Characteristics of South American coffee beans Colombian coffee is bitter or sour with a moderate acidity

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Front Street-Columbia Coffee introduction

For Colombia, people's impression is probably coffee, gold, emerald and "a hundred years of solitude", while for otaku like Master Zhao, this is a beautiful country rich in Miss Universe. Colombia is a magical country, and Medellin is the most iconic region. It is a traditional coffee producing area in Colombia and has been the largest coffee market in the country since 1930.

The coffee here is rich in taste, moderate acidity, rich aroma, full of warmth to drink, like the beginning of memories, taking you to watch the legends of the region. Climate is the number one reason that makes Colombian coffee the best coffee in the world. Colombia is very close to the equator, so the temperature can be kept constant all the year round. The three branches of the Andes rise and fall in Colombia, where there are many places to grow coffee. You will also notice that in Colombia, coffee farms are located on both sides of steep mountains. Different elevations and temperatures produce the most suitable crops.

The ideal temperature range for coffee is from about 1200 meters above sea level to about 2200 meters above sea level. The temperature is not too high and it does not cause frost (a sign that is not good for coffee cultivation). Coffee also needs some dry periods and some rainy seasons. In Colombia, the drying periods of January and February are enough to make coffee plants blossom and ensure a bumper harvest. The city of Yongchun is called Mataji, and the warmth of the four seasons is an ideal condition for growing coffee.

The most interesting reason for the excellence of Colombian coffee is manual picking. The reason is that coffee farms in steep mountains make it impossible for machines to navigate and difficult to pick. The disadvantage of the machine is that the machine strips off whole coffee cherries, whether they are green or red, ripe, immature, low-quality beans, will be harvested. Colombian coffee pickers pick coffee beans by hand, which means they can choose the highest quality coffee cherries very carefully. This is one of the main reasons why Colombian coffee is so expensive in the international market, rather than being mainly used to mix coffee and non-brand coffee like Robusta coffee.

Government organizations have supported coffee growers since 1938. They helped provide loans and developed coffee plants resistant to non-genetically modified bacteria. In the 1980s, a coffee fungus threatened the entire coffee production in Colombia, but FNC developed a coffee plant that was resistant to coffee fungi and avoided disaster. They will also ensure sampling and quality testing of coffee beans exported to other countries or regions. That's why Colombian coffee gets a 4% premium when traded on the international market as a commodity. Its quality is guaranteed.

Knowledge: Guatemalan coffee beans, produced in Guatemala, belong to bourbon coffee beans, is one of the more sour varieties.

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