Why is Colombia coffee so rich? Introduction to Kadura Flavor in Huilan Production Area

Colombian coffee and Brazilian coffee have always been the flavor characteristics of typical American coffee, but there will be a difference between them. Colombian coffee has rich aromas of nuts and chocolate, forming a wonderful taste with a balance of fresh acidity and sweetness. So how did Colombian coffee get its rich flavor?

Colombia, as the third largest coffee producing country in the world, has a rich and vast landscape. high-altitude mountains and diverse climates allow Colombia to maintain production while ensuring the quality of coffee. Coffee-producing areas are mainly found in western Colombia, where the Andes, known for its high altitude, forms an environment of three rivers and two rivers, spans a large span from north to south, and has different microclimates, so Colombia produces coffee all the year round.

Moreover, in Colombia, there are different regions. In the early years, when there was no concept of boutique coffee, the focus of coffee in the country was mainly on coffee producing areas such as Quindio in the north-central part of the country, Cauca Valley in the Cauca Valley and Cundinamarca in Kundinamaka, all of which had two rainy and dry seasons in a year, so there were two harvest seasons, which are still the largest production areas in the country until now.

However, with the popularity of boutique coffee, the core of Colombian coffee began to shift to the south, which is closer to the equator and is a major boutique coffee producing area, including Nalinglong Narino, Cauca Cauca and Huilan Huila.

Among them, the most famous is the Huilan producing area, which distinguishes the mountains from forming canyons, which can block the attack of cold winds and form cool mountain winds, making the temperature moderate, keeping the temperature between 17 °C and 23 °C throughout the year. Coffee is mainly planted on the hillside above 1250-2000 meters above sea level, which is higher above sea level, so the temperature difference between day and night is large, which can slow down the growth rate of coffee fruit and develop more flavor. And many of Colombia's major rivers flow through this area, and there is a deadly Huilan volcano nearby, bringing fertile soil to the area, so many well-known coffee farms come from here.

In addition, Colombia grows a wide variety of coffee, including traditional Caturra and Catuai, as well as Geisha from Panama, as well as many new varieties, such as Sidra and Ombligon.

In the early days, Colombia had only washing treatment because the country had legislation allowing only the export of washed coffee, but later, with the growing international popularity of other treatments such as tanning and honey treatment, in order to increase the competitiveness of Colombian coffee, the rule was abolished in 2012 and contributed to the current situation of a hundred flowers blooming in Colombia.

Although there are many Colombian coffee on the market that use some novel treatments to show a richer and colossal flavor, there are still many farmers who choose the most traditional washing and tanning treatment, which can maximize the aroma of coffee beans and show the basic flavor of the producing area.

Through the cup test on the front street, it is found that some traditionally processed coffee beans in Colombia have nutty, chocolate-like aromas, soft acidity and sweetness, and are clean and balanced as a whole. In order to retain these characteristics, the front street will use medium baking when baking.

The entry-level selection of Qianjie includes a washed Kaddura from Huilan, Colombia, which uses medium baking to highlight the local flavor, with soft acidity, nutty, chocolate flavor and caramel sweetness in the mouth after cooking. Soft and balanced as a whole.

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