Colombia coffee producing area Southwest Cauca
Cauca is similar to other southwestern regions, with a clear monomodal distribution of precipitation, with the dry season occurring mainly in August and September each year, followed by a concentrated coffee flowering season followed by a concentrated coffee harvest season the following year.
To say that the biggest difference between Kauka and other producing areas in climate is probably a relatively large temperature difference, with a daily average temperature of 11 ° C and a daytime average temperature of 18 ° C. The temperature difference between day and night is an important factor in the composition of high quality coffee. Low temperatures at night and higher altitudes slow down the pace of coffee growth, allowing coffee seeds and beans to absorb more nutrients from the coffee cherries, resulting in better acidity and the special sweetness that is praised for coffee.
Colombia Fine Coffee Region: Cauca-Cafe de Cauca
Following the fine tradition of Colombia, Cauca coffee is hand-picked and washed. In addition, in many coffee producing areas, in order to pursue good disease resistance and higher yield, old coffee varieties are updated to new varieties. The rare Cauca producing areas are dominated by Catura species, in addition to iron pickup typica and Bourbon ancient species.
Colombia Fine Coffee Region: Cauca-Cafe de Cauca
The main flavor characteristics of Coca coffee are highlighted by wonderful acidity and beautiful sweetness, combined with the typical mild taste of Colombia, making this coffee a target for many buyers. Good quality coffee usually exhibits rich floral aromas, high acidity, pleasant sweetness, medium alcohol, purity, mild, balanced taste.
This time, the new product Colombia comes from more than 700 small farmers in Popayán and its surrounding municipalities in Cauca Province.
Breed: caturra, typica
Treatment: Fully washed, sun dried
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What is the unique flavor of Bolivian coffee?
Coffee was really commercially produced in Bolivia in the 1950s (at first coffee trees were planted around homes as fences), but the coffee industry grew rapidly in a very short time. This is partly due to the impact of the Brazilian frost in 1975, when Brazil's coffee industry was hit hard, and Bolivia's coffee industry took advantage of the opportunity to develop rapidly. The coffee is mellow.
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Taste and flavor characteristics of Burundian coffee beans
Variety: Jackson bourbon Note: due to ethnic divisions, the chaos of Burundian coffee has been going on for a long time, with a large number of different raw beans mixed together, making this coffee unsuitable for grading. This coffee is rough but mild, and has characteristics similar to Kenyan coffee. The flavor is sweet and fruity, with a slightly spicy finish. Dry aroma
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