What are the characteristics and aroma characteristics of Colombia fine coffee beans

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Introduction of the origin of ◆

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 Medellin's Andiquio province. These three places have formed the world-famous "coffee zone".

Characteristics of ◆ coffee beans

Colombian coffee is a kind of soft coffee, which is sweet in acid, low in bitterness, rich in nutrition, unique sour and mellow, and the sour, bitter and sweet taste of Colombian super coffee match well. Columbia super is characterized by its aroma, rich and thick, with clear high-quality acidity, high balance, endless aftertaste. The Colombian super aroma is rich and thick, with clear high-quality acidity, high balance, and sometimes nutty, lingering aftertaste.

◆ fragrance characteristics

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.