Introduction to the characteristics of Colombian Huilan Coffee Grinding method and the taste of varieties

St. Augustine has a natural environment for the production of high-quality coffee, rich groundwater, fertile volcanic ash soil, suitable altitude, rich precipitation and suitable sunshine, etc., which is a very favorable environment for the production of the highest quality coffee. The brand of coffee in Huilan area is Huila, although it is easy to be confused, but if you know it is St. Augustine coffee in Huilan area, it will not be confused. St. Augustine is located in the south of Huilan area. Most of them are mainly Arabica tin cards, which are cultivated in the shade. Generally hand-picked, most of the treatment is naturally dried Colombian Huilan coffee, which is no stranger to many people. Huilan is the representative of Colombian boutique coffee. St. Augustine is located in southern Colombia. Because it is located in the cliff area, the transportation infrastructure is very imperfect. In addition, as a result of frequent civil wars in the region, the history of coffee in Colombia, one of the areas where robberies of raw coffee beans often occur, began in 1808 when a priest brought coffee to Colombia for the first time from French Antilles via Venezuela. Since then, the coffee industry has developed rapidly in Colombia and has now become the second largest coffee producer after Brazil and the largest exporter of Arabica coffee beans in the world.

Colombia's boutique bean producing areas are mainly in the south, with an elevation of more than 1500 meters, including San Augustin (Huila) in Huilan province, Popayan (Cauca) in Cauca province, Nari ñ o province, and Tolima province. The products of these places all have delicate sour and raspberry aromas and caramel aromas. The beans tasted this time are beans from Huilan San Augustine, which are medium-baked, dry and sweet. Beans are bigger. Love music pressure method one spoonful of beans full of water, about 85 degrees water temperature, moderate grinding. The product is smooth and light, with Colombia's unique wet flavor, slightly sour, slightly heavy taste of Colombian coffee, balanced flavor and smooth taste, just like a gentleman in coffee. He has a wide range of producing areas, best known as Medellin, Armenia and Manizales, and traditionally known as "MAM Colombian Coffee" dates back to 1808. A priest brought coffee to Colombia for the first time from the French Antilles via Venezuela. The suitable climate in Colombia provides a real "natural pasture" for coffee. Since then, coffee trees have taken root in this country. The country has also become the second largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Colombian coffee is a representative and excellent variety of Arabica coffee, and it is also a traditional deep-roasted coffee with a strong and memorable taste. Its aroma is rich and thick, with clear high-quality acidity, high balance, sometimes nutty, lingering aftertaste, both in terms of appearance and quality, Colombian coffee is the best. Like a charming and unrestrained woman, just right