Introduction to Colombian coffee bean producing area, manor, flavor, characteristics and taste

The most famous of these is the Medellin of the Central Mountains, which has a heavy texture, rich aroma and a beautifully balanced acidity. Amania and Manizares are not so good, but these three kinds are considered to be the same type of beans in the market and are called "MAM". If you buy a bag of MAM, it means that the bag may be any of these three beans, it has a similar texture and flavor to Medeline, but not as sour; as for Bukara, it has a Sumatra characteristic, thick texture, rich taste and weak acidity. According to particle size classification, the highest Colombia beans are called "Supremo" and the next highest is called "Extra", but in the market these two grades are often referred to as the same grade, called "Excelso".

The best Colombia bean is similar to Costa Rica or Hawaiian conna, a coffee without extremes, rich in texture but not as strong as Sumatra, rich in aroma but not as good as the best Jamaica alpine aroma, and sour in flavor but not as strong as Antigua. It often has a caramel-like sweetness, a pudding-like aroma, and a lack of sour fruit, reminiscent of milk pancakes; it is also suitable for mixed coffee. Since the 1970s, many of the older trees have been replaced by higher-yielding new species, which critics consider to be milder and less refined than the older ones.[Colombia Coffee]

It is the second largest coffee producer in the world, accounting for about 12% of the world's annual production, although much lower than the 30% to 35% of Brazil, most of which are high-quality washed beans. Central Colombia is divided into several valleys by three north-south vertical mountains, of which the central and eastern mountains are the main producing areas of coffee. The coffee is named after the market where it is distributed. Medellin, Armenia and Manizales are produced in the Central Mountains, while Bogota and Bucaramanga are more famous in the Eastern Mountains.