What is the Grading System for Colombian Coffee Beans? The Historical Story of Colombian Coffee? Colombia

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Colombian Coffee Bean Grading System and Historical Story

What is the grading system for Colombian coffee beans? What are the historical stories of Colombian coffee? How should Colombian coffee be consumed?

Colombia is currently the world's second-largest coffee producer, using washed processing for Arabica coffee beans. It is also one of the world's largest producers of high-quality coffee. Traditional dark roast coffee has a rich and memorable taste. In 1808, coffee was first introduced to Colombia, brought by a priest from the French Antilles via Venezuela. Today, the country is the third-largest coffee producer after Brazil and Vietnam, with an annual output of 12 million bags (60 kg each), while Brazil's annual production is 31 million bags.

Colombia's main production areas are located in the central and eastern mountain ranges. The most important plantations along the central mountain range are located in the Medellín, Armenia, and Manizales regions. Among these three areas, the Medellín region has the highest quality coffee and higher prices. Its characteristics include: full-bodied beans, nutritious, rich aroma, and moderate acidity. These three regions are collectively known as MAM. Along the eastern mountain range, the two best areas are around Bogotá, and further north around Bucaramanga. Bogotá coffee has lower acidity than Medellín coffee, but both are of similar quality. Germany imports account for 25% of Colombia's total exports, which also reflects the country's excellent coffee quality from another perspective.

Coffee Grading System

Coffee grades are divided into three levels: Supremo (Supremo), Excelso (Excelso), and UGQ (UGQ). The Cruz coffee in the Excelso grade is exported to Germany, while Europa coffee is exported to Nordic countries. Most coffee shops can purchase Excelso grade coffee and Supremo grade coffee. The professional distinction between them is: Supremo coffee uses larger coffee beans, with raw materials taken from newly harvested coffee beans, making it easier to ensure product quality. Excelso grade coffee typically has a milder taste than Supremo coffee and slightly higher acidity, but both belong to aromatic coffee types with medium-sized beans and excellent fruit quality.

Colombian coffee is often described as having a silky smooth texture. Among all coffees, it has the best balance, with a soft and sweet taste that can be enjoyed at any time. The Supremo variety accounts for only about 10% of all original coffee beans. However, the standard Excelso is also a type of high-quality original bean, popular with the public whether consumed as single-origin or blended. The biggest characteristic of 'Colombian coffee' is richness and sweetness. Coupled with rounded acidity, strong bitterness, and sweet aroma, it has a unique flavor that is sufficient to showcase the characteristics of high-quality coffee beans.

Overall flavor impression of Colombian coffee: nutritious, high balance, sometimes with nutty flavors. Recommended roast degree: medium to dark roast. Grade: excellent.

Colombia uses bean size as a distinguishing standard. Excelso and Supremo are both considered large beans, but the latter is slightly larger than the former. Colombia is often used as an example: compared to bean size, knowing the origin region would be more helpful for understanding quality.

Grade Specifications

• Supremo: 17 mesh
• Excelso: 14-16.5 mesh

The status of coffee in Colombia can be seen from the following examples: All vehicles entering the country must be spray-disinfected to avoid accidentally bringing diseases that could harm coffee trees. Colombian coffee is one of the few original flavor coffees sold worldwide under a country name. In terms of quality, it has received praise that other coffees cannot match. The country is the world's largest exporter of Arabica coffee beans, while Robusta coffee is rarely cultivated. It is the world's largest exporter of washed coffee beans.

Compared to other producing countries, Colombia is more concerned with by-products and promoting production. It is this point, combined with its superior geographical and climatic conditions, that makes Colombian coffee high-quality, delicious, and renowned worldwide. The country's coffee production areas are located in the Andes Mountains, where the climate is mild and the air is humid. Colombia has three Cordillera mountain ranges running north-south, extending into the Andes. Coffee is grown in the highlands along these mountains, and the mountain terraces provide diverse climates. This means harvesting occurs year-round, with different types of coffee maturing at different times. Fortunately, unlike Brazil, Colombia does not have to worry about frost damage. Colombia has approximately 700 million documented coffee trees, of which 66% are planted in modern cultivation methods on plantations, while the rest are planted on traditionally managed small farms.

Coffee History

In the early 1960s, coffee yield was about 600 kg per hectare, but it has now increased to about 900 kg, with individual farms reaching 2500 kg. However, ensuring quality is the primary issue in the coffee industry. Colombia established the National Coffee Management Association in 1927, responsible for quality supervision. Although this institution is privately owned, it acts on behalf of the government. In addition to organizing the industry, the association is also responsible for raising funds during bountiful harvest years. In recent years, coffee prices have tended to decline, and the association has almost depleted its financial reserves.

The National Coffee Management Association also bears responsibilities for healthcare, education, road construction, hiring cultivation technicians, conducting surveys, supervising product quality, directly managing 50% of total export business, and hiring marketing personnel. Like Kenya's National Coffee Management Association, it is a model of coffee organization. In fact, the Coffee Management Association controls exports to Europe, while coffee exported to the United States is mainly conducted through private exporters. However, all exports are subject to minimum export prices. Colombia is fortunate to have both Atlantic and Pacific ports, which helps reduce coffee transportation costs. In South America, it is the only country with this condition.

Growing Environment

It produces more Arabica coffee than other countries, second only to Brazil. Unfortunately, they are now beginning to develop diversified cultivation, so its quality is not as high as before. However, you can still find authentic high-quality Colombian coffee. Good Colombian coffee beans are full-bodied, aromatic, without the acidity and strong flavors found in other coffee beans. However, Colombian coffee is balanced, full-bodied, with mild acidity and some sweetness, leaving a beautiful aftertaste.

Premium Colombian coffee beans grow in the Andes Mountains at altitudes of 3500-4000 feet, intercropped with banana and rubber trees that provide shade for the coffee trees. The Colombian coffee cultivation industry consists of alliances formed by cooperatives of hundreds of family farms. Some of the best coffee-growing soils have fertile topsoil and ventilated subsoil of decomposed volcanic rock. Colombian coffee farm owners can sell all their products to the Coffee Management Association at official low prices or to exporters who may offer higher prices, or may not offer any price at all.

Colombian coffee is often described as having a silky smooth texture. Among all coffees, it has the best balance, with a soft and smooth taste that can be enjoyed at any time.

Flavor Profile

Dry Aroma

Woody, rice, tea notes, malt aroma, caramel sweetness, nutty, creamy aromas are apparent

Wet Aroma

Rich nutty aromas, tea notes, coffee pulp, maple syrup sweetness, cucumber, spices, clove notes

Sipping

Initial acidity resembles orange and berry acidity, sweet sensation is direct and lasting, body is thick and excellent, middle notes carry tea aromas, aftertaste brings out orange and wheat tea aromas

Flavor

Nutritious, high balance, sometimes with nutty flavors

FrontStreet Coffee Recommended Brewing

• Dripper: Hario V60
• Water Temperature: 88°C
• Grind Size: Fuji Royal grinder setting 4

Brewing Method

Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. Extraction time approximately 2:00.

Analysis

Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour can extend the extraction time, better extracting the nutty and chocolate flavors from the back-end.

Flavor Notes

Multi-layered, overall clean, lighter body, persistent caramel sweetness in the finish

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