Whether Colombian Huilan Coffee is expensive | is Colombian Coffee good? what are its characteristics?

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Colombia is the world's third largest exporter of coffee, mainly producing Arabica coffee and the largest exporter of Arabica beans. Colombia is rich in products, especially coffee, flowers, gold and emeralds are known as the "four treasures". Colombian coffee is located in the Andes, where the mild climate, humid air and good rainfall make it very suitable for coffee growth. according to its geographical location, Colombian coffee is divided into three producing areas: northern, central and southern, in which there are six high-quality coffee producing areas in Colombia, Sierra Nevada, Santander, Cauca, Huila, Nari?o and Paisaje cultural cafetero.

In 1808, a priest introduced coffee to Colombia for the first time from the French Antilles via Venezuela. Today, the country 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. Colombian coffee is often described as silky and smooth. Of all the coffees, it is the most balanced, soft, smooth and ready to drink, and it has won praise that no other coffee can match.

Coffee was introduced by missionaries from Venezuela in 1730 and was grown in the southeast of the country. Later, due to civil war and political reasons, it gradually moved to the western mountainous areas. In an ideal environment of high altitude and volcanic soil, Colombian coffee has been pushed by high-end consumers in the United States and Japan since the 1940s to be ripe before it can be picked manually. They cherish the piece of land they live in, from choosing fertilizer to reclamation will be enough, so there is less land fatigue. In addition to the inherent conditions, there is another main reason why Colombian coffee is better than Brazil: family management. They do not have mechanical harvesting and irrigation, nor do they employ workers. They are purely manual, so they are the best coffee-producing areas.

Colombian coffee is mostly treated with water. In the process of washing, the peel and pulp are separated by special treatment, and then enter the fermentation tank for fermentation treatment, so that the mucous membrane is no longer sticky and slippery, and the fermentation time is usually 12 hours to 6 days.

The second is the natural sun method, the process of this treatment is very simple, so that the oldest existing treatment method, the drying process is usually about a month, the treatment method should also be very rigorous, to ensure that the coffee will not lose any of its flavor, the natural sun method is also very demanding on the local climate, must be extremely dry climate.

Coffee producing area

Colombia is best known for producing areas such as Medellin, Armenia and Manizales, which are traditionally referred to as "MAM".

Colombia's boutique bean producing areas are mainly in the south, more than 1500 meters above sea level, including San Augustin, Huila in Huilan province, Popayan, Cauca in Cauca province, Nari ñ o province, and Tolima province, all of which have delicate sour and raspberry aromas, caramel aromas and full sweetness.

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