A trademark that unites all varieties of coffee trees grown in this country. Deliveries to all parts of the world. The plantations are included in the UNESCO World Heritage List.
It's all Colombian coffee.
Historical data
The first mention of the cultivation of coffee trees in Colombia dates back to the 17th century. But the first official enterprise that was registered did not appear until the 19th century. At that time, the volume of deliveries was very small - about 2-3 thousand bags per year. This industrial area was extremely small, compared with the huge amount of rubber and tobacco exported.
But one nuance allowed to achieve rapid growth. The composition of the local soil, coupled with climatic conditions, made it possible to grow grains with very good taste. It is thanks to this that Colombian coffee is now so highly valued in the world market.
Historians consider this area founder of the coffee business in the New and Old Worlds.
Features of Colombian coffee
Any coffee lover has heard and tasted varieties grown and brought from this distant country (). The taste qualities of the finished drink are excellent - bright aroma, delicate and refined taste. What makes this possible?
- Production control. In 1927, the Colombian National Federation of Coffee Growers was founded. Employees very strictly control all stages of production. From growing trees, to collecting and processing grains. Only after passing all the stages of verification, and without violating the rules, coffee beans are labeled "Colombian coffee". That is why it is highly valued in the world market.
- Climate and geographic area. All plantations are located in mountainous areas, at an altitude of 1000 to 2000 meters (). It rains very often here, but the air temperature is high. This allows the moisture to evaporate quickly. This combination of climatic conditions allows you to grow first-class coffee.
- Growing conditions. Most plantations are privately owned. People hone their skills in the coffee business for years, going through all the stages on their own. They know exactly how to properly grow, harvest and process grains. Colombians also use a little trick by planting trees next to their larger counterparts, hiding coffee plants in the shade of their leaves. This allows you to protect from direct sunlight and excessive temperature.
Secrets and tricks of local planters
Did you know that to get 1 kg of finished coffee beans, you need to grow and harvest 5 kg of berries? And this is exactly so. The required amount gives 1 tree per year. Interestingly, the fruits begin to appear only in the third year after planting. Due to the fact that there are already ripe and still green berries on the branches nearby, they have to be collected only by hand.
Initially, the fruits are cleaned of debris, branches and leaves. Then remove the top layer of pulp from the berry. After that, they are lowered into running water. This is already familiar to us wet processing method. Within 12-36 hours, the berries are exposed to moisture. This allows you to remove the remnants of the pulp, carry out the primary fermentation, and identify low-quality grains. They float to the surface and are removed.
After that, the grains are dried in the open air, sorted again and sent to the enterprise.
Colombian coffee varieties
They grow only Arabica, and provide up to 15% of world coffee turnover. They have a very tough approach to the industry. There is an official import ban. This is necessary to preserve many years of work on the selection of Arabica trees.
In addition to the usual classification by variety, Colombian coffee associations use a variant by bean size. It includes three indicators:
- Usually good quality. The smallest grain, 5.5 mm in size.
- supremo. The largest grains grown here. Size from 6.5 to 8 mm. But when compared with other countries, this is not the biggest option. The same Brazilian maragojeep is much larger - 20 or more screenshots. Screen - the official value equal to 0.4 mm.
- excelso. Medium grain - 6-6.6 mm.
Let's look at a more familiar classification by variety.
- Typica. An old acquaintance is one of the most popular varieties of Arabica. Characteristic properties - weak bitterness and nutty taste.
- Caturra. It ripens quickly and gives a good harvest. For this he is loved by local farmers. I remind you that it was obtained through a mutation of the Bourbon variety. The prepared drink will be characterized by a strong sourness, caramel taste.
- Castillo. Colombian scientists worked on breeding this variety. They managed to develop a tree that copes well with various diseases, and gives a large harvest. Brewed coffee will delight you with a pleasant bitterness. Best consumed with milk.
- Columbia. Very wide bouquet - fruity taste, hints of cocoa, caramel aftertaste.
- Bourbon. Loses its popularity against the background of more productive varieties. But it never ceases to delight us with its creamy taste.
Price and reviews
All consumers note the high quality of products and the amazing taste of Colombian coffee. As for the cost - the product is in the middle segment. This is also a plus for him.
- Malongo coffee beans Colombia Supremo 1 kg - 2340 rubles.
- Malongo ground coffee Pur Colombie 250 gr (can) - 1200 rubles.
- Colombia Maragogype coffee beans 500 gr - 1400 rubles.
Do you like Colombian coffee? Leave your opinion in the comments!
