Is Colombian coffee black coffee? Colombian Huilan coffee has a complex aroma.

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Front Street-introduction to Columbia Huilan Coffee

Today we are going to introduce coffee cymbidium from the province of Cymbidium (Huila) in south-central Colombia. The area is full of volcanoes and breeds a lot of very good coffee. In 2012, the silent Nevado del Huila erupted, making Huilan Coffee a household name around the world. The thick volcanic ash is rich in minerals, which can help the coffee to have a complex flavor and taste, giving birth to the delicious taste of Huilan. It is a black coffee that is suitable for tasting the original flavor of coffee without adding any seasoning.

Huila is an area of southern Columbia. The mild climate, fertile volcanic soil and moderate rainfall allow coffee to grow up to 1900 meters above sea level. The area is mostly small farmers, and the area of coffee trees planted is no more than 7 acres. Huila is not as commercial as Medellin, Armenia, Manzinales, and uses so many chemicals to deal with planting problems.

In Huila,SI, farmers are advised to adopt biological control methods to control diseases and insect pests and to maintain the cultivation of the old species of typica, as well as to continue the tradition of cultivation.

Because Huila is located in the south of the country, the location is relatively remote, and the hometown of the Costa Rican guerrillas FARC is in Huila, so many traders are afraid of the road! Only in recent years have people dared to go deep into this area to explore good beans. For example, Costa Rican coffee production organizations and FNC, well-known foreign companies, have come to this area and directly contacted coffee farmers to develop high-quality beans! Achievements include: Cantor, Tacama, Tatacoa of St. Augustine, as well as Salamina and Ura gem Huila Esmeralda of SI!

This is a coffee produced by a production combination of 210members of 196 families near Bitlid, south of Huilan County, Colombia. The average cultivated area of producers in Bitlid is 2.5ha and the elevation is 1500 meters above sea level. the soil here is slightly acidic, and the coffee produced will be sweet and refreshing if it is roasted. The legendary Colombian traditional method of washing and refining is produced here, but now 30% of farmers change to machine peeling and pectin to use only a small amount of water for processing.

English name: Colombia huila Coffee Raw Bean

Variety: Kaddura Kaduai

Altitude: 1700m

Treatment method: washing method

Coffee grade: 18 items

Flavor: nut chocolate caramel

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