Introduction of Colombian Santander Rose Valley Coffee Bean characteristics of Rodeo Manor Coffee

Introduction to Coffee in Santander, Colombia

Coffee is the main source of economy in Colombia, so locals also call coffee "green gold". Colombia is a country where coffee can be collected all the year round, so fresh coffee can be tasted at any time. According to the different production environment and cultivation methods, Colombian coffee is full of a variety of flavor, which is also one of the unique charm of Colombian coffee.

Santander in Santander province is located in northern Colombia and Magdalenaho in the west. It is planted at an altitude of about 1400-1600 meters and covers an area of 30537 square kilometers. Santander, a very important but rarely mentioned province in Santander, is actually the first province in Colombia to start growing coffee and now accounts for about 5% of Colombia's coffee production.

Why is the coffee of Santander in Santander province so good to taste, the diversity of species in the original forest of the coffee farm, the good shade of coffee in the forest, the long ripening period of coffee, the great change of soil fertility and temperature difference, the consistent ripening of coffee fruit, and the fact that the coffee in this area is not a productive season, so the average size of coffee beans is larger, the coffee flavor is mellow, round and sweet, and the taste is firm and balanced.

Flavor characteristics of Rodeo Manor Coffee

Rodeo Manor is located in Santander, a new province that has begun to develop boutique coffee in recent years. Although it has just emerged in the boutique coffee industry, it is the first province in Colombia to start growing coffee and has a long history of coffee.

Due to the strong and distinct climate of the dry and wet season, Santander province has developed a unique coffee planting ecology, with a 50% shaded semi-forest system to protect coffee trees from strong sunlight. Santander's dry weather during harvest is also one of its advantages in growing coffee.

Alfonso Reyes, the owner of the manor, and his son Cristian Reyes, through the control of picking and the application of post-harvest method, let the coffee cherry stand for 12-24 hours before peeling and peeling.

Aerobic fermentation was carried out for 20 hours in the fermentation tank. Through two stages of fermentation, Chris brings Santander coffee to cocoa flavor and thick caramel, as well as the charming taste of dark fruit with kernels.

Rodeo Manor Castius Finca El Rodeo Castillo

■ State: Colombia of Colombia

■ producing area: Santander Santander

■ treatment method: washing treatment method Washed Process

■ variety: Castillo Castillo

■ Haiba: 2000 m

■ style: caramel, plum, cocoa