Colombia Ramon Coffee Bean Flavor Description Variety Characteristics Area of Origin Treatment Grinding Scale Introduction

Colombian Ramon Coffee Bean Flavor description Variety characteristics area treatment Grinding scale introduction

Plenty of sunshine and rainfall are very suitable for coffee growth. In recent years, however, Jos é Ramon Corazos, who lives in the southern province of Uila, has gradually discovered that he is producing less and less coffee on his plantation, and the most important factor is global climate change. The rainy season is getting longer and longer and the light is getting less and less, posing a serious threat to the growth of coffee. The increase of Rain Water has also prompted a large number of wild fungi to multiply, "robbing" to occupy the growth space of coffee trees. In response to this situation, scientists have developed eight new varieties of coffee based on genetics, and it is hoped that the annual output of coffee in Colombia will reach 15 million bags in the next four years. Colombia is the world's leading producer and exporter of coffee, and coffee is Colombia's third largest export product earning foreign exchange. Colombia produced 8.9 million bags of coffee in 2010 and 7.8 million bags in 2009, both below the annual average of 11 million to 12 million bags. In order to increase production, 80, 000 hectares of coffee varieties have been renewed in Colombia in 2010, with a target of 100000 hectares in 2011. In 2013, Colombia's coffee production surpassed Indonesia and returned to the third place in the world, after Brazil and Vietnam.

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 several clustered in leaf axils, each with 2-5 flowers, without a peduncle or with a very short peduncle; flowers fragrant, with pedicels 0.5-1 mm long; bracts more or less connate at base.

Coffee workers go up the mountain to pick coffee beans (also known as coffee cherries) by hand, so they can pick carefully and pick the most ripe and full fruits. The vast majority of Colombian coffee beans are water-washed and moderately roasted with a light silky and sometimes sour taste, which is not as strong as Brazilian coffee and Italian Expresso and is known as "green gold".