Description of characteristics and Flavor of Colombian Coffee beans introduction of varieties produced by taste grinding scale

Description of characteristics and Flavor of Colombian Coffee beans introduction of varieties produced by taste grinding scale

Manor: Cymbidium Bolivar of Colombia

Country of origin: Colombia, Colombia

Producing area: Cymbidium Huila

Variety: Castillo,Caturra

Altitude: 1550-1700Meters

Treatment: washing Washed

Flavor description: rich sweetness, clean, balanced, dark chocolate, vanilla

Colombian coffee beans in the coffee industry also have a reputation as flawless and elegant as emerald in the jade world, with "heavy particles, rich nutrition, rich flavor", soft taste, smooth taste and excellent balance. The color is as clear and transparent as emerald. When it comes to the mouth, it makes people uncontrollably produce a pleasant feeling of playing with jade, with a hint of the smell of flowers and plants on the "natural pasture".

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.

Columbia beans, similar to Costa rica or Hawaiian Kona beans, are non-extreme coffee, rich in texture, but not as strong as Sumatra; rich in aroma, but not as good as the best Jamaican alpine flavor; sour, but not as sour as Antigua acid. It often has a caramel-like taste, similar to the aroma of pudding, lack of sour fruit, reminiscent of milk pancakes; it is also suitable for blending mixed coffee. Since the 1970s, with the full promotion of the Colombian government, many old trees have been replaced by new species with high yields. unfortunately, critics think that the new coffee is milder and more common than the old ones, and its quality is much lower than it used to be.