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The history of Colombian coffee dates back to 1808. A priest brought coffee to Colombia for the first time via Venezuela from the French Antilles. Colombia's favourable climate provides coffee with a true "natural pasture". Since then, coffee trees have taken root in this country. The country has also become the second largest coffee producer after Brazil, as well as the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Colombian coffee is an excellent variety of Arabica coffee varieties, and it is also a traditional deep roast coffee with a strong and memorable taste. Its aroma is rich and thick, with a clear high-quality acidity, high balance, sometimes nutty flavor, endless aftertaste, both in appearance and quality, Colombian coffee is the best. Like a feminine and unrestrained woman, just right.
Colombian coffee has a balanced flavor and a smoother taste, like a gentleman in coffee, decent. He is best known for his wide appellations, medellin, Armenia and Manizales, and is customarily referred to collectively as "MAM".
Colombia's fine bean-producing regions are predominantly southern, at altitudes above 1,500 meters, including San Augustin, Huila in the province of Huilan, Popayan (Cauca), Nariño, and Tolima, where the products have delicate sour and berry aromas, caramel aromas, and are full of sweetness.
The articles are partly from the Internet and books
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