What is the uniqueness of Colombian coffee? Colombian coffee and its

Colombia Coffee Producers Association (Federación Nacional de Cafeteos de Clolambia), or industry abbreviation [FNC] staff introduced the two main varieties of Colombian coffee, Cadura and Colombia.

Kadura was introduced from Brazil in the 1960s and now accounts for 45-50% of Colombia's production, replacing the earliest Tibica.

The new variety [Colombia] with the same name as Colombia is a hybrid coffee developed in the 1980s, with cadura and timo ancestry, namely the notorious Catim. However,[FNC] insists that although Colombia is a direct descendant of Catim, its flavor is far more elegant than that of ordinary Catim, because Colombia has washed away the moldy smell of thick beans after many generations of "reverse hybridization" with Arabica, and its flavor is more like Arabica. It also has the advantages of disease resistance and high yield of thick beans. It's a great way for Colombia to increase production.

At present, most of Colombia's estates adopt the mixed planting model of 70% Kadura and 30% Colombia. Delicious Tibica has disappeared.

Colombia's overall coffee variety allocation, roughly presented Kadura 50%, Colombia 30%, Tibica 20%.

Colombia is rich in topography, low in latitude and high in altitude, providing excellent conditions for fine coffee growth.

Costa Rica's coffee region is located between 3 and 8 degrees north latitude, belonging to the low latitude coffee belt, which can be harvested twice a year, and ripe coffee can be harvested almost every month from south to north.

Large commercial coffee farms are distributed in the central and northern regions, which are the main commercial bean producing areas, including the three major producing areas of Medulin, Armenia,Manizales, commonly known as [MAM], which have a long history in the central region.

But Bukaramanka in the northeastern province of Santander is known for its low acidity and bitter aroma, similar to Indonesian mantenin flavor, probably related to the altitude of only 960 meters (low altitude, low acidity, tried and true). Bucaramanca beans are interesting, unlike the familiar Colombia flavor, although soft beans but good body, drink not like [MAM] beans only dead acid without depth.

Costa Rica's fine bean producing areas are mainly in the south, with an altitude of more than 1500 meters, including San Augustin,Huila, Popayan,Cauca, Narano, and Tolima, all of which have delicate sour and berry aromas and caramel aromas.

Don't think that the highest grade [Supermo] of 17-18 items will taste good, be sure to check which region the beans come from. If no production area is indicated, most of them are commercial beans of [MAM], because the southern fine production areas will indicate the province and origin name to distinguish them.