It is not known when coffee was first produced in Colombia, but according to a 1970 book written by the priest José Gumilla, it is known that by 1730 this crop appeared in large numbers in the eastern part of the country, where the Meta River flows into the Orinoco River. Half a century later, coffee plantations spread to the northeast of Colombia, as evidenced by a report dated 1787 by Archbishop Antonio Caballero y Gongora. By the way, all modern coffee lovers owe the appearance and spread of Colombian coffee to the Jesuits, who paid special attention to the cultivation of this crop. So, a certain priest Francisco Romero, who lived in the north-east of the country, imposed obedience on parishioners who repented of their sins in the form of planting coffee trees and working on plantations. Over time, Colombian coffee spread to the north of the country, and already in the 1850s it began to be grown in the central and western regions. Little by little, coffee production in Colombia gained momentum, and already in 1835 a record harvest of beans was harvested. By 1930, Colombia became the honorary leader in the production of coffee beans in the world. The country holds these high positions to this day.
Colombian coffee is currently harvested from small plantations, the average size of which hardly exceeds 2 hectares. Due to the modest size of individual plots, coffee growing in Colombia is most often a family business, and the same specialists carry out tree processing, harvesting and other processes from year to year.
Why is Colombian coffee so valued in the world? The excellent quality of this product is due to the fact that almost all Colombian coffee plantations are nestled in the highlands, which, according to connoisseurs, are most conducive to tree growth. However, Colombian farmers are also favored by the climate! Warm weather, without sudden changes in temperature, is the best way to ripen coffee beans of excellent quality. In Colombia, coffee trees nestle comfortably in three Andes mountain ranges that stretch across the country, from the Atlantic to the border with Ecuador. The country is divided into seven main coffee regions, the most important of which is considered the Central Region, or MAM, in which up to 85% of the crop is harvested annually. Colombian coffee is divided into several varieties, many of which are unique and inimitable.
Bogota is one of the most valuable varieties of Colombia, which got its name in honor of the capital of the country. It is obvious that local craftsmen are very proud of this product, since they have awarded it such an honorary status. However, they have every right to do so: Bogota is characterized by a delicate almond flavor without a single hint of bitterness or acidity.
Narino is another famous Colombian coffee, which has a rich, aristocratic taste and delicate aroma. By the way, it was Narino that became the main variety of coffee used by the popular Starbucks coffee chain.
Columbia excelso is a Colombian coffee that also deserves the most flattering reviews. It is grown on the slopes of the Andes, and is monitored around the clock, so Columbia Excelso coffee has earned a good reputation among world coffee lovers.
Popayan excelso is a coffee for thrill-seekers. If all the varieties of Colombian coffee described above have a mild, delicate taste, then the strong papayan excelso has a bright bitterness and a rather thick texture.
Bucaramanga is the original coffee that grows on the northern slopes of the Cordillera Oriental. It is interesting that these coffee trees share the land with banana palms, which serve as a kind of natural "shields" that cover plantings from heat, wind and rain.
Of course, this is not all the "coffee treasures" that Colombia is rich in. Colombian coffee has established itself as one of the best on the world market, and in 2007, by the decision of the European Commission, coffee from Colombia received the honorary status of “appellation controlled by origin”, which put it on a par with Portuguese fortified wine port wine, French champagne, Italian cheese Parmesan and other world famous products that are famous for their exceptional quality. Try fine coffee from Colombia - you won't be disappointed!
Colombian coffee is of high quality and soft balanced taste with distinct acidity, fruity, citrus and chocolate notes. In terms of the production of this product, Colombia ranks third in the world, second only to Brazil and Vietnam, the country's special pride and "visiting card" is excellent Arabica.
In 2007, Colombian coffee received the status of a product protected by origin, in 2011 UNESCO declared the area where Colombian coffee is grown, the Coffee Cultural Landscape (aka the Coffee Triangle), a World Heritage Site.
For the first time, an invigorating drink on the territory of Colombia is mentioned in 1730 in the book of the Jesuit priest Jose Gumilla - he was brought for his own needs by a Christian mission. In 1787, Columbia had already started growing coffee on its own and exporting it to the United States.
Characteristics
In every region of Colombia, coffee is made a little differently, so it is difficult to single out a single flavor profile. However, in almost any brand you can distinguish floral tones, tropical flavors, red berries, apples, sweet notes of chocolate, sugar cane or caramel.
The popularity of Colombian coffee on the international market is not least due to its softness: such beans are well blended with other varieties, creating a harmonious and deep aroma.
Colombian-grown beans can be intensely roasted without becoming overly bitter. Most often they are used for espresso and coffee cocktails based on it.
Types and varieties of Colombian coffee
Colombia produces exclusively Arabica. The three main types of coffee in Colombia are named after their cities of production: Medellin (and its more expensive variation, Medellin Supremo), Armenia, and Manizales. All of them grow in the central region, often they are even denoted by the common acronym MAM. Coffee of this type has a higher acidity compared to varieties grown to the east.
The higher the area above sea level, the higher the quality of the coffee Quite conflicting feelings are caused by the Castillo variety. This is Arabica, but genetically related to Robusta. Accordingly, the variety resists diseases well (for example, “rust” on the leaves), but its quality is questionable by some tasters.
