Flavor and taste of selected batches of Colombian boutique coffee beans in St. Augustine Orange River, Vera Province

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What are the flavor and taste characteristics of the selected batch of Colombian boutique coffee beans from St. Augustine Orange River in Vera province?

ACE Colombia Huila Los Naranjos de San Agustin 1600-1900m

Flavor description:

Dried incense is a very traditional and typical Colombian type, emitting a lot of vanilla, orange peel,

The rich aroma of single chocolate, the front part of the entrance is a very bright sour taste,

Such as kumquat, freshly squeezed orange juice, grapefruit and then turned into grapefruit sauce,

The colorful taste of caramel, sweet grape and Coca-Cola.

Ace Series 1600-1900 Special batch of Orange River, St. Augustine, Vera, Colombia

Three Codiera mountains run north and south in Colombia, extending to the Andes

Local coffee farmers grow coffee along the highlands of these mountains

Production conditions with diverse climates; also because of changes in topography and altitude

A large part of Colombia's coffee industry is produced by small farmers.

But unlike coffee-producing countries in Central America, coffee-producing countries are often graded according to the altitude of their growth.

Colombian coffee is distinguished by the size of the bean mesh.

Among them, the Supremo grade above 17 mesh is the largest.

The next grade is the 16-order EXCELSO EXTRA.

The province of Vera is located in the southern part of the Central Mountains in southern Colombia.

It is the most famous boutique coffee producing area in the country.

This area is a hill surrounded by mountains.

Planted above 1500 meters above sea level, where the most important rivers in Colombia meet.

Bring a lot of water resources and moisture.

Different from the general impression that a large amount of Colombian coffee is balanced and smooth.

The fine Goran products produced by many small farmers in micro batches are actually very characteristic of the flavor of the producing area.

In recent years, with the attention of the international market to the quality of coffee and the requirements for fine coffee

Gradually abandon the system that was graded by bean size.

Change to micro-batches provided by coffee farmers in micro-production areas.

(Micro-regional selections)

Dozens of small farmers provide their unit harvest to be consolidated into a micro batch for sale.

Because of this, we have the opportunity to test through batch by batch cup test.

Directly pick out a lot of high-quality specific smallholder coffee.

Colombia established the National Coffee Management Association in 1927 to oversee quality.

In order to improve the quality of coffee and the certification of its producing areas, the Colombian coffee trademark was established.

The logo consists of Juan Valdez, mule and Columbia Mountain.

Meet the certification standards, that is, the logo can be sold as a sign of quality and production areas.