Colombia coffee producing area Flavor description Taste characteristics Processing method Variety introduction
Tolima farms are generally slightly larger than other southern Colombia farms, ranging from 10 to 15 hectares. Cooperatives also prevail here, where farmers send their own small batches of fresh coffee to the cooperative's processing plant. Some farmers will also choose to process it themselves, using their own small-scale processing facilities that can handle the harvest of the day. The carefully processed raw beans can be negotiated according to the cup test results, and a few batches with outstanding cup tests will be stored separately as "microlots" and sent to the capital Bogotá for further cup testing. The rest of the raw beans are generally mixed and sold according to the cup test flavor
Country of origin: Colombia
Region: Narino
Breeds: Borbon,Caturra,Typica
Altitude: 1600-2200Meters
Treatment method: washed
Flavor description: Bright fruit, caramel sweetness, cocoa finish, excellent oil
Colombia coffee Arabica coffee is a representative of a good variety, but also a traditional deep roast coffee, with a strong and memorable taste. Its aroma is rich and thick, with a clear quality of acidity, high balance, sometimes with nutty taste, aftertaste endless, both in appearance and quality, Colombia coffee is superior. Like a charming and unrestrained woman, just right
