Introduction to the Flavor characteristics of Colombian Coca

Cauca province is a certified coffee producing area in Colombia, with an average elevation of 1758m and a maximum elevation of 2100m. The topography, precipitation, temperature and volcanic soil of the area prepare suitable conditions for the growth of coffee.

Cauca province is 80% mountainous, with parallel mountain systems in the east and middle, part of the Andes, the central mountain system includes two main volcanoes, Sotara and Petacas, and the Huila mountain, which is covered with snow all the year round, benefits from volcanic dust, and the soil in the producing area provides adequate nutrition for coffee growth.

There is the Popayan Plateau (Popayan plateur) between the eastern and western mountains of Cauca, and the patia basin in the south, and the patia River flows from north to south into Narino province. The main producing area of Cauca is located on the north side of Patia. The producing area is surrounded by high mountains, which block the airflow and water vapor from the Pacific Ocean and trade winds from the south, thus maintaining a stable climate. Near the equator, there is plenty of sunshine. The stable climate and sufficient sunshine provide a guarantee for the stability of coffee quality.

Cauca province is similar to other southwest producing areas, the precipitation shows an obvious unimodal distribution (monomodal), and the dry season mainly occurs from August to September every year, followed by a concentrated coffee blossom season followed by the next year's concentrated coffee harvest season.

The biggest difference in climate between Cauca and other producing areas is probably the relatively large temperature difference, with a daily average temperature of 11 ℃ and a daytime average temperature of 18 ℃. The temperature difference between day and night is an important factor in quality coffee. Low night temperatures and relatively higher elevations slow down the growth of coffee, allowing coffee seeds and beans to more fully absorb the nutrients of coffee fruits, as well as better acidity and commendable special sweetness of Coca Coffee. Following the fine tradition of Colombia, Coca Coffee is manually picked and washed. In addition, in order to pursue good disease resistance and higher yield in many coffee producing areas, old coffee varieties have been updated to new ones.

The main taste features of Coca Coffee are reflected in its wonderful acidity and beautiful sweetness, coupled with the typical mild taste of Colombia, which makes the coffee in the area a competitive target for many buyers. High-quality Coca Coffee usually shows rich floral aroma, high acidity, pleasant sweetness, medium mellow, pure, mild and well-balanced taste.

This time, the new coffee product from Colombia comes from more than 700 small farmers in Popayan and its surrounding autonomous cities in Cauca province.

Variety: caturra,typica

Treatment: under the environment of all-washed and sun-dried varieties, Katula Caturra is the most rare species in the Koka producing area, in addition, there are iron pickup typica and bourbon Bourbon ancient species.