Colombian Coffee Tibica Flavor description taste Grinding scale Regional varieties

Colombian Coffee Tibica Flavor description taste Grinding scale Regional varieties

Bourbon: juxtaposed with Tibica as an ancient and excellent variety. Some botanists even believe that Bourbon is a variant of the early Tibika transplanted to Yemen, where the bean shape changed from a thin tip to a round body. It was not until 1715 that France transplanted Mocha round beans from Yemen to the island of Bourbon on the east coast of Africa, and it was not until 1715 that it received the name round bourbon. Bourbon, which spread to Brazil and Central and South America in 1727, is also round beans. In addition, the British transplant of Yemeni mocha to St. Helena Island in 1732 was also a round bean. interestingly, it did not pass through Bourbon Island, but it was named Green Top Bourbon. It can be seen that the industry thinks that all the world's bourbon beans come from Bourbon Island is a big misunderstanding. It is important to recognize that there are many round bourbon beans that spread directly from Yemen without passing through the island of bourbon. In 181○, some of the round beans on Bourbon Island mutated into pointed beans, also known as the "pointed body of bourbon." its caffeine content was only half that of ordinary coffee, and its output was low, weak, and extremely rare.

With the exception of Ethiopia, the origin of Arabica, the mutants or mixed-race varieties cultivated or found in Central and South America, India and East Africa are mainly Tibica and bourbon, and the genetic complexity is far lower than that of Ethiopia. this is the main reason for the weak physique and poor disease resistance of Arabica outside Ethiopia.

In addition, the biggest thing that bourbon and Tibica have in common is that shade trees must be "protected" to help block the sun. If these two ancient varieties are unshaded trees, they will not be conducive to growth and flavor development.

Taste: soft but not irritating fruit acidity, thick feeling is excellent, black tea tail rhyme, black tea comfortable astringent feeling of this bean, I have also tasted this bean, in Hankou 63 manor coffee, at that time is just opened on Weibo to summon the industry to do a coffee tasting meeting, but with me above is not a manor beans, these are manor beans, rose summer won the crown in many cuping (cup test) competitions this year At that time, we tried hand pressure, siphon, hand flushing, several methods have different taste, in which the siphon taste is slightly sour, has a strong fruit flavor, and leaves a hint of caramel aftertaste after drinking the cup. But Rosa is very valuable, and many of them are available in limited quantities

Colombia's FNC (National Organization of Coffee producers) places Specialty Coffee in a more stringent position than national standards. Specialty Coffee is divided into: 1. Origin 2. PREPARETION; three classifications of 3.SUSTAINABLE.

ORIGIN is subdivided into the following three categories.

1. ESTATE: a single farm with an annual output of more than 500bags. (rare in quantity)

2. EXOTIC: it has very precious features. (Labateca region, which belongs to the EXOTIC level)

3. Specific producing areas of REGIONAL:Narino, Huila, etc.