Characteristics of Organic Coffee in Colombia _ Bio COSURCA SA Cooperative of Cauca Province, Colombia

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Columbia Coffee:

Coffee was introduced to Colombia during the 1700s period of Spanish colonial rule, was originally grown in the northern Santander and Boyaca regions, and spread throughout the country in the 19th century. Compared with other coffee-producing countries in Latin America, coffee farms in Colombia are relatively small.

Colombia's commercial coffee exports began in the early 1800s, but did not begin to grow significantly until the early 20th century. Founded in 1927, the Colombian Coffee Growers' Federation Federaci ó n Nacional de Cafeteros de Colombia (FNC) played a great role in promoting the coffee industry in Colombia, and quickly established Colombia's position as a major coffee producer in the world, ranking third after Brazil and Vietnam, but still the largest producer of washed Arabica beans, and the only country in the world to name coffee beans after the country.

The coffee industry plays an important role in Colombia's national economy, although the outbreak of leaf rust in early 2010s reduced coffee production in Colombia, but due to the Colombian government's efforts to develop and promote disease-resistant varieties and take strong control measures, coffee production has rebounded significantly in recent years.

Coffee producing areas of Colombia:

Colombia has a vast territory, which can be roughly divided into 32 producing areas, but because of its high mountains and steep slopes, vertical and horizontal gullies, changeable climate and close proximity to the equator, Colombian coffee is extremely rich in flavor and is very popular in the international market.

The northern regions of Colombia (i.e. Santa Marta and Santander) produce snap coffee with good thickness and mild acidity because of its high temperature and low altitude. The central "coffee belts" Antioquia, Caldas and Quindio, which are the main producers of bulk coffee in Colombia, are famous for producing smooth "breakfast blend" coffee, characterized by soft nutty flavor, high sweetness and low acidity. Nari ñ o, Cauca and Huila in the south produce high-acidity coffee with more floral and fruity flavors because of their high altitude.

With the growth of demand in Europe, the United States and emerging coffee consumer markets, Colombian organic coffee is becoming more popular around the world.

Organic coffee is a kind of coffee that does not use chemical pesticides, herbicides, fungicides or chemical fertilizers in the process of growing (growing). It is generally planted in shade, with low yield and long growth period. coffee contains more sugar and therefore has richer flavor and taste.

Organic coffee is cultivated using only farm manure and compost, and natural biological methods and various natural farming techniques are used to ensure the healthy growth of coffee trees in pest control.

Organic Coffee from COSURCA SA Cooperative, Timbio Town, Cauca, Colombia

Variety: Typica, Caturra, Colombia

Features: bright and balanced acidity, sweet, silky taste, berry flavor

Producing area of raw beans: COSURCA SA Cooperative, Timbio Town, Cauca, Colombia (more than 100 years of organic coffee production tradition, strict quality control)

Raw bean processing method: washing and fermentation, sun drying

Planting site: 1400 to 1900 meters above sea level

Annual output: 16 containers

Grade: organic certification

Organic certification bodies: Biotropico, Ecocert

Bakery: Waterloo, Canada

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