Colombia sierra navada Coffee Bean Characteristics Flavor Description Taste Introduction
Description of characteristics and Flavor of Columbia sierra navada Coffee Bean
The world coffee is divided into two series, one is the "hard" coffee represented by Brazil, which has a strong flavor, and the other is the "soft" coffee represented by Colombia, which has a light flavor. The difference lies in the altitude of the producing area and the method of planting. Coffee is planted extensively in hilly red soil in Brazil and intensive cultivation in mountain black soil in Colombia.
Colombian coffee is divided into more than 200 grades, which means that the coffee is very regional. The country's coffee-producing areas are located in the Andes, where the climate is mild and the air is humid. Colombia has three Codiera mountains running north and south, right into the Andes. Coffee is grown along the highlands of these mountains. The mountain steps provide a diverse climate, where the whole year is the harvest season, and different kinds of coffee ripen at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost. There are about 700 million coffee trees in Colombia, 66% of which are planted in modern plantations and the rest on small traditionally run farms.
Mount Santa Marta is one of the few snow-capped mountains on the equator. The Caribbean Sea at the foot of the mountain reflects the white crown of the snow-capped mountains. High-quality tin card coffee grows at an altitude of 1000 to 1200 meters, unique microclimate, abundant precipitation, cloud cover and shade planting mode, so that although the yield of coffee here is rare, due to slow growth, coffee beans accumulate more aroma and sweet substances. The thick sweetness of nuts is the signature of Snow Mountain Coffee.
Mount Santa Marta and the Caribbean gazed for a long time, but nature made them unable to approach or withdraw. "looking at each other" became their destiny, and it also revealed the flavor of Columbia Snow Mountain Coffee, with thick sweet nuts, moderate mellow thickness and vaguely sour and sweet berries, making this coffee look mellow, gentle, delicate and elegant in the cup. This is the taste of SierraNevada "looking at each other". The soil of Colombia's best coffee is formed by volcanic activity in the past, and it is a pity that the crust of this area is very unstable. In any case, Colombia still holds the second place in the global coffee growing statistics.
Among the many coffee producing areas in Colombia, Magdalena is the northernmost one. The snow-capped Mount Santa Marta and the sapphire Caribbean have been gazing for a long time, forming a unique local microclimate. The coffee produced here is named after the Snow Mountain (SierraNevada), and the coffee variety is 100% Typica, which is famous for its scarce output and excellent quality.
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".
- Prev
Grinding scale treatment of Pacamara Coffee beans in El Salvador
In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, in recent years, the war has stopped and the coffee industry has come back to life. The only benefit of the civil war to the Salvadoran country is that the farmers left their fields desolate and failed to catch up with Katie, the most popular in nearly two decades.
- Next
Introduction to the characteristics of coffee beans produced by grinding scale method in Jinchu Valley, Kenya
Grinding scale treatment of coffee beans in Jinchu Valley in Kenya characteristics of varieties in the legal production area introduced Ethiopia, the origin of Arabica coffee trees in the north of Kenya, but did not engage in coffee cultivation until the beginning of the 20th century. Missionaries introduced Arabica trees from Yemen in the 19th century, but did not plant a large number of them. It was not until 1893, when Brazil's ancient bourbon seeds were introduced.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?