A cup of well-brewed coffee is essential in the daily lives of many and flavours can be different, as per the kind of beans used. Coffee and where it is grown depends on soil and climate conditions as well as the culture of a region. Hence, when it comes to coffee from Columbia, there is much to know about the coffee beans as well as the history of the region, the people and climatic conditions under which this crop is grown. The total farming area dedicated to coffee is 940,000 hectares. The ground elevation is 4000 to 6000 feet and temperature varies from 46 to 75 degree Fahrenheit. The soil is fertile and volcanic in origin; the main variety that is cultivated here is Arabica beans. The processing method employs wetting of the beans and flavours that are dominant in these beans is fruity, citric, nutty, chocolate and herbal flavours.
Columbian coffee arises mainly from Arabica beans and their yield is less as compared to robusta. Families that own and farm coffee beans have small areas usually averaging less than 12 acres. About half a million families here work on the green beans to ensure that taste and flavour of the beans is optimal Many have a sense of pride in their products; indeed, Columbian coffee is considered one of the boutique varieties, mainly because the coffee beans yield is smaller and the cherries are hand-picked. It is imperative that the cherries are picked at the time when they ripe so that the best flavours can be obtained. Columbian coffee is hand-picked and hence, more expensive than other mass-produced varieties.
The bean has to be picked by hand that helps ascertain texture and colour. Every 10 days workers check the plants, especially during harvest season; best cherries are then picked and the rest are allowed to continue to mature. In certain regions, the farmers practice strip picking technique. Here cherries of a certain branch are picked at once though they might not have ripened to the same extent. Growing conditions such as the altitude on the slopes of Andes Mountain where ample sunlight is obtained helps to bring in the flavours in the beans.
Varying Tastes of Columbian Coffee
There are distinct differences in flavour of the beans grown in Columbia. The country has 22 distinct regions where coffee is grown; these include the northern region where the beans have nutty and chocolate flavours; the beans are grown in the central region have fruity and herbal flavours whereas southern region coffee beans have stronger hints of citrus and acid. With these distinct flavours, Columbian Brew can be enjoyed for the varying tastes that the beans produce. They are marketed accordingly so that consumers can choose as per the tastes they like. The tastes of beans grown in different parts of the country are what make Columbian coffee unique. Arabica beans, as well as the way the crops are harvested, are what make the coffee flavours distinct. Combination of hand-picked methods, hard work put in by farmers and the way the beans are roasted and processed leads to the unique and popular flavours of Columbian coffee.
Beans are roasted lighter to allow consumers to explore flavours while roasts that are darker tend to blend and lose their distinct taste. Those who are coffee aficionados would want to explore the different flavours in Columbian brews as with other kinds of coffee beans from around the world.