A brief introduction to the History and Culture of the Origin and Development of Fine Coffee beans in Huilan, Colombia

Flavor: full of acidity, caramel, sweet nuts, chocolate, red wine flavor, admirable fruit flavor.

Palate: full viscosity, caramel sweetness, supple and pleasant fruit acid.

Baking degree: medium and deep baking

Colombia huila, Colombia: located in the southwest of Colombia, it is one of the major coffee growing areas. Because there are famous coffee cultivation places in Huilan area, the names of small areas become brand names and circulate. Although the cultivation conditions in this area are also very good, the cultivation infrastructure of coffee cultivation farm and surrounding conditions is not well developed. It is a great pity that the raw bean drying equipment or washing processing facilities are not perfect. The coffee in Huilan area has a strong taste and heavy texture. In particular, the coffee in Huilan area can be called high-quality coffee with the aroma of nuts, chocolate and caramel and suitable acidity. Aromas such as caramel and caramel and suitable acidity can be called high-quality coffee.

Colombian coffee has a silky taste. Colombian coffee is equated with high quality and good taste. It is sweet in acid, low in bitterness, rich in nutrition, with a unique sour and mellow taste, and the sour, bitter and sweet flavors of Colombian super coffee match well. Unique fragrance, after drinking, the aroma fills the whole mouth. Exhale the aroma from the mouth again from the nose, the smell is very full. Perhaps you will find it too overbearing, because it will occupy the taste buds, mind and even soul as quickly as possible. In people's life, it is full of sour, sweet, bitter and astringent, and the aroma of this coffee is enough to take away everything in the world. What people enjoy is not just a cup of coffee, but also the quiet moment that coffee brings to people. The most characteristic of Columbia super class is its aroma, full-bodied and thick, with clear high quality acidity, high balance and endless aftertaste.

The suitable climate in Colombia provides a real "natural pasture" for coffee. Coffee trees in Colombia are mainly cultivated in the Andes, on steep slopes about 1300 meters above sea level, where the annual temperature is about 18 degrees Celsius, annual rainfall is 2000 to 3000 millimeters, latitude 1 °- 11 °15 north, longitude 72 °- 78 °west, the specific range of elevation is more than 2.000 meters. A special combination of factors, latitude, altitude, soil, plant origin of species and varieties of coffee production in Colombia's coffee growing area, rain patterns produced by the climate of the coffee growing area and tropical convergence, changing topography, luminosity, favorable temperature range throughout the year, moderation and Rain Water's distribution And include some common cultural practice areas in the process of selective logging and transformation, including washing and drying. Very suitable for the growth of coffee, mild climate, humid air, and can be harvested regardless of season. This is why Colombian coffee is of high quality. Colombia has three Codiera mountains running north and south, right into the Andes. Coffee is grown along the highlands of these mountains in terms of yield and texture, Colombian coffee is first produced by Medellin, which is characterized by full-grained beans, rich nutrients, moderate acidity, good balance and rich fragrance. Soft and smooth taste. In addition to Medellin, the capitals of two neighboring southern provinces, Armenia and Manizales, are also famous coffee producers, which formerly belonged to Medellin's province of Andiquio, which has a Caldas football team that played in the last Toyota Cup. These three places have formed the world-famous "coffee zone".

Flavor description of coffee beans in Huilan, Colombia, taste characteristics, variety manor introduction anchor point

In the Colombian coffee bean grading system, supremo is the highest grade, with the largest and fullest grains in Colombian coffee beans, with very few defective beans and sundries, while excelso is the smaller, more common grade. Colombian coffee has a balanced flavor, rich acidity, unique flavor characteristics, relatively full consistency, sometimes with a touch of red wine flavor and admirable fruit flavor. In Colombia, a small portion of coffee comes from the old Tibica or bourbon, which is generally branded by the name of the manor or the name of the processing factory.

Producing area: Huilan

Variety: Caturra

Treatment: washing