Colombian boutique coffee-size is more important than all Colombian coffee quality Colombian coffee
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 no production area is indicated, it is mostly commercial beans of MAM, because the southern crystal production area will indicate the province and the name of the production area, so as 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.
- Prev
Costa Rican coffee, Costa Rican coffee processing method can be described as a master bold
Costa Rica's output is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. Colombia is dominated by new coffee varieties, such as kadura, kaduai, new world, etc., ancient bourbon and tibeka are rare. There are also many varieties derived from the territory, the most famous is the Bourbon variety of birds Irasaki, belonging to the elegant flavor of the species, Brazil has also been introduced to plant, has won awards
- Next
Introduction to Colombia Fine Coffee History of Colombia Coffee Colombia Coffee Mouth
Colombia coffee Colombia coffee, Arabica coffee is quite representative of a good variety, is a traditional deep roast coffee, with strong and memorable taste. Its aroma is rich and thick, with a clear, high-quality acidity, high balance, sometimes nutty, lingering, both in appearance and quality, Colombia coffee are comparable
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?