Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with “Good” Coffee. This is half-true…. …more is a diverse group of coffee growing regions spread from North to South along the three “cordilleras,” the mountain ranges that are the Northern extensions of the Andes. Colombian coffees can be outstanding. Let’s learn about Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted,… …more sourcing from Colombia!
Most coffee, especially from the growing areas of Huila, Cauca, Narino and Tolima, comes from small family farms. When the picking and The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural… …more are done well they can be exceptional: A mouthfeel description indicating a delicate, light, elegant softness and smoothness. Usually refers to a lighter body than terms such as velvety, or creamy. …more Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all… …more, A refined sugar, that has a no rustic sweetness. This was called “refined sugar” but has been rebranded as “cane sugar” thanks perhaps to C and H brand…. …more Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly… …more, Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible…we always default to “it tastes like it… …more hints and traces of tropical fruits are found in the best Colombia coffees.
We source Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted,… …more primarily in the areas of Huila, Cauca, Tolima, Narino and Urrao, and make visits each year to visit farms and cup coffees.
We work with a exporter and farmer who organizes farmers and provides the logistics from the local warehouses in the coffee-producing zones, through dry-milling and export.
A lot of the work happens in the Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest…. …more room(s), local labs in Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with “Good” Coffee. This is half-true…. …more and the main one in Medellin, as well as at our cupping room in Oakland. All told we are combing through many hundreds of samples each year to find the lots we offer.
We grade these either as clean and sweet coffees that are good enough for our single farmer or We use this term to denote a coffee-producing sub-region within a larger coffee area – Micro-Region is more specific coffee-producing zone. For example, if the Country for a… …more blends (either by farmer group or small regions). Each of these A term that designates not only a small volume of coffee, but a lot produced separately, discreetly picked or processed to have special character. Read the full definition!:… …more samples represents a single farmer’s work over the period of a week or two and represents a lot of 1/2 to 5 bags of Green coffee still in its outer shell, before dry-milling, is called Parchment coffee (pergamino). In the wet process, coffee is peeled, fermented, washed and then ready for drying… …more coffee.
It’s important to make a distinction between the way we work in a country like Colombia, and the majority of Colombian coffee imported into this country: Colombian coffee has been highly marketed in the US for many decades by the The FNC is the Federación Nacional de Cafeteros de Colombia, the coffee association of Colombia. They fund CENICAFE research institute, which has an extensive cultivar collection. …more, the Federacion Nacional de Cafe.
They have been successful at equating the name Colombian Coffee with “good” coffee. This is half-true. Colombian coffee is bulked into container lots that lack Clean cup refers to a coffee free of taints and defects. It does not imply sanitary cleanliness, or that coffees that are not clean (which are dirty) are… …more character and distinctive flavor attributes.
This is the case with all origins in fact: There are stellar Ethiopian coffees but that does not mean Ethiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from… …more coffee necessarily means good coffee. The fact that coffee is now marketed by In coffee talk, it refers to a coffee-producing region or country; such as, “I was just at origin.” Of course “Origin” for most product we use is not… …more country, sub-region, farm, farmer name, or which side of the tree they picked does not in itself guarantee good quality!
Also, indiscriminate mixing of good and bad lots, well-processed clean coffees with over-fermented batches, or ones that might have been re-wet by rain showers when drying, results in the lowest common denominator for the entire shipment of coffee.
Is there good Colombian coffee? Absolutely, but good Colombian is rarely sold as A Colombian coffee grade referring to screen size of 17-18 screen. In the traditional bulk Arabica business, Supremo was the top grade Colombia, with Excelso one step below… …more or A Colombian coffee grade referring to screen size of 15-16. In the traditional bulk Arabica business, Excelso is a step below the large bean Supremo grade, which indicates… …more, a name that designates the size of the beans only and means nothing about the quality of taste.
Grading by screen size doesn’t make sense because a larger bean does not mean better cup quality. In fact, the presence of diverse bean sizes can result in better cup quality, but not necessarily. Since we rate everything by cup quality and all coffees are judged “blind,” bean size is irrelevant and doesn’t enter into how we select coffees.
Among the generic pooled lots are regional coffees branded only by the A Department is the term used in some Latin American countries for a State or County. For example, Huila Department is the state in the South of Colombia. …more (State) they come from, Huila, Medellin, Antioquia, Cauca, or very general sub-region distinctions like San Augustin or Pitalito. These lots can be okay, but recent samples have showed a tendency towards the use of non-traditional varietals like Variedad Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with “Good” Coffee. This is half-true…. …more or the Castillo is a selection of the Colombia cultivar that has become the most commonly grown coffee in Colombia. It is preferred to the older resistant variety, Variedad Colombia… …more Cultivar is a term used interchangeably with Varietal in the coffee trade to indicate plant material, although there are distinctions.: The naming of a cultivar should conform to… …more, both Ateng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely… …more types that offer disease-resistance at the expense of taste quality.
There are still older types of “aqua-pulp” The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural… …more in use in Colombia from volume-oriented mills, and these tend to have a In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don’t exactly see… …more taste on arrival, while they fade into a cup with paper-cardboard taint in a few months.
Many areas of Colombia have two crops: a main harvest and the “mitaca,” where the coffee shrub will be producing flowers for the next semi-annual harvest while it is being harvested with red ripe Originally coffee literature referred to the fruit of the tree as a “berry” but in time it became a cherry. It is of course neither. Nor is the… …more. It poses problems both for the plant and its limited amount of energy, as well as a physical risk of damaging the flower buds while picking the ripe fruit.
More significant is the presence of coffee Rust Fungus is a big problem in Colombia and beyond, found in many coffee producing countries. Known as La Roya in the Americas, this disease diminishes fruit production… …more (roya), as well as the coffee berry borer insect (Coffee Berry Borer is a pest that burrows into the coffee seed, and a major problem in many coffee origins. In Latin America it is known as Broca… …more, or broca). With climate change, these problems are spreading to coffee regions within Colombia that were never at risk previously. And in areas where they were formerly present only at lower altitudes, for example the valleys in Huila at 1200 meters, these blights are now found on the slopes overlooking these areas, at 1600+ meters.
This is severely affecting the volume of coffee a tree can produce, and the incomes of the farming families. If you ever wanted to go to a place and see direct, tangible evidence of global warming and the economic consequences, a trip to Southern zones of Colombia is a good choice.