Colombian Brew: Know Your Coffee
Many people consider a cup of freshly brewed coffee to be crucial in their daily life, and the flavours vary depending on the type of beans used. Coffee and where it is cultivated are determined by soil and climate conditions, as well as regional agricultural customs. As a result, when it comes to Colombian brew, there is a lot to learn about the beans as well as the region’s history, the people, and the climatic circumstances in which this crop is cultivated.
A total of 940,000 hectares are dedicated to coffee growing. The temperature ranges from 46 to 75 degrees Fahrenheit at a ground level of 4000 to 6000 feet. The soil is rich and volcanic in origin and Arabica beans are the principal crop grown here. Moistening the beans is the approach. The primary flavours in these beans include fruity, citric, nutty, chocolate and herbal.
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Farming Practices
Colombian coffee is made from Arabica beans which are yielded less than robusta. Coffee-growing families often have small plots of land, averaging less than 12 acres. Approximately half a million households work on green beans to ensure that the coffee has the best taste and flavour. Farmers take pride in their crops; for which, Colombian coffee is regarded as a boutique variety, owing to the small quantities of coffee beans produce, and the hand-picked cherries.
Colombian coffee is hand-picked, which makes it more costly than mass-produced kinds. To acquire the optimum flavour, the cherries must be reaped when they are fully ripe. The beans must be plucked by hand, which aids in determining texture and colour. Workers inspect the plants every ten days, especially during harvest season; the best cherry is harvested, and the rest are left to grow.
Farmers in certain places use a process known as strip picking. Here, cherries from a certain branch are taken all at once, even if they haven’t fully matured. Growing factors such as the height on the Andes Mountain slopes, where the beans receive enough sunshine, help bring out the flavours in the beans.
Flavours of Colombian Coffee
The flavour of the beans cultivated in Columbia differs significantly. Coffee is cultivated in 22 diverse locations around the nation, including the northern region, where the beans have nutty and chocolate flavours, the centre region, which has fruity and herbal flavours, and the southern region, which has greater hints of citrus and acid. Colombian Brew can be treasured for the varied tastes that the beans generate with their diverse flavours.
They are promoted in this way so that customers may pick and select according to their preferences. Colombian coffee is distinguished by the flavours of beans cultivated in various locations of the nation. The Arabica beans, as well as how the crops are collected, are what distinguishes the coffee flavours. The unique and popular flavours of Colombian coffee are the result of a combination of hand-picked methods, farmers’ hard labour, and the way the beans are roasted and processed.
Beans are roasted lighter to allow customers to experiment with different flavours, whereas deeper roasts tend to mix together and lose their distinct flavour. Coffee connoisseurs will want to sample the many flavours found in Colombian brews, as well as other types of coffee beans from across the world.
