Flavor description and taste treatment of high-quality Colombian Coca coffee beans
Flavor description and taste treatment of high-quality Colombian Coca coffee beans
Cauca Province is 80% mountainous, with parallel mountain systems in the east and middle, part of the Andes, the central mountain system includes two main volcanoes, Sotara and Petacas, and the Huila Mountain, which is covered with snow all the year round. Benefiting from volcanic dust, the soil in the producing area provides adequate nutrition for coffee growth.
In Colombia's fine tradition, Coca Coffee is manually picked and washed. In addition, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated the old coffee varieties to new varieties, Cauca Caturra is rare, in addition, there are iron pickup typica and bourbon Bourbon ancient species.
Country of origin: Colombia, Colombia
Producing area: Tolima, Tolima
Variety: Caturra,Colombia,Bourbon
Altitude: 1950-2050Meters
Treatment: washing Washed
Flavor description: plum, chocolate, milk, grapefruit, malic acid
Cauca Valley to the south, can reach Cauca Province, and then southeast to the second largest coffee producing province of Vera, is also the largest boutique bean producing area. Further south is the boutique producing area Nalinglong province, both of which have volcanic and fertile volcanic ash soil, and because volcanic ash is rich in minerals, it nourishes coffee fields and helps coffee breed passion. The flavors of these two producing areas are similar, and they are all known as sour and sweet fruits.
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