Columbia Coffee Flavor description Taste treatment Variety characteristics introduction of Grinding scale in producing area

Columbia Coffee Flavor description Taste treatment Variety characteristics introduction of Grinding scale in producing area

Colombian coffee is the first to be produced by Medellin in terms of yield and texture, which is characterized by full grains, 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 form the world-famous "coffee zone".

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 main varieties of Colombian coffee are Arabica coffee (coffea arabica), that is, small fruit coffee (small grain coffee). Relatively speaking, large fruit coffee (coffea robusta) is mostly grown in Africa of origin, such as the famous Madagascar coffee. There are several varieties of small fruit coffee. Brazilian coffee, which has the largest yield in the world, has larger seeds, stronger adaptability and high fruit yield; by contrast, the mild coffee produced in Colombia is a more high-quality variety, which is related to its special geographical location and climatic environment.

Columbia Pavilion official Mercio Prada told Xinhua that the venue held a two-week coffee exhibition for visitors to taste Colombian coffee and introduce and promote Colombian coffee and coffee culture to tourists from China and around the world.

Jamie Valencia, a history professor who participated in the construction of the Columbia Pavilion, said that as tourism between Colombia and China heats up, cultural exchanges between the two countries will become more frequent. "although Chinese people love to drink tea, it is not impossible to gradually change some of their food culture," he said. "according to Aragorn Thomas, the manager of the venue and commerce department, Colombia's best coffee beans come from the highlands of the Andes, where the climate is mild, the air is humid, and the mountain steps of different heights provide a diverse climate, making it the harvest season all year round. Different kinds of coffee mature at different times. Due to the high humidity, small temperature difference and slow ripening of coffee beans in the coffee forest, it is conducive to the accumulation of caffeine and aromatic substances, so the quality of coffee is the best. Thomas said that coffee workers go up the mountain to pick coffee beans (also known as coffee cherries) by hand, so they can pick carefully to 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, not as strong as Brazilian coffee and Italian Expresso, known as "green gold".