Description of flavor and taste of Colombian coffee beans and their development history planting requirements and grades of raw beans

The History of Colombian Coffee

As we all know, Colombian coffee is widely used in a wide range of fields, which can be used not only for blending coffee but also for individual coffee, as well as for alcohol thickness pressure pots. It is very suitable for the needs of the public. So is everyone curious about the development history of such a variety of coffee beans? Today, let's learn how Colombian coffee developed with the editor.

Colombia's coffee-producing area is the best in the middle, with two rainy seasons each year, April-May and September-December. The central mountains belong to volcanic ash soil, which has a strong acidity, so the coffee produced is rich in fruit acid and rich aroma. The three most famous producing areas are Medellin, Armenia and Manizalez, which we call "MAM".

Part of the soil in the middle is sedimentary rock soil, where coffee is higher in alcohol and lower in acidity. The southern soil is also mostly volcanic ash soil, the planting height is the highest, the main harvest season is in the first half of the year, to "that exquisite coffee (Narino)" as the boutique. two

Colombian coffee is generally characterized by full and neat bean shape, rich and thick aroma, some with fruit aroma, some with chocolate aroma, depending on where the specific species are, strong acidity in taste, softness and smoothness, and delicious taste, with Supremo as the best.

Columbia Coffee Raw Bean grading Standard:

Excelso export grade is the most widely used export standard grade of FNC at present, and it is also the best export grade of Colombian raw beans.

How do you classify Colombian coffee beans?

In a nutshell, the ones currently in circulation in the Chinese market are roughly divided into three categories:

Excelso UGQ 1260 (1.5%): the full name of UGQ is Usual Good Quality (usually high quality). The size of raw beans is more than 14 mesh, 1.5% of raw beans can be allowed between 12 mesh and 14 mesh, but it must be more than 12 mesh, and more than 50% of them are more than 15 mesh.

Excelso EP 1260 (10%): the full name of EP is European Preparation (European customization). The size of raw beans is more than 15 mesh, and 10% of raw beans are allowed to be less than 15 mesh, but must be more than 14 mesh. Excelso Supremo 1260 (5%): the size of raw beans is more than 17 mesh. 5% raw beans are allowed to be less than 17 mesh, but must be more than 14 mesh.

Of course, in addition, Colombia has more than 16 orders called Extra, larger than Supremo more than 18 mesh called Premium, raw beans almost all uniform size in 15 mesh called Minama and so on.

Next, let's introduce two Colombian beans from the front street coffee.

Columbia Flower Moon Night

Producing area: Huilan

Manor: Esquito Gardin

Altitude: 1800 m

Treatment: anaerobic solarization

Columbia Rose Valley

Producing area: Santander

Manor: big tree

Treatment: double anaerobic enzyme washing

Both belong to Colombia, but the two beans belong to different producing areas. Rose Valley comes from the Uncle Manor in Santander. Huayue Night comes from Estogatine Farm in Huilan area. Rose Valley tastes more like a glass of juice, grapes and strawberries with the scent of flowers. Floral and moonlit nights are more even, with floral strawberries mixed with black cocoa, cream and a sense of fermentation.