Which kind of coffee has chocolate taste Columbia Huilan coffee tastes as sticky as chocolate

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Front Street-Huilan, Colombia

Colombia, currently the third largest coffee producer in the world, uses water to process Arabica beans. The main factor is that active volcanic activity creates the most fertile soil in the world, producing sweet, rich, very pleasant coffee beans that are easy to brew successfully.

The history of Colombia coffee goes back to 1808, when a priest first brought coffee to Colombia from the French Antilles via Venezuela. Since then, coffee trees have taken root in the country and developed into the world's largest coffee producer in the early 20th century. The Andes region where coffee is grown has ideal conditions for growing coffee at altitudes above 1, 400m, fertile volcanic soils, mild, moderate precipitation.

Local production using washing method, harvest period is October to February, April to June twice, production capacity is 630,000 tons, ranking third in the world after Brazil and Vietnam (ICO,International Coffee Organic cropyear 2008)

Huilan, growing at an altitude of 900- 1100m, has been mentioned before. The sour taste of beans at this altitude is not particularly obvious, but as a frontier production area in Colombia, the stability is not to be said. Therefore, the washing method used increases the purity of the beans; when baking, the main extraction is the middle mellow, fat and melanoid-like segment, belonging to the medium and deep baking. In this way, this bean is ideal for beginners.

San Augustin's raw beans under the Huilan region. San Augustin is located in the southernmost part of the Huila region, famous for producing the highest quality coffee, rich groundwater, fertile volcanic ash soil and suitable altitude. The farm size in this area averages 2 hectares and is cultivated on a small scale. Coffee is cultivated in shade, picked manually, and treated mainly in sunlight. The bean varieties mainly include Caturra and Typica. The palate is balanced, slightly acidic, with good nutty aromas and body.

Smooth and balanced on the palate, soft and light acidity, followed by nutty and chocolate aromas, excellent body and fat, making this coffee excellent both as a single drink and with sweetened milk.

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