Colombian Coffee Flavor introduces Colombian Coffee hand data how to drink Colombian coffee

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The history of Colombian coffee can be traced back to the Spanish colonial era in the 16th century, from Haiti in the Caribbean and through El Salvador. In addition, it is said to have begun between the second half of the 18th century and the first half of the 19th century.

Colombia's main coffee is grown on slopes around 1300 meters above sea level in the Andes, with temperatures of about 7 to 18 degrees and annual rainfall of 2000 to 3000 meters. The soil is weakly acidic and well drained, and the climate and geology are very suitable for coffee growth.

Colombian coffee belongs to Arabica and is treated with water washing. Fried coffee beans give off a sweet smell, taste good, have a unique sour taste, and are often used in high-grade mixed coffee because of their moderate concentration.

Columbia coffee is the most characteristic of SUPREMO, its coffee is soft and mellow, with slight acid to medium acid, its quality and flavor are stable, it is a medium coffee, it is used to prepare comprehensive coffee.

Columbia: it is a kind of soft coffee, which has the characteristics of sweet in sour and flat in bitterness, especially exotic fragrance, wonderful flavor and peculiar flavor of melon peel. It is the outstanding coffee.

It is suggested that the filter cup V60, the grinding degree of Fuji 4, the water temperature 88 °, the ratio of powder to water 1: 14, 15 grams of powder, 225 grams of water, the total cooking time is 2 minutes.