Description of Colombian Coffee Flavor with moderate acidity introduction to the treatment of Grinding degree of varieties

No matter in terms of yield or texture, Colombian coffee is first produced by Medellin, which is characterized by full granules, rich nutrition, moderate acidity, good balance, rich aroma and soft taste. In addition to Medellin, the capitals of two neighboring provinces in the south, Armenia and Manizales, are also famous coffee producers, which formerly belonged to Medellin's province of Andiquio, which had a Caldas football team that played in the last Toyota Cup. These three places have formed the world-famous "coffee belt" Colombian coffee is divided into more than 200 grades, the regional nature of the coffee is very strong. Columbia beans take the SUPERMO as the highest grade, followed by the EXCELSO, but only selected coffee of more than 18 beans (18cm 64 inches in diameter) can be included in the selection. Colombian coffee has a balanced flavor and a smooth taste, just like a gentleman in coffee. It has a wide range of producing areas, but the coffee in the central mountain area is the best and has a thick texture. The most famous producing areas are medellin, armenia and manizales, which are commonly referred to as "mam". Yes, "Na Linglong Coffee" (narino) is delicious and of good quality. It is said that starbucks, which specializes in specialty coffee, has the exclusive right to buy narino supermo coffee beans, which are common in their chain stores.

The main varieties of Colombian coffee are small grains of coffee. Plants are small trees or large shrubs, 5-8 m tall, usually much branched at base; old branches gray-white, nodes dilated, young branches glabrous, compressed. Leaves thinly leathery, ovate-lanceolate or lanceolate, 6-14 cm long and 3.5-5 cm wide, apex long acuminate, acuminate part 10-15 mm long, base cuneate or slightly obtuse, rarely rounded, entire or shallowly wavy, both surfaces glabrous, lower vein axils with or without small pores; midrib raised on both surfaces of leaf, 7-13 on each side of lateral veins; petiole 8-15 mm long Stipules broadly triangular, arising from the tip of the upper part of the young branch conical or awn tip, the tip of the old branch is often protruding tip, 3-6 mm long. Cymes are clustered in leaf axils, each with 2-5 flowers, without a total pedicel or with a very short peduncle; fragrant flowers, with 0.5-1 mm long pedicels, the suitable climate in Colombia provides a real "natural pasture" for coffee. Coffee trees in Colombia are mainly cultivated in the Andes, on steep slopes about 1300 meters above sea level, where the annual temperature is about 18 degrees Celsius, annual rainfall is 2000 to 3000 millimeters, latitude 1 °- 11 °15 north, longitude 72 °- 78 °west, the specific range of elevation is more than 2.000 meters. A special combination of factors, latitude, altitude, soil, plant origin of species and varieties of coffee production in Colombia's coffee growing area, rain patterns produced by the climate of the coffee growing area and tropical convergence, changing topography, luminosity, favorable temperature range throughout the year, moderation and Rain Water's distribution And include some common cultural practice areas in the process of selective logging and transformation, including washing and drying. Very suitable for the growth of coffee, mild climate, humid air, and can be harvested regardless of season