Introduction to the flavor of Colombian coffee and the cultivation of Colombian coffee varieties

The early varieties planted in Colombia were the old iron pickup and bourbon, which were replaced by Kaddura in 1970; Kaddura is not only more productive per plant than iron pickup and bourbon, but also can be planted more per unit of acreage because the tree is more compact.

Colombian coffee is mainly washed coffee beans. In recent years, many coffee producing countries have begun to pay attention to post-processing. Before, I also drank a good Colombian sun-cured coffee bean, which is rich in tropical fruit flavor. But I personally still like the traditional Colombian washed coffee beans, because the Colombian coffee variety itself is very high, with rich fruit flavors and high cleanliness. There is no need for post-processing to make up for his flavor. Many areas, such as Yunnan and Taiwan Province, have paid more attention to post-processing in recent years, such as double fermentation and dense treatment, because due to altitude and geographical reasons, the traditional washing method has no advantage in planting in these areas, and the flavor is not outstanding and cleanliness is not so good, so it is difficult to get more than 80 points according to SCA. Therefore, we can only rely on the way of post-processing to improve the flavor and identification of coffee. Post-processing is good enough to make this coffee get a high score of more than 85 points.