Coffee from Colombia: features and characteristics of varieties

What could be more pleasant in the morning than a cup of flavored invigorating coffee. His taste can be enjoyed alone with your thoughts, or it can be an occasion to meet with friends. Coffee is always fun.But there is one secret - it should be coffee from Colombia, the characteristic of the variety and the production technology of which is of great importance.

Coffee from Colombia is so appreciated because it is difficult to find more ideal conditions for its cultivation. The location at the equator is characterized by a balanced supply of heat, light and moisture. The soil where coffee trees grow is rich in all the useful substances needed by the plant, which allows farmers in coffee plantations not to think about additional sources of useful substances. Coffee is grown on mountain slopes, far from civilization, which makes the product environmentally friendly.

Tropical rains, which occur at a certain time, supply trees with moisture, which makes it possible to calmly survive dry days. Growing temperatures are always comfortable, and range from 18 to 24 with a plus sign.

The sort of tree that bears such magnificent fruit is called Arabica. But it has several varieties that have certain differences. For example, a tree called Katurra produces more fruits, because the twigs are located very close to each other. And another factor that influences the choice of farmers is the rapid ripening of fruit compared to other coffee trees.

But many farmers with extensive experience in growing coffee are still attracted to such varieties as Tipika. and Bourbon. They value them for their special flavor. Each farmer chooses what is closer and more to his liking. But consumers already appreciate the variety of coffee, and there are a lot of them.

It is worth noting some of the most popular varieties of coffee from Colombia.

• Bogota (Bogota) It is considered one of the highest grade varieties The name of this coffee was given by the capital of Colombia. Its taste is saturated without sour and bitter shades, but there is a slight almond note. The production of this variety is carried out from one hundred percent Arabica. Saturated taste and delicate aroma characterize this sort of coffee.
• No worse in quality and Narino (Nariño). This variety is loved by many. Its taste is considered traditional classic. Many popular coffee shops of Colombia and other countries offer this drink to visitors.
• Gourmets prefer a variety of selected Arabica - Columbia Exelso (Colombia Excelso). Under the plantation for growing trees for this variety assign the best plots of land.
• Lovers of pronounced bitterness more like Popayan (Popayan). It is valued for its great aroma and exquisite taste.
• Bucamaranga variety (Bucaramanga) is distinguished from others by the fact that coffee trees are grown near banana palms. Such close proximity benefits grains: they ripen in the shade of wide leaves and get a taste of herbs. This results in an unusual taste and aroma, which makes this variety recognizable.
• Medellin (Medellin), Armenia (Armenia) and Manizales (Manizales) are those varieties for which only manual collection is acceptable, no equipment is involved in this process. These varieties are valued in the global market.

In Colombia, strictly monitor the quality of coffee. Only goods that are checked by the Colombian Federation of Coffee Producers for compliance with the parameters applicable to exported products can go outside the country. Before the coffee gets to the consumer, it undergoes a thorough sorting and special processing. That is why Colombian coffee is considered the best and is very much appreciated all over the world. The production technology of coffee beans from Colombia includes several stages.

• The coffee tree bears fruit in the third year after planting. To get one kilogram of coffee beans, you need to process at least five kilograms of fruit. This amount can be obtained from one arabica tree throughout the year. Therefore, the price of this Colombian coffee can not be low. Harvesting is the work of many people working in coffee plantations.
• The berries are harvested by hand as they ripen.Ripe berries are red and unripe berries are green.
• After the crop is harvested, he is moved to eliminate the twigs and leaves that accidentally got into the total mass during harvesting. In addition, the berries must be freed from the shell.

• Then the grains are dipped in cold clean water and kept for 12 to 35 hours, depending on the variety for which the raw material is intended. While the grains are in the water, some of them will emerge, it is these grains that are considered immature and are removed.
• For "water procedures" comes the turn of "sunbathing". Grains are dried on a ventilated place under the rays of the sun, but not direct, but scattered.
• After the grains have reached the desired fermentation, they are sorted again, leaving only those that meet the high requirements of the professionals in this business.
• At the last stage, the grains are sent to the bags. The product is ready to continue its journey to the consumer, where the grains will turn into a fragrant invigorating drink that is loved all over the world.

Colombians value their work and are proud of their coffee. To feel the taste of the drink in its entirety, you need to properly cook it. Grains are ground before the preparation of coffee using fine grinding. Turku is preheated, poured two teaspoons and poured a glass of cold water. As soon as the coffee begins to boil, you should remove the Turk from the fire, and do it again or two.

In the next video, see a review of premium Colombian coffee.