What are the characteristics of Colombian Medellin coffee beans? Is Colombian coffee production high? How to brew Colombian coffee

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What are the characteristics of Colombian Medellin coffee beans? Is Colombia's coffee production large?

Whether in terms of production or quality, Colombian coffee from Medellin is highly recommended. Its characteristics include full-bodied coffee beans, rich nutrients, moderate acidity, and good balance. Besides Medellin, the capital cities of two neighboring southern provinces, Armenia and Manizales, are also famous coffee-producing regions. They originally belonged to the Antioquia province where Medellin is located. These three places form the world-renowned "Coffee Zone." Colombia Supremo is a major coffee-producing country in the world. If you love coffee, you must know that the main coffee processing method is wet processing. Due to its diverse ecosystem in South America and suitable growing conditions for coffee beans, this Supremo single-origin coffee bean represents the highest grade 17+ screen size Colombian coffee beans. While savoring it, we also thank this world for providing such an excellent environment that makes coffee beans so delicious!

Colombian coffee is divided into three grades: Supremo, Excelso, and Extra. Supremo is the highest grade. Premium coffee uses larger coffee beans, with raw materials taken from newly harvested coffee beans, followed by Extra. Most regions in Colombia have switched to planting faster-growing coffee trees. Excellent grade coffee typically has a milder taste than premium coffee, with slightly higher acidity, but both belong to aromatic coffee types, with medium-sized beans and excellent fruit quality.

Colombian coffee trees are mainly cultivated in the Andes Mountains, where the annual temperature is about 18 degrees Celsius, on steep slopes at around 1,300 meters above sea level. The latitude, altitude, soil, botanical origin of species, and coffee varieties in Colombia's coffee-growing regions are extremely suitable for coffee growth. The climate is mild, the air is humid, and harvesting can occur year-round without seasonal restrictions. Therefore, the pure taste of Colombian coffee comes from Colombia's natural environment, which has the most favorable conditions for coffee growth.

Colombian coffee is classified according to the size of green beans (screen size), mainly divided into Supremo (screen size 17+) and Excelso (screen size 14/16). Supremo represents Colombia's premium high-quality green beans. The fertile soil of volcanic terrain, combined with abundant rainfall, creates excellent growing conditions. The coffee has rich flavors, with stone fruit and fruit aromas. When tasted, it offers blended berry acidity, subtle brown sugar sweetness, and a long, smooth aftertaste that is unforgettable.

Whether in terms of production or quality, Colombian coffee from Medellin is highly recommended. Its characteristics include full-bodied coffee beans, rich nutrients, moderate acidity, and good balance. Besides Medellin, the capital cities of two neighboring southern provinces, Armenia and Manizales, are also famous coffee-producing regions. They originally belonged to the Antioquia province where Medellin is located. These three places form the world-renowned "Coffee Zone."

Colombian coffee is divided into three grades: Supremo, Excelso, and Extra. Supremo is the highest grade. Premium coffee uses larger coffee beans, with raw materials taken from newly harvested coffee beans, followed by Extra. Most regions in Colombia have switched to planting faster-growing coffee trees. Excellent grade coffee typically has a milder taste than premium coffee, with slightly higher acidity, but both belong to aromatic coffee types, with medium-sized beans and excellent fruit quality.

Colombian coffee trees are mainly cultivated in the Andes Mountains, where the annual temperature is about 18 degrees Celsius, on steep slopes at around 1,300 meters above sea level. The latitude, altitude, soil, botanical origin of species, and coffee varieties in Colombia's coffee-growing regions are extremely suitable for coffee growth. The climate is mild, the air is humid, and harvesting can occur year-round without seasonal restrictions. Therefore, the pure taste of Colombian coffee comes from Colombia's natural environment, which has the most favorable conditions for coffee growth.

The dry aroma presents stone fruit and orange fruit fragrances, while the wet aroma reveals orange peel and cocoa notes. When sipped, it is remarkably smooth and stable, with subtle berry accents. The taste is clean with layers, increased body from oils, and brown sugar aroma with a long, sweet aftertaste. Among Colombian coffees, Supremo SUPREMO is the most distinctive. It belongs to the soft coffee variety, with high balance, intense aroma, quality acidity, and sweet flavor. Overall, it possesses quality characteristics of acidity with sweetness and balanced bitterness. Its exotic fragrance is particularly prominent, with excellent flavor, stable quality and aroma, and a unique sweet potato peel flavor. It is a sweet and acidic coffee with rich aroma and slight bitterness. The center crack of the coffee beans appears white because locally produced beans are mostly washed. Colombia is the world's second-largest coffee-producing country, so Colombian coffee beans are often seen in coffee blends, characterized by their acidity and balanced flavor.

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Technique: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s pre-infusion. Second pour to 120g water, then pause. Wait until the water level drops halfway before continuing the pour. Slowly pour until reaching 225g total water. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time, better extracting the nutty and chocolate flavors from the back-end.

Flavor: Multi-layered, overall clean taste with lighter body, persistent caramel sweetness in the aftertaste.

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