What are the varieties of Colombian black coffee? Colombian coffee beans have a balanced flavor and pleasant acidity

FrontStreet Coffee - Introduction to Colombian Coffee

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Colombia, located on the equator spanning the northern and southern hemispheres, is blessed with abundant natural resources. Any delicate coffee variety that arrives here grows lush and leafy, producing coffee beans that are clearly more "robust" than those from other origins. Soon, Colombia became a major coffee-producing nation. Now, the country's coffee production ranks second in the world, surpassed only by Brazil.

Due to fertile soil, Colombian coffee beans are heavy, nutritious, and rich in aroma, with a soft, smooth taste and excellent balance. When brewed, the coffee is clear and transparent, carrying the floral and herbal notes of its origin, with a silky smooth texture. Among all coffee varieties, it achieves the best balance, earning praise that other coffees cannot match.

Good mountains, water, and soil quality have already given Colombian coffee a significant advantage. Local coffee growers are actively exploring hybrid varieties that are better suited to local cultivation and can fully express their plant nature and regional flavor characteristics, using them to conquer international markets and create miracles in international cupping competitions.

In Colombia, coffee cultivation covers 1.07 million hectares, with approximately 302,000 coffee farms nationwide. About 30% to 40% of the rural population depends directly on coffee production for their livelihood. Although Colombia has many farms, they are generally not large. Each farm averages about 2 hectares, with over 80% of coffee plantations having only about 5,000 coffee trees, averaging 3,000 trees. Locals plant tall mango trees, banana trees, or other large-canopy trees around the coffee plants, and even provide shade structures during the coffee seedling stage to ensure the cool, humid environment required for coffee growth. In Colombia's coffee-growing regions, the high humidity and small temperature differences within coffee forests cause coffee beans to mature slowly, which facilitates the accumulation of caffeine and aromatic compounds.

Colombian coffee varieties are mainly small-grained Arabica types such as Caturra, Bourbon, Catuai, Typica, and Columbia, with a few regions growing other varieties as well.

During the coffee cherry ripening season, coffee farmers lead mules up the mountains to hand-pick coffee fruits (also known as coffee cherries). They manually screen the harvested fruits, carefully selecting only the most mature and plump ones. The vast majority of Colombian coffee beans are processed using the washed method. When brewed after medium roasting, they have a light, silky texture, sometimes with a hint of green apple acidity.

Knowledge Point: Arabica coffee is generally considered to originate from the Ethiopian highlands and is widely distributed in tropical regions. Through repeated mutations and breeding, it has derived into numerous varieties.

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