Flavor characteristics of Colombian Coffee producing area _ Huilan, Cadas, Santander
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Colombian coffee is one of the few individual coffees sold in the world under the name of the country. In terms of overall quality, it has won praise unmatched by other coffee. Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world.
There are many coffee producing areas and coffee growing estates in Colombia. Today we will introduce three different kinds of coffee from different producing areas.
[Huilan]
Huilan Coffee is a coffee of origin named after the coffee growing area, which can fully represent the unique characteristics of coffee in the Huila producing area. 100% Arabica species, selected according to the particle size of coffee beans and a single variety. You will find the unique and rich aroma of Colombian coffee in each coffee bean. The most prominent feature is pure, balanced and soft taste.
Aroma: very strong
Acidity: medium / high
Palate: mellow
Flavor: soft, balanced and clean
[Kadas]
Cadas, which is produced in central Colombia, is the core area of the famous Colombian coffee tourism. Coffee from the Cadas region has distinct vanilla aromas, soft acidity and a full taste.
Aroma: strong
Acidity: soft
Palate: high
Flavor: vanilla taste, only pure coffee taste
[Santander]
Santander is a famous producing area in northern Colombia. the coffee beans in this area are famous for their strong taste, long aftertaste and unique fresh vegetation flavor.
Aroma: strong
Acidity: medium
Palate: strong
Flavor: grass, fresh green plants
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