What is Colombian Cuka Coffee? What are the flavor characteristics of Colombian Kuka coffee?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
The Cauca producing area of Colombia is about 1500-2100 meters above sea level. The changeable mountain terrain and climate, slow coffee production but also created this rich flavor, balanced flavor of Colombian coffee.
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.
Coca coffee is manually picked and washed. In addition, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated the old coffee varieties into new varieties, Kaddura Caturra is the most rare in Kogu producing area, in addition, there are iron truck typica and bourbon Bourbon ancient species.
Generally speaking, a single bean always has some lacking flavor, but this coffee is well balanced, sour, fragrant, bitter, sweet and mellow.
Full-bodied aroma with a hint of chocolate nut flavor, after cooking, the fragrance is still compelling. The taste is mellow, followed by a hint of chocolate-like bitterness, which turns sweet in an instant. This is followed by ripe acidity, with a hint of tropical fruit, followed by a sweetness on both sides of the jaw. A rather smooth and well-balanced flavor
The main varieties include Kaddura Caturra, Colombia Colombia, Tibica Tipica, Bourbon Bourbon, Elephant Bean Maragogype, and Tabi. Farms and cooperatives throughout the country, big or small, are distributed in more than 500000 municipalities and 14 major coffee-producing areas. A total of 2 million Colombians depend on coffee cultivation for a living, contributing 12.5 per cent to gross domestic product.
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