Introduction to Colombian Coffee Raw Bean

Columbia coffee raw bean Colombia coffee green bean

Colombian coffee is one of the few original coffee sold in the world under the name of the country. In terms of quality, it has won praise unmatched by other coffee. The country is the world's largest exporter of Arabica coffee beans, while robusta coffee is rarely grown. It is also the world's largest exporter of washed coffee beans (Washed beans). Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world. Colombia is the second largest coffee producer in the world, accounting for about 12% of the world's annual output, which is much lower than that of Brazil, which is 30% to 35%, but most of them are high-quality mountain-washed beans.

Central Colombia is divided into valleys by three north-south longitudinal mountains, of which the central and eastern mountains are the main coffee producing areas. The coffee here is named after a distributed market, with Medellin, Armenia and Manizales in the Central Mountains and Bogota and Bucaramanga in the eastern mountains. The most famous Medellin in the Central Mountains has a thick texture, rich aroma and well-balanced sour taste, while Armania and Manizares are not so good, but in the market these three kinds of beans will be regarded as the same kind of beans to circulate, called "MAM". If you buy a bag of MAM, it may be any of these three kinds of beans, it has a texture and flavor similar to Medellin, but not so sour; as for Bukala, it has the characteristics of Sumatra, with thick texture, rich taste and weak sour taste. According to the size of the particles, the highest Columbia beans are "Supremo" and the second are called "Extra", but in the market these two levels are often referred to as the same grade, called Excelso. The best Colombian beans, similar to Costa rica or Hawaiian Cona beans, are non-extreme coffee, rich in texture, but not as strong as Sumatra; rich in aroma, but not as good as the best Jamaican alpine flavor; sour, but not as sour as Antigua acid. It often has a caramel-like taste, similar to the aroma of pudding, lack of sour fruit, reminiscent of milk pancakes; it is also suitable for blending mixed coffee. Since the 1970s, with the full promotion of the Colombian government, many old trees have been replaced by new species with high yields, but critics believe that the new coffee is milder and more common than the old ones, and its quality is much lower than it used to be.

Baking method: medium ~ depth

Taste: sour, bitter, sweet and strong