American Columbia Coffee Flavor from Vera Plateau in Huilan, Colombia

Colombia's fine bean producing areas are mainly in the south, above 1500 meters above sea level, including San Augustin, Huila, Popayan, Cauca, Nariño and Tolima, where the products have delicate sour and berry aromas, caramel aroma and sweet feeling.

Bourbon species, native to Bourbon Island (now Reunion Island) in the Indian Ocean, is a mutant subspecies of Typica, which is the oldest extant coffee variety, and the green fruit will appear bright red when ripe, while the yellow bourbon species is a cross between Bourbon species and other varieties. Because of its low yield and poor weather resistance, it is not widely cultivated. However, when planted at high altitudes, it will have excellent flavor performance, which is more common in recent years.

During the processing of this coffee, the peeled fruit is placed in a dedicated fermentation tank, completely without water, allowing natural microorganisms and bacteria to decompose the sugar and alcohol attached to the fruit mucus for 24 hours. The unique four-stage washing method, 4 times of washing process, can achieve complete removal of pulp, and then dried by machine. The quality of raw beans is not only stable, but also can develop more acid and sweet sensation.