Colombian Coffee – The Pride of South America
Colombian coffee is not only a drink but also the pride of the people here. Since its appearance, precious Specialty coffee has always held a firm position in the hearts of coffee lovers around the world.
Coffee has become a feature of Colombia
Origin of Colombian coffee
Coffee was first brought to Colombia in 1700 by priests who arrived with Spanish immigrants. Coffee gradually spread as a commercial crop to many parts of Colombia from the first decade of the 1800s. However, due to many technical limitations, by 1927, the coffee industry of the land. Colombia is just beginning to have a transformation.
The advancement of this coffee at this time is thanks to the birth of FNC (Coffee Federation of Colombia) – a non-profit organization. Founded in 1927 as a business cooperative to promote Colombian coffee production and exports. Currently, FNC has developed an extensive linkage infrastructure to promote cooperation and reach mutual agreements to address the interests of coffee growers and their families. In this way, FNC has put Colombia 3rd in the world in terms of coffee production along with Brazil and Vietnam.
Colombian coffee is focused on developing for its future potential
What makes Colombian coffee so special?
Colombia is a country with a diverse climate, where natural conditions are especially suitable for growing coffee. The hilly soil is rich in nutrients, the humid climate and high altitude help Colombian coffee trees not only grow well but also bring high quality.
There are an estimated 600,000 coffee farms across the country. Most are small farms in remote rural areas, but good infrastructure has helped them bring their products to the market. A significant portion of Colombian coffee is retained in the country, yet exports still reach between 11 and 13 million bags per year.
There are two coffee harvest seasons each year in Colombia. The first season is from March to June and the second season is from September to December.
Flavor of Colombian coffee
Colombian Specialty Coffee is characterized as a soft and easy-to-drink coffee drink. Arabica beans from this country have the main sweetness of chocolate. But sometimes, it has aromas of red fruits such as berries, apples or caramel.
The taste of Colombian coffee is also citrusy with a little spice, which makes it an impressive highlight
Colombian coffee has a variety of flavors
Colombian coffee pre-processing method
Because of the frequent rainy weather, most producers in Colombia use the wet pre-processing method, also known as the Beneficio method. In general, the processing process in Colombia is not too different from the wet processing in some other countries.
Colombian coffee is mainly harvested by wet processing
Coffee harvesting will take place every morning. After that, the Colombian coffee beans will be ground and fermented in a water tank for 12-18 hours. When the fermentation is complete, the coffee will be scraped off the mucus and left to dry.
Wet processing is the preferred method to retain the original flavor of Specialty coffee. Therefore, it can be said that Colombian coffee has strong regional characteristics. Every coffee experience is a pilgrimage back to the nature of this beautiful country.
Many different varieties
Most of the coffee in Colombia is of the Arabica species, mainly pink Bourbon, Golden Bourbon, Typica and Caturra coffee varieties. In addition, the Castillo variety introduced later by the Colombian Coffee Federation (FNC) is resistant to rust commonly found in coffee plants.
Characteristics of Colombian coffee beans by growing region
Depending on the cultivated land, each type of coffee that is born will bring with it a distinct intrinsic flavor. They absolutely do not mix, there are varieties of eggplant with the sweetness of chocolate, the freshness of fresh fruit, and the delicate aroma of flowers in the country. If you don’t enjoy these pure, earthy flavors of coffee yourself, you’re probably missing out on nature’s most poetic gifts.
Coffee from the Caucasus
Cauca has two very famous coffee growing regions, Inza and Popayan, which account for 8% of Colombia’s total coffee production. The taste of coffee blends with the gentle aroma of fruit, making the audience immersed in the pure sweetness of coffee. In addition, coffee in the Cauca region has a sweet taste that stays for a long time after enjoying it.
Tolima region coffee
Coffee from the Tolima region accounts for 12% of the country’s coffee production. Enjoying full sunlight, this type of coffee is therefore in good shape and grows very quickly. Coffee in Tolima has a sweet, mellow taste mixed with the cool aroma of flowers and plants.
Huila region coffee
Similar to the Tolima region, coffee grown in the Huila region also accounts for 12% of Colombia’s total coffee production. Huila regional coffee has a sweet taste like chocolate, accompanied by the wakefulness of grains mixed with the sweetness of caramel.
Coffee from Narino
Compared to other regions, Narino coffee accounts for the least – only 3% of Colombia’s total coffee production. The coffee flavor in this region is quite mild, greasy and blends with the typical fruit flavor.
Coffee from Santander
The amount of coffee that this region produces each year accounts for about 9% of the total production. Most of the coffee here is grown in the shade and at low altitudes. Therefore, Santander coffee is very mild, sweet taste with a mild acidity that is not too harsh.
Through the process of self-assertion, the Colombian coffee tree is not only the livelihood of the people of this country, but also becomes a symbol that is difficult to separate from the native here. Specialty coffee was born, contributing to a strong Colombian economy, political stability and rich identity. If you want to enjoy the purest Colombian coffee beans, don’t hesitate to visit 43 Factory Coffee Roaster – it has the original flavor values you need!