A brief introduction to the planting situation of Columbia Huilan boutique coffee beans with soft taste, geographical location, climate and altitude

Colombia is rich in products, especially coffee, flowers, gold and emeralds are known as the "four treasures". 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 often described as silky and smooth. Of all the coffees, it is the most balanced, soft, smooth and ready to drink, and it has won praise that no other coffee can match: known as "green gold".

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. These beautiful coffee beans can grow as elegantly as rich children with emeralds and neck collars, making every part of their body bold, rich and free to absorb the essence of heaven and earth, diving back and forth in the Andes and growing up calmly.

Valencia Coffee farming (mill) is a small-scale coffee production family located in Neiva, Huilan Province. this family has a 30-year history of coffee cultivation and processing, and has always maintained a relatively low-key attitude and focused on the delicate processing of coffee. Unlike most coffee growers and processing plants, Valencia abandoned the original unified Colombian standard, no longer graded its coffee according to supremo or excelso, and no longer marked supremo on sacks, but only marked valencia (Valencia) to distinguish other mass-produced commercial beans. But if we have to set a Colombian standard for Valencia beans, I think it only meets the excelso level, but it is this bean that makes me feel different after drinking it. This is definitely not a flat cup of coffee, but embodies the wisdom and hard work of coffee farmers. It is really difficult to tell the aroma and round taste. If you want to experience a different Colombia, don't hesitate to try it, in order to make everyone feel better about the experience.

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. And caramel and other aromas and appropriate acidity can be called high-quality coffee Huilan planted with a full taste, heavy texture. Huilan Coffee, which has aromas of nuts, chocolate, caramel and supple and pleasant acidity, is recognized as a boutique coffee. It not only has unique high-quality geographical conditions, but also contributes to the manual picking of Arabica. The instrument is Harrio V01, which chooses the ratio of powder to water at 1:12 (that is, 25g coffee powder to extract 300ml's coffee liquid). Using the first fast then slow hand way, seemingly random, but in fact according to the bean baking degree, follow the coffee powder good substance release fast and more, choose the priority extraction, and then decrease the speed, reduce the defective flavor release. Then this time the flavor is: nutty, chocolate, full taste, caramel sweet, supple pleasant fruit acid with the flavor of red wine. Finally, I hope that such delicious coffee can be tasted by more enthusiasts. Thank you for reading it.

Colombian coffee has a bitter experience, it is as astringent as life, but bitterness is necessary in life, and the last fragrance at the root of the tongue is a thorough recollection of the past. Looking back on the hardship in the past, I will feel its sweetness and warmth even more, and I want to let the mood stop in the consciousness that begins to awaken for a long time. Suffering is pain, clear and quiet, the last fragrance has become a kind of spiritual victory.

Green, green, green and fragrant.

Columbia Coffee is a representative and excellent variety of Arabica coffee. It is a traditional deep-roasted coffee with a strong and memorable flavor.

Colombia, located in the northwest of South America, is a beautiful country with a long history. Indians have lived on this land since ancient times. It was colonized by Spain in 1531 and gained independence in 1819. It was renamed in 1886 to commemorate Columbus, the discoverer of the American continent. Colombia has beautiful mountains and rivers, beautiful scenery, pleasant climate, spring all year round, fresh air and refreshing air. Walking in the streets of Bogota, the capital, I feel relaxed and happy. The weeping willow with green branches and green leaves swayed in the air with the breeze; the tall and straight palm trees, like ancient copper-skinned giants, lined up with large umbrellas to greet visitors from afar; the blooming kapok tree opened its bright red leaves, as if holding a fiery heart to greet friends.