Colombian Coffee Culture Colombian Coffee practices what are the producing areas of Colombian coffee

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Coffee should be the most common refreshing drug in the world, and it is also the most economically valuable drink. The United States is the country with the highest coffee consumption, consuming 400 million cups a day. In Finland, the average person drinks four to five cups of coffee a day, the highest per person. Other countries such as Sweden, Italy, Japan and South Korea are also important consumers of coffee.

Today, Latin America is one of the most important coffee producing areas in the world, and coffee has become a specialty of Latin America. According to statistics, coffee plantations account for at least 45% of the arable land in Latin America today. Because of its geographical location, coffee beans from Latin America are mainly sold to the United States, followed by Europe and Asia. Generally speaking, coffee producing areas are mostly located in developing countries, while coffee consuming countries are the so-called first world. Although Latin America is a coffee producer, Latinos are also coffee lovers. In addition to the common American style, mocha, latte, cappuccino and espresso, each region also has its own drinking methods and terms, which leads to a unique coffee culture.

Of the coffee trees grown in Colombia, 66% are grown in modern plantations and the rest in small, traditionally run farms. The main varieties include Kaddura Caturra, Colombian Colombia, Tibica Tipica, bourbon Bourbon, elephant bean Maragogype, and Tabi. Farms and cooperatives across the country, large and small, run by more than 500000 farmers, are distributed in the country's 590 municipalities and 14 major coffee-producing areas, with a total of 2 million Colombians dependent on coffee cultivation for their livelihood.

In recent years, with the attention to the quality of coffee and the demand for fine coffee in the international market, production in micro-producing areas should be transported and ​​ is born, and small coffee farmers are organized to provide micro-batches mainly Micro-Regional Selections, and dozens of small farmers provide their unit harvest into a micro-batch to sell, quality control will be better, so they will have the opportunity to test through each batch. Select many high-quality small farmers' coffee in specific micro-producing areas. Its coffee flavor is more lively, with fresh aromas of ripe fruit and caramel, and the combination of sour taste and sweet taste is well balanced.

In Colombia, coffee consumption has lagged behind global trends for years, but it is now soaring, with experts citing the widespread supply of better coffee as a major factor.

At the same time, international entrepreneurs have discovered strange loopholes in premium coffee in the Colombian market. Starbucks arrived in 2014. California-based Tyler Youngblood launched a coffee roasting business in Colombia in 2010. His company, Azahar Coffee Co. The first Bogota coffee shop opened in 2013 in a makeshift metal container.

Colombian coffee has been well received and has gained international popularity with the brand "Juan Valdez". Juan Vades is a character created by the Colombian Coffee Farmers Association. He is a farmer with a mustache and a small donkey. He looks very kind. Colombians drink cortado coffee most often, with half coffee and half milk. In addition, Colombia's "caf é chaqueta" is similar to Mexico's "pottery pot coffee", putting sugar bricks in boiling water and adding coffee powder as if to put a sweet coat on the coffee.

Front Street Columbia Coffee Baking suggestion

Light baking City (fragrance): Umei acid, which is rare in Colombian coffee, but not astringent and bright and delicate, smooth taste is not traditional Colombian rich style but a bit of Costa Rican coffee flavor, acid turns sweet plum very quickly.

Re-baking (general C): the aroma of raisins is based on the background, the taste is surrounded by the range of fruit maple syrup, the sweet distribution of fruit milk on the tongue will not feel particularly thick, as the coffee temperature gradually drops, the whole feeling goes to a more round and sweeter depth.

There is a famous raw bean competition in Colombia-the Coca Zhuoyu Cup. The [Colombian Coca] bean of Front Street Coffee stands out from this competition. With 90 degrees water to cook, with a good sour plum, the overall sweet and sour feeling is obvious.

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