What does Colombian Coffee stand for? how do Colombian Cymbidium make Fine Coffee there is only one way to make it.

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Front Street-introduction to Columbia Huilan Coffee

Colombian coffee has a silky taste. Colombian coffee is equated with high quality and good taste. It is sweet in acid, low in bitterness, rich in nutrition, with a unique sour and mellow taste, and the sour, bitter and sweet flavors of Colombian super coffee match well. Unique fragrance, after drinking, the aroma fills the whole mouth. Exhale the aroma from the mouth again from the nose, the smell is very full. Perhaps you will find it too overbearing, because it will occupy the taste buds, mind and even soul as quickly as possible.

In people's life, it is full of sour, sweet, bitter and astringent, and the aroma of this coffee is enough to take away everything in the world. What people enjoy is not just a cup of coffee, but also the quiet moment that coffee brings to people. 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. In terms of appearance and quality, the Columbia Super Class is quite excellent, just like a woman's vaguely charming, charming and just right, memorable.

Colombian coffee is a representative and excellent variety of Arabica coffee, and it is also a traditional deep-roasted coffee with a strong and memorable taste.

The southwestern Huila region, above 1500 meters above sea level, is one of the main cultivation areas of Colombian boutique coffee. The high-quality Arabica beans produced in this area are called Cymbidium Colombiana. Its aroma is rich and thick, with bright high-quality acidity, just like a gentleman in coffee. Sometimes there are nutty, caramel aromas, full of sweetness and endless aftertaste. In terms of appearance and quality, it is the top grade of Colombian coffee.

Coffee is the pride of Colombians, and the things Colombians like to talk about most, except for their football, which was once one of the best in the world, is the coffee they are proud of. Drinking coffee in Colombia is a pleasure. Not only is it necessary three times a day, but the streets are full of cafes and customers are full of seats from morning till night. There is no instant saying in the cafe. It is now cooked and sold. The young lady pours it with exquisite porcelain bowls, respectfully presents it to the customers, and adds sugar at will. The aroma is pervasive in the room, the bowl is sweet and delicious, and the slow taste is endless in aftertaste. No wonder the local people are addicted to it. Colombian Coffee recommends hand brewing to taste the perfect balance and flavor.

Powder-to-water ratio (can be done with these three schemes)

(flavor type)

The ratio of powder to water: 1:18 (light, medium baking, fine powder) concentration 1.15-1.25,18-20

(balanced)

The ratio of powder to water: 1:15 (medium, medium-deep baking, slightly coarse) concentration 1.28: 1.35, extraction rate: 16-18

(mouthfeel)

Ratio of powder to water: 1:13 (medium-deep, deep baking, too much powder, rough grinding) concentration: 1.351.45,14-16

Knowledge: the coffee produced in the Narinho (Na Linglong) producing area of Colombia is named "Columbia Na Linglong" because it is produced by Na Linglong.

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