A brief introduction to the History and Culture of the Origin and Development of Colombian Coffee

Colombia is fortunate to have Atlantic and Pacific ports, which helps to reduce the cost of transporting coffee. In South America, she is the only country with this condition. The main production areas of Colombia are in the central and eastern mountains. The most important plantations along the central mountains are located in Medellin, Almenia and Manisales. Among the above three regions, Medellin has the best quality and high price of coffee, which is characterized by full granules, rich nutrition, rich aroma and moderate acidity. Taken together, these three areas are called MAM.

Colombian coffee is often described as having a silky taste. Of all the coffees, it is the most balanced, soft, smooth and ready to drink.

Costa Rican coffee production has been in a tug of war with Vietnam in recent years, but two ○○ three to two ⊙⊙ was squeezed out by Vietnam in seven years, ranking the third largest producer in the world. Costa Rica is determined to regain its position as the second place, and the second ○○ has worked out a plan to increase production in six years, and is determined to increase its annual output from more than 12 million bags to more than 16 million bags within five years, and win back the world runner-up.

In the past, Costa Rica paid more attention to the bulk commercial bean market, and did not enter the niche boutique market until a year later, obviously much later than Brazil and Guatemala. On this point, FNC staff said that ten years ago, they were not optimistic about the boutique market, and it was only after the millennium that they began to mend.

In fact, Colombia has rich landforms, low latitudes and high elevations, and has excellent conditions for the growth of boutique coffee; except for the low altitude of Bucaramanga, coffee is mostly planted at 1200-1900 meters. Brazil relied on high technology to overcome the adverse soil and water environment of coffee, and later came out of the sky. Colombia has good mountains and good water, its natural environment is superior to Brazil, and it has a more explosive power to develop boutique coffee, which should not be underestimated.

The Costa Rican coffee area, located between three and eight degrees north latitude, is a low-latitude coffee belt. It can be harvested twice a year, and mature coffee can be harvested almost every month from south to north. Large-scale entrepreneurial coffee farms are distributed in the central and northern parts of the country, and are the main producing areas of commercial beans, including the historic Medes, Armenia and Manisales, commonly known as' MAM''. The crystal fruit here has a strong sour taste and is a typical Central American flavor.

But Bucaraman in the northeastern province of smtander is known for its low sour and bitter flavor, similar to Indonesia's Mantenin flavor, probably related to an altitude of only 960m (low altitude and low acidity). Bucamanga's beans are interesting, unlike the familiar Colombian flavor. Although they are soft beans, they are full-bodied, and they don't taste like MAM' beans with dead acid and no depth.

Costa Rica's boutique bean producing areas are mainly in the south, more than 1500 meters above sea level, including St. Augustine in Uila, Popayan in Cauca, and Tolima, where products have delicate sour and raspberry aromas and caramel aromas. full of sweetness. When buying Costa Rican beans, don't think that the most advanced 'Supremo'' of 17'18 must be delicious. Be sure to check which producing area the beans come from again. If the producing area is not specified, it is mostly 'MAM' 's commercial beans, because the southern Jingjing producing areas will indicate the provinces and place names, so as to distinguish them.

Costa Rican iron is bigger and tastes better than card beans, but its low yield and poor disease resistance are the biggest weaknesses, and it was quickly replaced by Kaddura in the 1970s. In 1982, mixed-race Colombia came out, once again squeezing the space of Tibica, which currently accounts for only about 20% of Colombia's output. The replacement of Tibica by mixed-race coffee is the main reason why the quality of coffee in Colombia is not as good as it used to be. In addition, Tiebika's variety of elephant beans was introduced to Costa Rica a long time ago because of its huge sales, but the yield is low, so cultivation is not common. Costa Rican coffee is fully washed with plump beans, blue-green color and beautiful appearance, but its strong appearance does not mean it is rich in fragrant elves.

Today's coffee in Colombia is still large, but its flavor is not as good as it used to be, and it is generally believed to have something to do with Tibica being replaced by mixed-race Colombia. But Kaddura, the main player in the southern provinces, still has a good reputation. In recent years, almost all the winners of the cup test have been Kaddura in the south, especially the farm in Bird Yila. Under the banner of production, Costa Rica's traditional Tibica has faded off the stage, making coffee fans sad.

Columbia Super-fragrance

Columbia Super Coffee is a representative and excellent variety of Arabica coffee. It is a traditional deep-roasted coffee with a strong and memorable taste. Its aroma is rich and thick, with clear high-quality acidity, high balance, sometimes with nutty flavor, endless aftertaste, no matter in appearance, quality, Columbia super class are quite good, like a woman's vaguely charming, charming and just right.

Colombia is located in northwestern South America, bordered by the Pacific and Atlantic oceans. Panama in the northwest, Venezuela in the east, Brazil in the southeast, Peru in the south and Guadore in the southwest.

In 1808, a priest introduced coffee to Colombia for the first time from the French Antilles via Venezuela. Today, the country is the second largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans.

Colombian coffee is one of the few original coffee sold in the world under the name of the country. In terms of quality, it has won praise unmatched by other coffee.

Colombian coffee is divided into more than 200 grades, which means that the coffee is very regional. The country's coffee-producing areas are located in the Andes, where the climate is mild and the air is humid. Colombia has three Codiera mountains running north and south, right into the Andes. Coffee is grown along the highlands of these mountains. The mountain steps provide a diverse climate, where the whole year is the harvest season, and different kinds of coffee ripen at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost. Approximately 700 million coffee trees are documented in Colombia, 66% of which are planted in modern plantations and the rest on small traditionally run farms.

The National Coffee Management Association of Colombia, like the National Management Association of Kenya, is a model of coffee organization.

Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world. The status of coffee in Colombia is illustrated by the fact that all vehicles entering the country must be sprayed and sterilized so as not to inadvertently cause disease and damage coffee trees.