The autochthonous Brazilian variety Caturra is one of the best deals on the Colombian coffee market. It makes a light-bodied refreshing drink. Finally, the Tinto style is quite popular - it is an inexpensive and tasty coffee, if not stunning, but of quite decent quality.
Promotion
For Colombia, coffee is not just a significant part of exports and a serious source of income, it is also one of the criteria for national identity, and the government of the country has put a lot of effort into this.
In 1927, the Federation of Colombian Coffee Producers (FNC) was created to protect the rights and interests of "coffee makers". Today it is the largest agricultural non-profit organization in the world.
In 1959, FNC created a fictional character to promote Colombian coffee to the international market, Juan Valdez. Huang, who never existed, became incredibly famous and contributed a lot to strengthening the country's trade positions.
Juan Valdés is a characteristic emblem of Colombian coffee Unlike Brazil, Colombia has never focused on quantity, giving priority to quality. The country works tirelessly to improve technology, invest in research projects and pay attention to creating a positive image of local coffee products.
Production features
A few facts:
- The total area of coffee plantations in Colombia is 940,000 hectares.
- The central region of Colombia, where the bulk of coffee is grown, visually resembles a triangle and is called the Coffee Cultural Landscape of Colombia or the Coffee Triangle.
- Some farms are located at altitudes up to 1950 m.
- Harvested twice a year: from September to December and from April to June.
- The temperature in the Coffee Triangle is kept within 8-24 degrees Celsius.
- In the north, the coffee is less acidic and more full-bodied, while in the south it is more acidic and has a distinct individual flavor.
- The Colombian coffee industry employs over 500,000 farmers and has created over 800,000 jobs.
- Coffee plantations occupy 20% of all cultivated land in the country.
- Colombia accounts for 12% of all coffee in the world. It is the third manufacturer after Brazil and Vietnam.
- Due to global warming and climate change, the country's coffee industry is under threat.
Grain processing
In Colombia, coffee beans are cleaned exclusively by the wet method. From the fruits of the coffee tree, twigs, leaves and debris are first removed, then the skin and pulp. A thin parchment film remains on the grain, in order to get rid of it, the berries are fermented (usually it lasts no longer than one day). Then the future coffee is washed with plenty of water and the grains remain clean and smooth.
This is a relatively new and fairly expensive technology (especially when compared to the traditional "dry method" where the beans are simply dried in the sun). The coffee obtained in this way is distinguished by a richer fruity taste, rich bouquet, and high quality.
Colombia grows only Arabica There are few global productions in Colombia, a significant part of coffee is produced by small farms that do not have the opportunity to purchase expensive equipment. Accordingly, most often the fruits of the coffee tree are harvested by hand, immediately rejecting too small, damaged or diseased berries.
Cooking Methods
Colombian coffee can be roasted to varying degrees of intensity. With a weak roasting of the beans, the drink will acquire sourness, notes of citrus, cocoa, caramel. With medium and strong roasting, coffee will turn out to be more saturated with a rich bouquet. At the same time, Colombian varieties are so soft that even with a strong “black” roast, coffee does not become bitter.
Colombians prepare their coffee in the following ways:
- In a coffee machine. Soft Colombian Arabica is ideal for espresso and espresso-based drinks (cappuccino, macchiato, etc.).
- In the aero press. The method is so popular that Bogotá even hosts an annual coffee brewing competition in this way.
- In a coffee maker on fire.
- Instant coffee. In Colombia, even instant coffee is of high quality - it is drunk by the inhabitants of the country themselves.
Famous brands of Colombian coffee
Don Pablo Colombian Supremo, Volcanica Colombian Peaberry, Coffee Bean Direct Colombian Supremo, Juan Valdez, Koffee Kult – Huila Coffee, Fresh Roasted Coffee, Eight o’ Clock Coffee, San Francisco Bay Coffee, Sello Rojo, etc.
The culture of serving and drinking coffee in Colombia
Colombian coffee is rather weak and very sweet. Colombians drink a lot of coffee a day, but in small portions, so they almost never overdose on caffeine. They cook it in a very curious way - literally like pasta or dumplings.
First, water is boiled in a saucepan, then coffee is poured into it, vigorously mixed and allowed to boil for a while. The brew is turned off and they wait until all the "coffee" drops to the bottom. Finally, the coffee is poured into cups without straining and drunk. Coffee brewed in this way is called Tinto.
For breakfast, Colombians dine on chocolate muffins with vanilla icing, milk or white chocolate, carrot cakes, cinnamon sweets, all kinds of bread, from regular to pumpkin. It is clear that pancakes and fried toast go well with coffee.
Breakfast aside, Colombian coffee pairs well with yogurt, oranges, hard cheese, chili peppers, coconut, carrots, peanut butter, coriander, and more.
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