Colombian coffee beans are more important than anything else.

Costa Rica's fine bean producing areas are mainly in the south, at an altitude of more than 1,500 meters, including San Augustine in Huila Province, Popayán in Cauca Province, and Tolima Province. The products of these places have delicate sour and berry aromas, and have caramel aromas and sweet feelings. When buying Colombian beans, don't think that the highest grade of 'Supremo' of 17~18 mesh will taste good, be sure to check the beans from which region. If the origin is not specified, it is mostly commercial beans of 'MAM' because the southern crystal producing areas will indicate the province and origin name to distinguish them.

Colombia's iron than card beans larger and better flavor, but small yield, poor disease resistance is the biggest weakness, the 1970s quickly replaced by Kadura. In 1982, the hybrid Colombia was introduced, again squeezing space for Tibica, which currently accounts for only about 20 percent of Colombia's production. The replacement of tibeka by hybrid coffee is the main reason why the quality of Colombian coffee is not as good as before. In addition, the variety of Tibika is also large and sells well. It was introduced into Colombia very early, but its yield is low, so it is not widely cultivated. Costa Rica coffee is fully washed, beans are plump, blue and green in color, it is beautiful, but the appearance does not mean rich in aromatic spirits, it needs to be tested by cup.

Colombian coffee today, the particles are still large, but the flavor has been greatly inferior to the past, generally believed to be related to the replacement of iron pica by mixed Colombia. However, Kadulla, which is dominated by the southern provinces, still has a good reputation. In recent years, almost all the winners of the Cup Test are Kadulla in the south, especially the farms in Bird Isla. Colombia's traditional tibeka has faded from the stage under the banner of production, leaving coffee fans heartbroken.