Differential description of taste and flavor characteristics of Medellin coffee bean producing area in Colombia

Whether in terms of yield or texture, Colombian coffee is first produced by Medellin, which is characterized by full grains, rich nutrition, moderate acidity and good balance. In addition to Medellin, the provincial capitals of two neighboring provinces in the south, Armenia and Manizales, are also famous coffee producers, which formerly belonged to the province of Andiquio, where Medellin is located. These three places form the world-famous "coffee zone".

Colombian coffee is divided into three grades: Supremo, Excelso, Extra and so on. Take Supremo as the most advanced coffee; the coffee beans used in the top coffee are larger and its raw materials are taken from the newly harvested coffee beans, followed by Extra. Most of the Columbia region have changed to grow faster-growing coffee trees; excellent coffee is usually softer and slightly more acidic than top coffee, but both are aromatic coffee with moderate granules and fine fruit. Coffee trees in Colombia are mainly cultivated in the Andes, where the year-round temperature is about 18 degrees Celsius, on steep slopes about 1300 meters above sea level. The latitude, altitude, soil, plant origin of species and varieties of coffee in the coffee growing area of Colombia are very suitable for the growth of coffee, with mild climate, humid air and can be harvested regardless of season. Therefore, the pure taste of Colombian coffee comes from Colombia's natural environment with the most favorable conditions for coffee growth.

Dry aroma is drupe and orange fruit aroma, wet aroma of orange peel and cocoa, sipping entrance is quite smooth and smooth, slightly berry embellished with pull, taste clean with layers, oil increases moisture, black sugar aroma and sweetness. In Colombian coffee, Spremer SUPREMO is the most distinctive. It is a soft mouth species with high balance, high aroma, good acidity and sweet taste. On the whole, it has the characteristics of sweet in acid and flat in bitterness, especially exotic fragrance, excellent flavor, stable quality and flavor. A very mellow coffee with a sweet and sour taste, slightly bitter. The cracks in the middle of the coffee beans are white, because most of the locally produced beans are washed, and Colombia is the second largest coffee producer in the world, so Colombian coffee beans are often seen in mixed coffee, which is characterized by its acidity and balanced flavor.