How about Colombian coffee and Armenian coffee? How to brew Colombian coffee

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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, Colombia has long created the coffee spokesman Juan Valdez, which is arguably the greatest success in marketing. (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.

Characteristics of coffee beans

Colombian coffee is a kind of soft coffee, which is sweet in acid, low in bitterness, rich in nutrition, unique sour and mellow, and the sour, bitter and sweet taste of Colombian super coffee match well. Columbia super is characterized by its aroma, rich and thick, with clear high-quality acidity, high balance, endless aftertaste. The Colombian super aroma is rich and thick, with clear high-quality acidity, high balance, and sometimes nutty, lingering aftertaste.

◆ fragrance characteristics

In Colombian coffee, Spremer SUPREMO is the most distinctive. It is a soft mouth species with high balance, high aroma, good acidity and sweet taste. On the whole, it has the characteristics of sweet in acid and flat in bitterness, especially exotic fragrance, excellent flavor, stable quality and flavor. A very mellow coffee with a sweet and sour taste, slightly bitter. The cracks in the middle of the coffee beans are white, because most of the locally produced beans are washed, and Colombia is the second largest coffee producer in the world, so Colombian coffee beans are often seen in mixed coffee, which is characterized by its acidity and balanced flavor.

Colombia is the second largest producer in the world, accounting for 12% of the world's total output, although it ranks lower than Brazil, but its coffee beans are of good quality. Coffee trees are planted in the highlands and cultivated in small areas. With careful harvest and wet processing, the coffee produced is beautiful in quality and rich in flavor, so it is very suitable for single drink or mixing. The main varieties are-Supremo: the highest grade coffee in Colombia, with rich and unique flavor, sweet in acid and flat in bitterness. MAM-, or Medellin-Armenia-Manizale, is the three main varieties produced in the Central Mountains of central Colombia. Medellin coffee is full-bodied, rich in taste, meticulous and sour. The concentration and acidity of Armenia&Manizale coffee are lower. These three varieties are called MAM.Bogota&Bucaramanga in the coffee market: they are produced in Bogota, the capital of Colombia that surrounds the eastern mountains. Bogota coffee is considered to be one of the best coffee produced in Colombia, slightly less sour than Manning, but equally rich in concentration and taste. Bucaramanga coffee comes with some high-quality Sumatran coffee & # 39; coffee has the characteristics of full-bodied, low acidity, rich and varied taste.

Traditionally, Colombian coffee is often called the Armenian / Medellin Gourmet.

A few years ago, coffee began to be sold under the name of region: Popayan, Bucaramanga, Huila, Tolima, Medellin, Nari ñ o became the main coffee producing areas.

There are two distinct coffee production periods in Colombia: Main crop (main season), and (second season) and Mitaca (second season). These two production periods will be different in different regions.

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