Colombia coffee, the second largest coffee producer| Characteristics of Colombia hard beans

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When it comes to Colombia, of course, the first thing that comes to mind is coffee. This is currently the third largest coffee producer in the world and has a very stable coffee quality.

Colombia is the second largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Of all the coffee, it has the best balance, soft and smooth taste.

The National Coffee Management Association of Colombia, like the National Management Association of Kenya, is a model of coffee organization. Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world. The status of coffee in Colombia is illustrated by the fact that all vehicles entering the country must be sprayed and sterilized so as not to inadvertently cause disease and damage coffee trees.

Planting altitude: 1000-2500 m

Planting varieties: in addition to Kaddura Caturra, Bourbon Bourbon, Tippika Typica and Parkmara, which are common in America, Colombia also has three disease-resistant varieties peculiar to Colombia, namely Castillo Castillo and Tabi Tabi Colombian Colombia with the same name as the country. Of course, there are also some rare and valuable varieties such as Rosa Gesha, small-grained Mocha Mocca, Rume Sudan Romer Sultan, Eugenioides Eugene Odes, Laurina pointed Bourbon, Maraguesa Mara Rosa (a natural hybrid between Malaggippe and Rosa).

Colombian coffee is mostly washed, and every small farmer family has a small special processor (Ecomill or Eco-Pulper). The harvested coffee fruit is poured into it, which removes not only the peel and pulp, but also most of the pectin, and only a very small amount of water is needed. Next, the shell beans with a small amount of pectin will go into a small pool or container, ferment overnight, loose the residual pectin, rinse with clean water the next day, and complete the washing process.

Colombian hard beans are characterized by large and uniform beans, full grains and dense texture. With few defective beans, the bean body is turquoise and the moisture content is high.

The dry aroma is obvious, with a beautiful sweet smell. The aroma of coffee is not as obvious as dry aroma, but it is relatively fresh and can vaguely smell the fragrance of flowers. The taste of sugarcane is more obvious, the bitter taste is not much, and the taste is relatively clean. But it is not rich enough and the thickness of the whole alcohol is moderate. Huigan good, can obviously feel the sweetness, the aftertaste is also relatively long.

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