Colombia Cauca coffee region characteristics Introduction Cauca coffee flavor characteristics
CAUCA's most famous coffee comes from the city of Inza and Popayan. Meseta de Popayan is a plateau, and high elevations provide favorable growth conditions, coupled with proximity to the equator and surrounded by mountains, thus protecting coffee from Pacific humidity and southern trade winds. This creates a very stable climate all the year round. In addition, coffee in the area has significant volcanic soil. According to historical records, there is a single rainy season from October to December every year.
■ altitude: 1700-2100m
■ harvest period: March-June (main season) November-December (secondary season)
■ varieties: 21% Tibica, 64% Kaddura, 15% Castillo
■ flavor: taste balanced, with malic acid, caramel flavor
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Colombian Coffee introduces the Colombian coffee grading system in the producing area of Colombian boutique coffee.
Colombian Coffee background in the late 1700s, coffee was introduced to Colombia by Jesuit priests of Spanish colonists and was first grown in northern Colombia, Santander and Boyaca.
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An introduction to the Coffee producing area of Cauca Valley in Colombia Information and Flavor characteristics of Cauca Valley Coffee
Located in the northwestern province of the Pacific Ocean, the capital of Cali, the Valle Del Cauca is one of the most fertile areas in Colombia. The Cauca River flows down between two mountains in the Andes. This area is also one of the most violent areas of armed conflict in Colombia. Most of the agricultural land in Colombia is quite small, with about 75800 coffee trees planted in the area.
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