Taste characteristics of Colombian Coffee Bean producing areas and their relationship between Coffee Flavor and growing Environment

How many coffee growing areas are there in Colombia?

Sour Colombian coffee that makes you comfortable, good coffee will make you feel that the sweet and sour taste of the entrance is easy to accept. Colombian coffee starts with the first taste of caramel, and as the temperature drops, the nutty flavor will gradually appear. The whole coffee makes people feel very comfortable. More suitable for the taste of the public, Colombian coffee is also very widely used, can be used as a combination of beans, can also be used as a pure thickness of the French kettle, or hand flushing is OK. Different producing areas will have different flavors. Today, let's take a look at the coffee producing areas in Colombia.

Colombia has five major coffee-growing areas and 19 subregions.

North

Departments: Santander, Magdalena, Cesar

Facts about the area:

Santander-Coffee is thought to have reached Colombia through Santander. Coffee usually tastes of chocolate.

Sierra Nevada-usually chocolate-flavored nuts, there are many indigenous groups in the area that use natural organic methods. Coffee with low acidity but high concentration.

Central North and Central South

Provinces: Antioquia, Caldas, Choco, Rizalda, Kindio, Cundinamarca and northern Tolima.

The difference between coffee: it's hard to summarize such a large area, but coffee here tends to produce a typical Colombian coffee flavor-sweet coffee with a hint of brown sugar (raw sugar or caramel) and a medium to high body.

Facts about the region: Antioquia is the second largest producing area in Colombia and Tolima is the third largest.

South

Departments: Cauca, Wirat and Narinho.

Why is coffee different?

The area is close to the equator, so coffee grows at lower temperatures at higher elevations. A drop in temperature at night, associated with a relatively high altitude, slows down the ripening of coffee beans. This helps to develop sugar in beans and give them higher acidity.

This is an area particularly related to quality, producing higher-quality coffee known for its impressive acidity.

Facts about this area

Cauca has indigenous communities and African Colombian communities that use traditional coffee processing methods. There is also a lot of fertile volcanic soil, and coffee has a fruity and sweet taste.

Wirat is an important coffee producing area in terms of yield and quality. People are looking for quality boutique coffee in this area, and many growers have won local and national competitions. Huila was named of origin in 2013. (appellation of origin is a legal name that can guarantee the authenticity of the customer's products. DO Coffee meets the process and quality requirements associated with the name.

Nari ñ o is on the equator, so the way the sun shines on the mountains creates a more acidic, aromatic coffee.

Oriental

Departments: Arauca, Casanare, Meta and Caquet á.

Facts about the region: only 5500 producers grow coffee on about 10500 hectares of land. Many of these producers have been hit hard by internal conflicts.

Why coffee is different: in general, the climate and coffee results are similar to those in the north.