Description of the characteristics and Flavor of Fine Colombian Coffee beans

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

In Colombia's fine tradition, Coca Coffee is manually picked and washed. In addition, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated the old coffee varieties to new varieties, Cauca Caturra is rare, in addition, there are iron pickup typica and bourbon Bourbon ancient species.

Country of origin: Colombia, Colombia

Producing area: Tolima, Tolima

Variety: Caturra,Colombia,Bourbon

Altitude: 1950-2050Meters

Treatment: washing Washed

Flavor description: plum, chocolate, milk, grapefruit, malic acid

Cauca Valley to the south, can reach Cauca Province, and then southeast to the second largest coffee producing province of Vera, is also the largest boutique bean producing area. Further south is the boutique producing area Nalinglong province, both of which have volcanic and fertile volcanic ash soil, and because volcanic ash is rich in minerals, it nourishes coffee fields and helps coffee breed passion. The flavors of these two producing areas are similar, and they are all known as sour and sweet fruits.