Colombian coffee. Colombian coffee Famous brands of Colombian coffee

A trademark that unites all varieties of coffee trees grown on the territory of this country. Deliveries to all parts of the world. The plantations are included in the UNESCO cultural heritage list.

All this is Colombian coffee.

Historical data

The first mentions of the cultivation of coffee trees in Colombia date back to the 17th century. But the first official enterprise, which was registered, appeared only in the 19th century. At that time, the volume of supplies was very small - about 2-3 thousand bags per year. This industrial area was extremely small compared to the huge volume of rubber and tobacco exported.

But one nuance made it possible to achieve rapid growth. The composition of the local soil, coupled with the climatic conditions, made it possible to grow grains with very good taste. It is because of this that Colombian coffee is now so highly valued in the world market.

Historians consider this territory the pioneer of the coffee business in the New and Old World.

Features of Colombian coffee

Any coffee lover has heard and tasted the varieties grown and brought from this distant country (). Taste qualities the finished drink are excellent - bright aroma, delicate and refined taste. How is this achieved?

• Production control... In 1927, the National Federation of Colombian Coffee Producers was founded. Employees control all stages of production very strictly. From growing trees to harvesting and processing grains. Only after passing all stages of verification, and without breaking the rules, coffee beans receive the label "Colombian coffee". That is why it is highly regarded in the global 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 moisture to evaporate quickly. This combination of climatic conditions allows the cultivation of first-class coffee.
• Growing conditions... Most of the plantations are privately owned. People have been honing 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 little trick planting trees next to larger brethren, hiding coffee plantings 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 ready-made coffee beans, you need to grow and collect 5 kg of berries? And this is exactly so. 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 picked only by hand.

Primarily, the fruits are cleaned of debris, branches and leaves. Then remove the top layer of pulp from the berry. After that, they are immersed in running water. This is already familiar to us wet processing... Within 12-36 hours, the berries are exposed to moisture. This allows you to remove pulp residues, conduct 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 the world coffee turnover... They have a very tough approach to industry. There is an official import ban. This is necessary to preserve the many years of work on the selection of Arabica trees.

In addition to the usual grading classification, Colombian coffee associations use the grain size option. It includes three indicators:

• Usually Good Quality. Smallest grain size 5.5 mm.
• Supremo. The largest grains grown here. Sizes from 6.5 to 8 mm. But when compared with other countries, this is not the greatest option. The same Brazilian Maragodjeep is significantly larger - 20 or more screenshots. Screen is the official value of 0.4 mm.
• Excelso. The average grain is 6-6.6 mm.

Let's take a look at a more familiar classification by varieties.

• Typics. An old friend is one of the most popular varieties of Arabica. Characteristic properties are low bitterness and nutty taste.
• Katurra. Ripens quickly and gives a good harvest. For this, local farmers love him. I remind you that it was obtained through a mutation of the Bourbon variety. The prepared drink will be characterized by strong sourness and caramel taste.
• Castillo. Colombian scientists worked on the breeding of this variety. They managed to bring out 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.
• Colombia. A very wide bouquet - fruity taste, notes of cocoa, caramel aftertaste.
• Bourbon. It is losing its popularity against the background of more productive varieties. But she does not get tired of delighting us with a creamy taste.

Price and reviews

All consumers note the high quality of the 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 g (can) - 1200 rubles.
• Colombia Maragogype coffee beans 500 gr - 1400 rubles.

Do you like Colombian coffee? Leave your opinion in the comments!

Colombian coffee is distinguished by its high quality and mild balanced taste with distinct sourness, fruity, citrus and chocolate notes. Colombia ranks third in the world for the production of this product, behind only Brazil and Vietnam, special pride and “ business card Countries - excellent Arabica.

In 2007, Colombian coffee received the status of a protected product of 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 was mentioned in 1730 in a book by the Jesuit priest Jose Gumilla - it was brought in for its own needs by a Christian mission. In 1787, Colombia had already started growing coffee on its own and exporting it to the United States.

Specifications

In each region of Colombia, coffee is made a little differently, respectively, it is difficult to distinguish a single flavor profile. However, in almost any brand you can distinguish floral tones, tropical flavors, red berries, apples, sweetish notes of chocolate, sugar cane or caramel.

The popularity of Colombian coffee on the international market is not least due to its softness: these beans are well blended with other varieties, creating a harmonious and deep aroma.

Colombian grains can be deep roasted without becoming overly bitter. They are most often used for espresso and coffee-based cocktails.

Types and varieties of Colombian coffee

Colombia produces exclusively Arabica. The three main types of coffee in Colombia are named after the cities of production: Medellin (and its more expensive variation - Medellin Supremo), Armenia and Manizales. They all grow in the central region, often even referred to by the common acronym MAM. This type of coffee has a higher acidity compared to varieties grown to the east.

The higher the terrain above sea level, the higher the quality of the coffee

The Castillo variety evokes quite contradictory feelings. This is Arabica, but it is genetically related to Robusta. Accordingly, the variety resists diseases well (for example, "rust" on the leaves), but its quality raises doubts among 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 inexpensive and tasty coffee, albeit not stunning, but 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 of national identity, and the country's government has made a lot of efforts for this.

