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It is said that coffee was introduced by missionaries from Venezuela in 1730 and was grown in the southeast of the country.
Later, due to civil war and political reasons, it gradually moved to the western mountainous areas. Under the ideal planting environment of height and volcanic soil
Colombian coffee has been pushed by high-end consumers in the United States and Japan since the 1940s until it is ripe before it can be picked by hand.
They cherish the piece of land they live in, from choosing fertilizer to reclamation will be enough, so there is less land fatigue.
In addition to coffee, the locals will plant tall trees or banana trees around the coffee trees.
Build an Arbor for coffee trees at the seedling stage to ensure the cool and humid environment needed for coffee growth.
. Due to the high humidity and small temperature difference in the coffee forest, the coffee beans mature slowly. In addition to the innate conditions
There is another main reason why Colombian coffee is better than Brazil: family management. They don't have heavy machinery for harvesting and irrigation.
There is no spare money to hire workers, all coffee fruits are conducive to the accumulation of caffeine and aromatic substances, so the quality of coffee is the best.
The latitude span of the Colombian region and the topographic influence of the Andes are divided into three regions from south to north.
In the north, in the middle, and in the south; there is a distinct season in the south and the north.
The central part has two primary and secondary seasons according to the north or south, and there are two harvest seasons in a year, the main season is from October to January, and the secondary season is from April to July.
In the central region near the north, there will be two primary and secondary production seasons, the main season is from September to December in winter, and the secondary season is between April and May in summer. Some of the slotting areas of Cundinamarca Quentin Maka began to emerge in the market.
Colombia of origin
Varieties Columbia, Castijue
Treatment mode of solarization
Baking degree shallow baking
Product specification 150g
1685 meters above sea level
Flavor description: kiwi fruit, apple, cream caramel, alpine tea aftertaste
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