Colombia is the largest coffee producer after Brazil and Vietnam.

Up to now, Colombia is the largest coffee producer after Brazil and Vietnam. The well-known Colombian Coffee Association (better known for its most successful marketing of national coffee brand image marketing) monitors the quality of Colombian coffee exported overseas and is actively involved in coffee Renewd investment. Although the production volume is not as high as Brazil, most of the coffee produced in Colombia is the highest quality coffee raw beans, which has a great influence on the world coffee market.

As long as you are a coffee expert, you will recognize the uniformity of the highest quality of Colombian coffee. In particular, the Colombian coffee premium beans, which are proud of their rich aroma and are the largest in size, mean the highest grade when classified according to the strict coffee standards specified by Colombia's zhengfu. Columbia Premium Coffee is cleaned by a water-washing process to cleanly remove the sour taste and separate the residue. Through this process, not only the skin, but also the pulp and even the mucus part will fall off. Of course, this cleaning process does not need to be dried and can be carried out directly after the coffee is harvested. After cleaning, it is put into the enzyme solution again, and then the pulp and mucus that have not been removed are removed by the washing process.

Columbia Premium | Colombia Supremo

As long as you are a coffee expert, you will recognize the uniformity of the highest quality of Colombian coffee. In particular, the Colombian coffee premium beans, which are proud of their rich aroma and are the largest in size, mean the highest grade when classified according to the strict coffee standards specified by Colombia's zhengfu. Columbia Premium Coffee is cleaned by a water-washing process to cleanly remove the sour taste and separate the residue. Through this process, not only the skin, but also the pulp and even the mucus part will fall off. Of course, this cleaning process does not need to be dried and can be carried out directly after the coffee is harvested. After cleaning, it is put into the enzyme solution again, and then the pulp and mucus that have not been removed are removed by the washing process.

Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Variety: Cattura,Typica Processing Method: Washed Species: Arabica Flavor: bright acidity,intensely aromatic, heavy in body