Introduction of Colombian Coffee Tangbo Manor and description of its Flavor characteristics

Colombian coffee exploration: washed with mellow creamy texture and citrus sour taste, the entrance is clean, with the sweetness of brown sugar. It shows aromas of apple, citrus, caramel, Earl Grey Tea and a hint of plums, with a sour taste of fresh lemon and a long finish.

Cauca province is one of the well-known boutique coffee producing areas in Colombia, bordering Nalinglong in the west and Vera province in the east.

The 29 administrative districts where coffee is grown range from 1758 meters to 2100 Michael above sea level.

Like the boutique coffee producing areas in southern Colombia, the climate, rainy season, volcanic soil and other factors have a high degree of homogeneity. A fixed rainfall cycle (the dry season from August to September is followed by a rich rainy season, Rain Water) provides favorable fruiting factors for coffee trees.

High-intensity sunshine and low rainfall coincide with the flowering season (July-August), when it also leaves the equatorial windless zone, providing favorable flowering conditions for coffee trees. These factors also contributed to the concentrated harvest in the first quarter of the next year.

Compared with other coffee-growing areas in Colombia, the most climatic variability is the daytime temperature here:

The daily average temperature is as low as 11 degrees, and the average temperature during the day is 18 degrees (4 degrees at night).

This sharp temperature difference between day and night is a boost to the growth of Coca Coffee. The low night average temperature caused by high altitude slows down the ripening of coffee beans, improves the acidity and gives special sweetness.

Sotara is a small town in the middle of Cauca, while the Sotara volcano belongs to the Andes, providing nutritious soil for coffee beans to grow.

Coffee cultivation in this area covers an area of about 911 hectares and consists of mountainous areas and three well-known rivers: Caueta, Cauca and Magdalena.

Aroma: caramel, toffee, caramel, almonds, citrus, orange, grapefruit (round and sweet)

The three Codiera mountains in Colombia run north and south, extending into the Andes. Local coffee farmers grow coffee along the highlands of these mountains, with diverse climatic production conditions; and because of changes in topography and altitude, a large part of Colombia's coffee industry is produced by small farmers.

However, unlike the coffee-producing countries in Central America, which are mostly classified by the altitude of their growth, Colombian coffee is distinguished by the size of the bean-shaped mesh, of which the Supremo grade above 17 mesh is the largest, and the next grade is the 16-mesh EXCELSO EXTRA.

The next few years will be Colombia's brilliant trend will become more and more obvious in Colombia's Cauca producing area, the Coca Zhuo Cup (Best of Cauca).

All the participants in this competition are small farmer batches, that is, each batch is a micro batch.

All the bid money goes directly into the pockets of small farmers.