How do the varieties of Colombian sun-cured coffee beans taste?
How do the varieties of Colombian sun-cured coffee beans taste?
The farms in Tolima are generally slightly larger than those in other southern Colombian producing areas, ranging from 10 to 15 hectares. The cooperative approach is also popular here, where farmers send their small batches of fresh coffee and fruit to the cooperative's processing plant. Some farmers will also choose to deal with it on their own, making use of their own small-scale treatment facilities that can handle the harvest of the day. Carefully processed raw beans can be negotiated according to the cup test results, and a few batches that are outstanding will be kept as "micro batches", microlot, and sent to Bogota, the capital, for further cup testing. The rest of the raw beans are generally mixed and sold according to the cup test flavor.
Like other Colombian regions, the classic treatment here is water washing, that is, wet treatment. Sun-dried Tolima province runs through the north-south Andes (M. Andes) and the Cordillera Mountains (M. Cordillera), and between the two famous mountain systems is the Magdalena River (R. Magdalena) running from south to north.
The name Tolima comes from the earliest people who lived here, "Pijao people". In the language of this ancient people (Pijao word), tolima means "snow cover" and "snowed". It is not difficult to imagine that this distant land will also be the place of high-quality coffee.
Coffee beans: each fruit contains 2 coffee beans (except for a single pod bean Peaberry. The fruit of this kind of coffee contains only one coffee bean. Normally, 5% of each batch of coffee beans is a single pod. Coffee beans can be roasted and washed after drying and treatment: the peel, pulp and mucous membrane are removed by washing and fermentation. This method is also known as the complete washing method (Fully Washed). Shampoo is the most common way for most coffee-producing countries in the world to handle Arabica coffee beans. Some areas also use advanced high-pressure washing machines to clean the peel, pulp and mucous membrane of coffee beans, so fermentation is no longer needed. This method of using a high-pressure washing machine to treat coffee beans is called "Natural washing (Pulped Natural)," which is the simplest process. After picking, the fruit begins the process of sun drying without treatment.
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Introduction of six major producing areas of Colombian coffee beans manor flavor description and taste treatment
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