Grinding scale of Colombian coffee beans introduction to the taste of manor with variety treatment method

Colombia coffee varieties are mainly small coffee. Plants are small trees or large shrubs, 5-8 meters high, usually multi-branched at the base; old branches are gray, nodes expand, young branches glabrous, compressed. Leaves thinly leathery, ovate-lanceolate or lanceolate, 6-14 cm long, 3.5-5 cm wide, apex long acuminate, acuminate 10-15 mm long, base cuneate or slightly obtuse, rarely rounded, entire or shallowly undulate, glabrous on both surfaces, with or without pits in axils of lower veins; midvein raised on both surfaces of leaf blade, lateral veins 7-13 on each side; petiole 8-15 mm long; Stipules broadly triangular, born at the top of the young branches conical long pointed or awned tip, born at the top of the old branches are often pointed, long 3-6 mm. Cymes several clustered in leaf axils, 2-5 flowers per inflorescence, absent or with very short racemes; flowers aromatic, pedicels 0.5-1 mm long; bracts more or less united at base, dimorphic

Colombia's favourable climate provides coffee with a true "natural pasture". Coffee trees in Colombia are mainly cultivated in the Andes mountains, on steep slopes up to 1,300 meters above sea level, where the annual temperature is about 18 degrees Celsius, the annual rainfall is 2000 to 3000 mm, the latitude is 1 °-11 ° 15, the longitude is 72 ° -78 °, and the specific altitude range can exceed 2.000 meters. By a particular combination of various factors, latitude, altitude, soil, plant origin of species and variety of coffee making in coffee growing areas of Colombia, climate in coffee growing areas and rain patterns resulting from dual paths of tropical convergence, changing topography throughout the day, luminosity, favorable temperature ranges throughout the year, distribution of moderate and rainwater, and some common cultural practices including selective harvesting and transformation processes, including washing and drying. Very suitable for coffee growth, mild climate, humid air, and can be harvested regardless of season. That's why Colombia coffee is so good. Colombia has three Cordillera mountains running north-south, right into the Andes. Coffee is grown along the highlands of these mountains. The terraces provide a diverse climate, with harvest seasons throughout the year and different types of coffee maturing at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost damage. Colombia has approximately 2.7 billion recorded coffee trees, 66 per cent of which are grown on modern plantations and the rest on small, traditionally managed farms

Colombia coffee varieties are mainly Arabica (coffee arabica), that is, small coffee (coffee arabica), relatively speaking, coffee robusta (coffee robusta) mostly grown in Africa of origin, such as the famous Madagascar coffee. There are several varieties of small fruit coffee. Brazil coffee, which has the largest yield in the world, has large seeds, strong adaptability and high fruit yield. In contrast, mild coffee produced in Colombia is a better variety, which is related to its special geographical location and climate environment. [1]

Colombia coffee is divided into more than 200 grades, coffee is very regional. Colombia beans are SUPERMO, followed by EXCELSO; however, specialty coffee above 18 beans (18/64 inches in diameter) can only be included in specialty coffee. Colombia coffee has a balanced flavor and a smoother taste, just like a gentleman in coffee. It has a wide range of producing areas, but the coffee in the central mountains is the best and the texture is thick. The most famous producing areas are Medellin, Armenia and Manizales, which are commonly referred to as "mam". The taste of "narino" is delicious and the quality is very good. Starbucks, which sells specialty coffee, is said to have exclusive rights to "narino supermo" coffee beans, which are common in their chain stores.