Columbia Coffee Flavor description Grinding scale introduction to the taste of high-quality coffee beans
Columbia Coffee Flavor description Grinding scale introduction to the taste of high-quality coffee beans
According to Aragorn Thomas, manager of the venue business department, the best coffee beans in Colombia come from the highlands of the Andes, where the climate is mild, the air is humid, and the mountain steps of different heights provide a variety of climates. it is the harvest season for coffee beans all year round, and different kinds of coffee ripen at different times. Due to the high humidity, small temperature difference and slow ripening of coffee beans in the coffee forest, it is conducive to the accumulation of caffeine and aromatic substances, so the quality of coffee is the best. Thomas said that coffee workers go up the mountain to pick coffee beans (also known as coffee cherries) by hand, so they can pick carefully to 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".
Columbia Pavilion official Mercio Prada told Xinhua that the venue held a two-week coffee exhibition for visitors to taste Colombian coffee and introduce and promote Colombian coffee and coffee culture to tourists from China and around the world.
Jamie Valencia, a history professor who participated in the construction of the Columbia Pavilion, said that as tourism between Colombia and China heats up, cultural exchanges between the two countries will become more frequent. He said: "although Chinese people like to drink tea, it is not impossible to gradually change some of their food culture. Now there have been some changes."
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.
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