Introduction to the origin of coffee in Colombia | Colombia-the third coffee producer in the world

Colombian coffee reviews tend to think that it is moderately mellow, rich in taste and citrus-like acidity. The best coffee in Colombia is typical of the mild fruit flavor of Latin America, though not the almost fermented fruit flavor.

The country grows a lot of coffee (Colombia grew nearly 10% of the world's coffee in 2015), which means that these high-quality Arabica beans are also one of the most competitively priced varieties on the market and are the basis for many brands of blended coffee.

The common disadvantage of these beans is that many people will find their taste very "mild" because they are used to it.

Altitude: 1200-2000 m above sea level

Varieties: bourbon, Iron pickup, Kaddura, Tubby, Colombia, Marago Gibby, Castillo

Harvest season: September-December

Treatment and processing: washing or solarization

Aroma: sweet (caramel), cocoa

Taste: sweet (fruity), citrus, nutty (light)

Dody: medium

Acidity: bright, lemon

Most standard Colombian coffee is grown on relatively small farms and then collected, wet-processed (washed) and exported by the Colombian Coffee Federation.

The height of Colombia ranges from 1200 meters to 1800 meters above sea level, which provides plenty of opportunities to find high-quality Colombian coffee. Colombian coffee is usually washed and dried on the terrace.

Due to the geographical area of Colombia, the harvest season varies from region to region, with most crops harvested between September and January, but some crops are harvested between April and August. Continued production has brought more stable prices and a continuous supply of Colombian coffee to the North American market.

Colombian organic coffee is not uncommon at all, and there is also Colombian coffee certified by Fair Trade and Rainforest Alliance.

Guerrilla coffee farmers

After signing a peace agreement in 2016, members of the Revolutionary Armed Forces of Colombia (FARC) guerrillas began to train coffee farmers and baristas at the Coffee Science and Technology Park in Tecnicafe. The group occupied Cauca, an area 2100 meters above sea level, which is rich in volcanic soil and is an excellent condition for growing coffee. It will be interesting to see how these trained retired soldiers grow and produce coffee.

Three of Colombia's most outstanding coffees-Medellin, Amenia and Manizales-are named after their growing regions and are often sold together to simplify the transfer of large coffee contracts. The acronym of these coffees is MAM.

Cauca currently has about 95000 hectares and is cultivated by 93000 families.

One of the best coffee in Colombia is Medellin Super Coffee, which, despite its higher acidity, is comparable to Jamaican Blue Mountain Coffee.

Other coffees from Colombia include Kukuta coffee from Venezuela (usually shipped through Maracaibo) and the Bucamanga coffee variety known for its low acidity. Some of Colombia's best coffee comes from the Narino coffee-growing region of southern Colombia.

Colombian coffee is known for its smoothness and ease of drinking, which makes it ideal for giving out excessive flavor in some other countries. Sweet, chocolate is very prominent in most cases, with some fruity flavors that blend with caramel, apples and red fruits (such as berries).

Colombian aromas are sometimes a little citrus and fruity, with a hint of spice.