How should I drink Colombian coffee? Introduction to coffee varieties grown in Colombia

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Colombia is rich in products, especially coffee, flowers, gold and emeralds are known as the "four treasures", coffee is known as "green gold".

In 1808, a priest first introduced coffee to Colombia. Colombia is the world's third largest coffee producer (first Brazil, second Vietnam), the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans.

Coffee variety

Before 1967, coffee trees in Colombia were basically Typica (native Arabica species, with a harvest every two years, low yield, susceptible to leaf rust and dense shade trees).

Now 80 Caturra 90% is the Kaddura variety (native Arabica bourbon variety, high yield in one harvest every two years, resistant to direct sunlight) and Columbia variety (Colombia) (harvested throughout the year, 1/4 Robbins special pedigree, no shade tree)

Aroma: of the 36 coffee aromas described, Colombia contains 5: honey, lemon, apple, vanilla and roasted peanuts.

Acidity: marked by Latin American characteristics, moderately active acidity exists only on both sides of the tongue and extends backward, weakening significantly in the middle, unlike most African coffees rising to the upper jaw or sinking to the bottom of the tongue like some Asia-Pacific coffee.

Mellow: medium, sweet, but slightly weak, overall feeling smooth

Flavor: outstanding nut flavor, slightly powdery texture and dryness at the front of the tongue, and obvious stickiness in the front of the mouth after tasting.

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