee beans used in top coffee are larger, and the raw materials are taken from newly harvested coffee beans, so it is easier to ensure the quality of the products. Excellent coffee is usually softer and slightly more acidic than top coffee, but both are aromatic coffee with moderate granules and excellent fruit.

Colombian coffee is often described as having a silky taste. Of all the coffees, it is the most balanced, soft and mellow and ready to drink. Top varieties of Supermo account for only about 10% of all coffee beans. However, the standard Excelso is also one of the high quality raw beans, whether it is a single product or a combination of drinking, are popular with the public. The biggest feature of "Colombian Coffee" is mellow and sweet. In addition, the sour taste is round and bitter, the aroma is sweet, and the flavor is very unique. It is a high-quality coffee raw bean that can give full play to the characteristics of coffee.

Colombia has a territory of 1142000 square kilometers, a large land area, a relatively large coffee producing area, and a natural rich and diverse taste. Colombian coffee will be sold under the name of the country when it is exported, but after careful inquiry, Colombian coffee beans can be divided into two categories: commercial beans and boutique coffee producing areas. In "traceability", "producing area", and "manor" have become the necessary "information" of fine coffee. I also learned about Colombian coffee beans. The original Colombian beans and commercial bean producing areas MAM are Madeleine Medillin (Antioquia), Armenian Armenia, Manisales Manizales (Caldas) on the right side of the Andas Mountains, and the boutique bean producing areas are mainly Cauca Cauca, Vera Huila, Dorima Tolima and that exquisite NARI?o in the south of Colombia. The biggest difference between boutique coffee and commercial coffee beans lies in quality and price. However, commercial beans are not the only ones in commercial bean producing areas. Some estates also produce fine beans. It depends on how the manor defines its own beans.

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