What's so special about Kaddura coffee? it's not hearsay that Kaddura coffee tastes like chocolate.

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Front Street-Kadura Variety Introduction

Colombia Coffee Producers Association (Federación Nacional de Cafeteos de Clolambia), or industry abbreviation [FNC] staff introduced the two main varieties of Colombian coffee, Cadura and Colombia.

Kadura was introduced from Brazil in the 1960s and now accounts for 45-50% of Colombia's production, replacing the earliest Tibica.

The new variety [Colombia] with the same name as Colombia is a hybrid coffee developed in the 1980s, with cadura and timo ancestry, namely the notorious Catim. However,[FNC] insists that although Colombia is a direct descendant of Catim, its flavor is far more elegant than that of ordinary Catim, because Colombia has washed away the moldy smell of thick beans after many generations of "reverse hybridization" with Arabica, and its flavor is more like Arabica. It also has the advantages of disease resistance and high yield of thick beans. It's a great way for Colombia to increase production.

Colombia high altitude kadura coffee. In the washing process, the coffee cherry skin containing two coffee seeds (coffee beans) is removed, and the pulp outside the coffee beans is removed by fermentation and clean water. Therefore, the washing process is named. If handled properly, this way the coffee is very clean. With this coffee concentrate, you can feel the rich flavor of black chocolate, maple sugar, toffee, with it to make American or latte flavor is better subtle, sweet aftertaste leisurely and lasting.

Baking degree: medium depth

Colombia is known as the best growing region in Central America, where coffee farmers have passed on the craftsmanship of coffee cultivation and processing for generations, bringing amazing high-altitude coffee beans. Due to the planting altitude of 1200 meters to 1800 meters and the large natural tropical shade forest, coffee fruits in Colombia mature very slowly, thus developing a high molecular structure, bringing rich and complex flavors, and a high sweetness after careful roasting.

Country of origin: Colombia

Production area: Cymbidium

Tree species: Kadura

Treatment: Washing

Knowledge point: Arabica coffee is believed to originate from the Ethiopian plateau and is widely distributed in tropical regions. After repeated mutation and breeding, many varieties have been derived.

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