Description of Coffee Bean species, Price and Flavor of Huilan Coffee in Colombia

Colombian Huilan coffee beans

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, such as Medellin, Armenia and Manizales, which are commonly referred to as "MAM", as well as 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, the history of just right 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, a coffee produced by a combination of two hundred and ninety-six families near the city of Bitlid, south of Huilan County, Colombia. The average cultivated area of producers in Bitlid is 2.5ha, and the elevation is about 1500 meters. The soil here is slightly acidic, and the coffee produced will be sweet and refreshing if roasted properly. The legendary Colombian traditional method of washing essence is produced here, but now 30% of farmers change to machine peeling and pectin removal using only a small amount of water for processing to protect the environment.