Coffee in Colombia – great rich aroma

Coffee in Colombia – great rich aroma

With 6 % market share, Colombia is the world’s fourth-largest coffee exporter.

There are 2 theories about how coffee came to Colombia at all:

  • In 1723, Arabica coffee was brought from the Jesuits to Colombia.
  • In 1808 the first coffee plants were brought into the country from the French Antilles via Venezuela.

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  • Colombian coffee today is one of the few single origin coffees sold internationally.
  • The cultivation areas are located in the heart of Colombia, the Eje Cafetero (the coffee triangle: Risaralda – Quindio – Caldas)
  • 66 % of coffee trees grow on modern plantations.
  • 34 % of coffee in Colombia is produced in traditional micro and family businesses.
  • The majority of the coffee in Colombia grows in over 2,000 m altitude.
  • 99 % Arabica beans and 1 % Robusta beans.
  • The coffee in Colombia has a rich, round aroma, a full body and slightly sweet nut aromas and caramel notes.
  • There are 3 coffee qualities: the large-bodied Supremo, the soft, acid-filled Excelso and the average quality UGQ.
  • The finest coffee in Colombia comes from the Medellín region.
  • The coffee cultivation landscape in the Chinchiná region has been a UNESCO World Cultural Heritage site since 2011.
  • The FNC takes care of sustainability issues such as the expansion of the careful handling of natural resources.

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Coffee in Colombia – Traditional Preparation

Tinto
  • Small black mild (sugared) coffee filtered though a cotton filter, which is always and everywhere drunk.
  • Coffee beans of less good quality have often been used.
  • This is changing, however, with an increasing number of cafés offering high-quality coffees and correspondingly high-quality Tinto, as in one of these 5 Cafés in Bogotá.
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Cortado
  • Espresso, which is extended with just as much hot milk. It is similar to the Italian “Macchiato”.
Aguapanela Colombian Coffee
  • Half coffee – half Aguapanela. For the preparation of a coffee:
  • Bring 400 ml of water with 100 g of cane sugar to boil in a saucepan. simmer 30 min. and stir occasionally to dissolve the cane sugar. Then remove from the fire and let rest 5 min.
  • Add 2-3 teaspoons of coffee powder to a small French press and top up with cane water (agua de panela).
  • Stir 4 min., then push the sieve down and serve.

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