A brief introduction to the flavor, taste and aroma characteristics of Colombian boutique coffee beans with low-latitude coffee belt

Cauca province, Cauca department, the name comes from the Cauca River, Cauca River. Located in southwestern Colombia, it is an important producing area of Colombian boutique coffee together with Narino Department and Huila Department.

Provincial capital: Popayan Popayan

Population: about 1368000

Location: 00.58.54 N-03.19.04 E 75.47.36-77.57.07

Boundary: Valle del Cauca Department of Cauca Valley to the north

Bordered to the east by the provinces of Tolima, Uila and Kaquita (Tolima, Huila, Caqueta Department)

To the south, Narinho and Putumayo provinces (Narino, Putumayo)

The Pacific Ocean to the west

Administrative divisions: including 38 municipalities

Cauca province is a certified coffee producing area in Colombia, with an average elevation of 1758m and a maximum elevation of 2100m. The topography, precipitation, temperature and volcanic soil of the area prepare suitable conditions for the growth of coffee.

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, benefits from volcanic dust, and the soil in the producing area provides adequate nutrition for coffee growth.

There is the Popayan Plateau (Popayan plateur) between the eastern and western mountains of Cauca, and the patia basin in the south, and the patia River flows from north to south into Narino province. The main producing area of Cauca is located on the north side of Patia. The producing area is surrounded by high mountains, which block the airflow and water vapor from the Pacific Ocean and trade winds from the south, thus maintaining a stable climate. Near the equator, there is plenty of sunshine. The stable climate and sufficient sunshine provide a guarantee for the stability of coffee quality.

Cauca province is similar to other southwest producing areas, the precipitation shows an obvious unimodal distribution (monomodal), and the dry season mainly occurs from August to September every year, followed by a concentrated coffee blossom season followed by the next year's concentrated coffee harvest season.

The biggest difference in climate between Cauca and other producing areas is probably the relatively large temperature difference, with a daily average temperature of 11 ℃ and a daytime average temperature of 18 ℃. The temperature difference between day and night is an important factor in quality coffee. Low night temperatures and relatively higher elevations slow down the growth of coffee, allowing coffee seeds and beans to more fully absorb the nutrients of coffee fruits, as well as better acidity and commendable special sweetness of Coca Coffee.

In accordance with the fine tradition of Colombia, Coca Coffee is picked manually and washed. In addition, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated the old varieties of coffee into new varieties, Cauca is rare to Katula Caturra species, in addition to tin card typica and bourbon Bourbon ancient species.

The main taste features of Coca Coffee are reflected in its wonderful acidity and beautiful sweetness, coupled with the typical mild taste of Colombia, which makes the coffee in the area a competitive target for many buyers. High-quality Coca Coffee usually shows rich floral aroma, high acidity, pleasant sweetness, medium mellow, pure, mild and well-balanced taste.

This time, the new coffee product from Colombia comes from more than 700 small farmers in Popayan and its surrounding autonomous cities in Cauca province.

Variety: caturra,typica

Treatment: full water washing, sun drying

Source:

Huila is an area of southern Columbia. The mild climate, fertile volcanic soil and moderate rainfall allow coffee to grow up to 1900 meters above sea level. The area is mostly small farmers, and the area of coffee trees planted is no more than 7 acres. Huila is not as commercial as Medellin, Armenia, Manzinales, and uses so many chemicals to deal with planting problems.

English name: Colombia huila Coffee Raw Bean

Commodity specification: 1000 grams

Coffee country: Colombia

Treatment method: washing method

Coffee grade: 18 items

Year of production: 2013

In Huila,SI, farmers are advised to adopt biological control methods to control diseases and insect pests and to maintain the cultivation of the old species of typica, as well as to continue the tradition of cultivation.

Because Huila is located in the south of the country, the location is relatively remote, and the hometown of the Costa Rican guerrillas FARC is in Huila, so many traders are afraid of the road! Only in recent years have people dared to go deep into this area to explore good beans. For example, Costa Rican coffee production organizations as well as FNC, famous foreign companies, have come to this area and directly contacted coffee farmers to develop high-quality beans! Achievements include: Cantor, Tacama, Tatacoa of St. Augustine, as well as Salamina and Ura gem Huila Esmeralda of SI!

This is a coffee produced by a production combination of 210members of 196 families near Bitlid, south of Huilan County, Colombia. The average cultivated area of producers in Bitlid is 2.5ha and the elevation is 1500 meters above sea level. the soil here is slightly acidic, and the coffee produced will be sweet and refreshing if it is roasted. The legendary Colombian traditional method of washing and refining is produced here, but now 30% of farmers change to machine peeling and pectin to use only a small amount of water for processing.

At present, most of the Colombian manors adopt the mixed mode of 70% Kaddura and 30% Colombia, and the delicious Dibica has disappeared.

The overall coffee variety configuration in Colombia is roughly 50% in Kaddura, 30% in Colombia and 20% in Tibica.

With rich landforms, low latitudes and high elevations, Colombia has excellent conditions for the growth of boutique coffee.

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 ripe coffee can be harvested almost every month from south to north.

Large-scale enterprise coffee farming land is distributed in the central and northern parts of China, and it is the main producing area of commercial beans, including the three major producing areas with a long history in the middle, such as Medeine, Amenia and Medillin,Armenia,Manizales, commonly known as [MAM]. It has a strong sour taste and typical Central American flavor.

But Bucaramanca in the northeastern province of Santander 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, low acidity, always good). Bucamanca'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 (San Augustin,Huila) in Vera, Popayan,Cauca (Popayan,Cauca) in Cauca, Narino (Narino), and Tolima (Tolima), with delicate sour and raspberry aromas and caramel aromas.

When buying Costa Rican beans, don't think that the highest [Supermo] of 17-18 mesh must be delicious. Be sure to check which producing area the beans come from. If the producing area is not specified, it is mostly commercial beans of [MAM], because the southern boutique producing areas will indicate the provinces and place names, so as to distinguish them.

The Colombian Coffee producers Association (Federacion Nacional de Cafeteos de Clolmbia), known as [FNC] for short in the industry, introduced the two main varieties of Colombian coffee, Kaddura and Colombia.

Kaddura, which was introduced from Brazil in the 1960s, now accounts for 45-50% of the country's output and has replaced the earliest Tibica.

The new breed [Colombia], which has the same name as Colombia, is a mixed-race coffee developed in the 1980s, with Kaddura and Timo ancestry, that is, the notorious Katim, but [FNC] insists that although Colombia is a direct line of Katim, its flavor is far more elegant than that of ordinary Kadim, because Colombia has washed away the moldy smell of strong beans after generations of "reverse hybridization" with Arabica, and the flavor is more like Arabica. It also has the advantages of disease resistance and high yield of stout beans, which is a sharp weapon for Costa Rica to increase production.