The article will tell you in detail about Colombian coffee. We will review the varieties and answer the question why this product is so highly regarded. We will give tips on making a great drink.
Brief introduction
Colombian coffee is a product made from coffee tree beans grown in Colombia, a country in northwestern South America. It is here that truly wonderful coffee is grown. This is facilitated by such factors:
- Especially humid climate in the mountainous regions of the country, perfectly suited for coffee trees.
- Historically established plantation cultivation traditions passed down from generation to generation, due to which the secrets of agricultural technology are not accessible to outsiders.
- Superior varieties of coffee trees. A lot of attention is paid to this issue in the country, because this industry accounts for 4.7% of Colombia's GDP and provides jobs for a third of the population. Some unique plantations are protected by UNESCO.
The trademark "Colombian coffee" is prohibited by the laws of the country and the European Union in relation to coffee grown outside the country.
History tour
Oddly enough, coffee trees were cultivated in Colombia not so long ago - only at the beginning of the XVIII century. The Jesuit monks from the Order of St. Ignatius, who arrived in South America to spread the Christian teaching, took up this business. The first mention of a new direction in agriculture was made by the Jesuit priest José Gumillo in 1730 in the book "Picturesque Orinoco". Later, in 1787, Archbishop Viceroy Caballero y Gongora said in his report that the best coffee in Colombia is grown in the north-east of the country.
Nevertheless, a real commercial plantation was organized only in 1835. The fact that the first crop was 2560 60 kg bags was documented. Compared to the production of tobacco, quinine, meat, this was negligible, but the planters saw the potential and stubbornly increased volumes. To protect their interests, large and small farms united in 1927 and created the National Federation of Coffee Producers from Colombia.
Today, Colombia annually collects up to 10 million bags of coffee beans.
What is so valuable Colombian coffee
This product is considered to be elite and highly regarded by foodies worldwide. The rich and deep taste of the finished drink with a bright aroma is very popular among connoisseurs. Let's see why it has such a high rating of coffee beans from Colombia:
- coffee trees grow in climatic conditions that are ideal for them;
- plantations are located at an altitude of 1500-1800 meters above sea level, which allows you to grow real coffee;
- a combination of factors such as fertile soil, many sunny days, heat and moderate humidity, create all the conditions for the collection of a large number of crops of excellent quality;
- on family plantations, farmers work for whom the cultivation of coffee has become the meaning of life;
- Until now, in Colombia, the process of cultivating coffee trees and harvesting mainly uses manual labor, so all the berries are picked as carefully as possible, carefully sorted and sorted;
- product quality control is carried out by the local Federation of coffee producers.
How to get Colombian coffee beans
From 5 kg of raw grains, 1 kg of ready-to-eat is obtained after processing. How does this happen?
Only in the third year after planting, the Arabian tree begins to bear fruit. Harvested by hand and several times a season, because the berries ripen unevenly. After collecting the berries are sorted, sorted, cleaned of random impurities (twigs and leaves). Cleaned from the outer shell.
Raw materials are dipped under cold running water for at least 12 hours. Pop-up grains are removed as being unripe before consumer maturity. After the remaining berries are dried outdoors under the Colombian sun. After sufficient fermentation, the grains are again sorted and poured into bags as a finished product. So get the best Colombian coffee!
Famous varieties
The highest rated coffee beans from Colombia have various types of arabica coffee. Berries are harvested from Arabian trees, the grains are distinguished by their elongated shape, smoothness and light brilliance. Each grain in the middle intersects a curved line. Arabica is great for morning exercise. The following types of coffee are produced from it:
- "Bogotá" - the variety is named after the capital of the republic. Differs in very high quality. It costs expensive. The taste of the finished drink is not bitter and has an almond flavor.
- "Calambia Excelsot" - a drink with a mild taste and barely noticeable bitterness, with a deep rich aroma. Refers to products of the highest price category.
- "Bukamaranga" - has an interesting banana flavor, in the coffee aroma you can hear notes of fragrant herbs.
- "Castillo" - coffee with a delicate taste acquires a nutty finish, if you add a little milk to the cup.
- "Narino" is one of the most popular varieties among consumers due to the successful combination of the highest quality and reasonable price.
- "Colombia" is the most famous variety in the world with a characteristic taste and aroma.
- "Opium" - the name perfectly describes the drink, which is difficult to do without after the first test. The high price does not stop gourmets.
- "Katurra" - a drink with sourness for an amateur.
How to brew a drink
Properly brewed Colombian coffee reviews are always enthusiastic. Connoisseurs and amateurs appreciate the drink for its balanced taste, richness and incredible aroma.
Grinding grains should be finely and immediately before preparing the drink. In a pre-warmed Turk, pour a teaspoon with a hill of ground product. Pour 200 ml of cold water there. Hold over a large fire until boiling begins (the first bubbles should appear on the surface), immediately remove the Turk from the fire. Repeat the procedure 2-3 more times with an interval of 30 seconds.
Important! The drink should not boil during preparation, otherwise the real taste of Colombian coffee will be lost.
Rinse the cup with boiling water and pour the finished drink in a thin stream. Sweeten to taste with cane (brown) sugar.