Introduction to Colombian Fine Coffee is Colombian coffee good? Characteristics of Colombian Coffee

The Colombian Coffee producers Association (Federacion Nacional de Cafeteos de Clolmbia), known as [FNC] for short in the industry, introduced the two main varieties of Colombian coffee, Kaddura and Colombia.

Kaddura, which was introduced from Brazil in the 1960s, now accounts for 45-50% of the country's output and has replaced the earliest Tibica.

The new breed [Colombia], which has the same name as Colombia, is a mixed-race coffee developed in the 1980s, with Kaddura and Timo ancestry, that is, the notorious Katim, but [FNC] insists that although Colombia is a direct line of Katim, its flavor is far more elegant than that of ordinary Kadim, because Colombia has washed away the moldy smell of strong beans after generations of "reverse hybridization" with Arabica, and the flavor is more like Arabica. It also has the advantages of disease resistance and high yield of stout beans, which is a sharp weapon for Costa Rica to increase production.

At present, most of the Colombian manors adopt the mixed mode of 70% Kaddura and 30% Colombia, and the delicious Dibica has disappeared.

The overall coffee variety configuration in Colombia is roughly 50% in Kaddura, 30% in Colombia and 20% in Tibica.

With rich landforms, low latitudes and high elevations, Colombia has excellent conditions for the growth of boutique coffee.

The Costa Rican coffee area, located between three and eight degrees north latitude, is a low-latitude coffee belt. It can be harvested twice a year, and ripe coffee can be harvested almost every month from south to north.

Large-scale enterprise coffee farming land is distributed in the central and northern parts of China, and it is the main producing area of commercial beans, including the three major producing areas with a long history in the middle, such as Medeine, Amenia and Medillin,Armenia,Manizales, commonly known as [MAM]. It has a strong sour taste and typical Central American flavor.

But Bucaramanca in the northeastern province of Santander is known for its low sour and bitter flavor, similar to Indonesia's Mantenin flavor, probably related to an altitude of only 960m (low altitude, low acidity, always good). Bucamanca's beans are interesting, unlike the familiar Colombian flavor. Although they are soft beans, they are full-bodied, and they don't taste like [MAM] beans with dead acid and no depth.

Costa Rica's boutique bean producing areas are mainly in the south, more than 1500 meters above sea level, including St. Augustine (San Augustin,Huila) in Vera, Popayan,Cauca (Popayan,Cauca) in Cauca, Narino (Narino), and Tolima (Tolima), with delicate sour and raspberry aromas and caramel aromas.

When buying Costa Rican beans, don't think that the highest [Supermo] of 17-18 mesh must be delicious. Be sure to check which producing area the beans come from. If the producing area is not specified, it is mostly commercial beans of [MAM], because the southern boutique producing areas will indicate the provinces and place names, so as to distinguish them.