Introduction to the flavor and taste characteristics of Colombian coffee manor, the second largest coffee producing area in the world.

The northern Sierra Nevada producing area is one of the high quality producing areas in Colombia, and the Santa Marta Snow Mountains is one of the few snowy mountains on the equator, and its caffeine is famous for its distinctive characteristics and high quality standards. The unique climate, abundant precipitation, cloud cover and shade planting make the coffee here full-bodied and nutty, giving people a unique sensory experience.

The north-central Santander producing area consists of two major geographical areas: the Magdalena Basin and the mountains of the eastern mountains. The Magdalena basin is relatively flat, with a dry and hot climate in the central plain.

The eastern mountains have rugged terrain, steep slopes and an altitude of 4000 meters. The climate is affected by different elevations, which makes it show a variety of meteorological zones, resulting in a rich aroma of coffee and moderate acidity. Smooth and consistent with tobacco flavor.

Huila is located in southern Colombia, one of the well-known specialty coffee producing areas, with an altitude of about 1200 to 2020 meters, a planting area of more than 1.3 million hectares and an average temperature of 17 to 23 °C. Because of its outstanding flavor and aroma, it has become a world-famous special coffee. Medium-high acidity and moderate mellow, charming sweetness and lemon wine acid, balanced and pure aftertaste, in recent years, it has been often selected by major coffee competitions not only that, but also won praise in terms of quality that other coffee can not reach. Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world.

Colombian coffee is located in the Andes, where the mild climate, humid air and good rainfall make it very suitable for coffee growth. According to its geographical location, Colombian coffee is divided into three producing areas: northern, central and southern, in which there are six high-quality coffee producing areas in Colombia, Sierra Nevada,Santander, Cauca and Huila. Nari ñ o and Paisaje cultural cafetero Columbia Coffee (Cafe de Colombia) are one of the few individual coffees sold under the name of a country in the world, and they are also successful examples of the successful combination of geographical indications and brand image. In December 2004, the Colombian Coffee producers Association (FNC) applied to the Government of Colombia for registration of the geographical indication "Caf é de Colombia" (Colombian Coffee). Three months later, the Colombian government approved "Caf é de Colombia" as "appellation of origin-geographical indication (D.O.-G.I.)". As a result, the logo has also become the official symbol of the Colombian Coffee producers Association-the best Colombian beans are similar to Costa rica or Hawaiian Kona beans, a coffee without extremes, rich in texture, but not as strong as Sumatra; rich in aroma, but not as good as the best Jamaican mountain flavor; sour, but not as sour as Antigua acid. It often has a caramel-like taste, similar to the aroma of pudding, lack of sour fruit, reminiscent of milk pancakes; it is also suitable for blending mixed coffee. Since the 1970s, under the full promotion of the Colombian government, many old trees have been replaced by new species with high yields. unfortunately, critics believe that the new coffee is milder and more common than the old ones, and its quality is much lower than that of the most famous Medellin in the Central Mountains. It has a thick texture, rich aroma and well-balanced acidity, while Armania and Manizares are not so good. But in the market, these three kinds of beans will be regarded as the same kind of beans to circulate, called "MAM". If you buy a bag of MAM, it may be any of these three kinds of beans, it has a texture and flavor similar to Medellin, but not so sour; as for Bukala, it has the characteristics of Sumatra, with thick texture, rich taste and weak sour taste. According to the size of the particles, the highest Columbia bean is "Supremo" and the second is called "Extra". However, in the market, these two grades are often referred to as the same grade, called Excelso.