In 1927, the Federation of Colombian Coffee Producers (FNC) was formed to protect the rights and interests of the coffee shop. Today it is the largest agricultural non-profit organization in the world.

In 1959, FNC created a fictional character to popularize Colombian coffee on the international market - Juan Valdez. Juan, who never existed, became incredibly famous and contributed a lot to the strengthening of the country's trade positions.

Juan Valdez is a characteristic emblem of Colombian coffee

Unlike Brazil, Colombia has never relied on quantity, prioritizing quality. The country works tirelessly to improve technology, invests in research projects and pays attention to creating a positive image of local coffee products.

Features of production

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 an altitude of up to 1950 m.
• The crop is harvested twice a year: from September to December and from April to June.
• The temperature in the Coffee Triangle is kept between 8-24 degrees Celsius.
• In the north, coffee is less sour and more full-bodied, while in the south it is more sour and has a distinct individual flavor.
• The Colombian coffee industry employs over 500,000 farmers and has created over 800,000 jobs.
• Coffee plantations account for 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 handling

In Colombia, coffee beans are cleaned exclusively with the wet method. Twigs, leaves and debris are first removed from the fruit of the coffee tree, then the skin and pulp. A thin film of parchment remains on the grain, in order to get rid of it, the berries are subjected to fermentation (usually it lasts no longer than one day). Then the future coffee is rinsed with plenty of water and the beans remain clean and smooth.

This is a relatively new and rather expensive technology (especially compared to the traditional "dry method", in which the grains are simply dried in the sun). The coffee obtained in this way is distinguished by a richer fruit taste, a rich bouquet, and high quality.

Colombia only grows arabica

There are few global industries 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 with varying degrees of intensity. With a weak roasting of grains, the drink will acquire sourness, notes of citrus, cocoa, caramel. A medium to strong roast will result in a richer coffee with a rich bouquet. At the same time, the Colombian varieties are so soft that even with a strong "black" roast, the coffee does not become bitter.

Colombians prepare their coffee in the following ways:

1. In the coffee machine. Soft Colombian Arabica is ideal for espresso and espresso-based drinks (cappuccino, macchiato, etc.).
2. In the aero press. The method is so popular that Bogota even hosts an annual brewing competition in this way.
3. The coffee maker is on fire.
4. Instant coffee. In Colombia, even instant coffee is distinguished by its high quality - the inhabitants of the country themselves drink it.

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 practically never overdoses with 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, stirred vigorously and allowed to boil for a while. The brew is turned off and waited until all the "caffeinates" sink to the bottom. Finally, coffee is poured into cups without straining and drunk. The coffee brewed in this way is called Tinto.

At breakfast, Colombians eat coffee with chocolate muffins with vanilla glaze, milk or white chocolate, carrot pastries, cinnamon sweets, all types of bread, from ordinary to pumpkin. It is clear that pancakes and fried toasts go well with coffee.

Aside from the breakfast topic, Colombian coffee is a gastronomic pairing with yogurt, oranges, hard cheese, chili peppers, coconut, carrots, peanut butter, coriander and many other foods.

It is not known when coffee first began to be produced in Colombia, but according to the book of priest Jose Gumilla, written in 1970, it is known that by 1730 this culture 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 northeastern Colombia, as evidenced by a report from Archbishop Antonio Caballero y Gongora, dated 1787. By the way, all modern coffee lovers owe the appearance and distribution of Colombian coffee to the Jesuits, who paid special attention to the cultivation of this culture. So, a certain priest Francisco Romero, who lived in the northeast 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 had become an honorary leader in production 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 is hardly more than 2 hectares. Due to the modest size of individual plots, growing coffee in Colombia is most often a family business, and the same specialists carry out the processing of trees, harvesting and other processes from year to year.

Why is Colombian coffee so prized 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 experts, are most conducive to tree growth. However, the climate also favors Colombian farmers! Warm weather, without sudden changes in temperature, is the best way to promote the maturation of excellent quality coffee beans. In Colombia, coffee trees nestle on three mountain ranges of the Andes, stretching 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 to be the central region, or MAM, in which up to 85% of the crop is harvested annually. Colombian coffee is classified into several varieties, many of which are unique and inimitable.

Bogota is one of the most valuable varieties of Colombia, named after the capital of the country. Obviously, local craftsmen are very proud of this product, since they have awarded it with such an honorable status. However, they have every right to do so: bogotá is characterized by a delicate almond flavor without a single hint of bitterness or acidity.

Narino is another famous Colombian coffee that has a rich, aristocratic taste and delicate aroma. By the way, it was Narino that became the main type of coffee used by the popular Starbucks coffee chain.

Columbia excelzo 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, which is why Columbia excelzo coffee has earned a good reputation among the world's coffee lovers.

Popayan Excelzo is a coffee for fans of "thrill". If all the varieties of Colombian coffee described above are distinguished by a soft, delicate taste, then the strong exelzo popayan has a bright bitterness and a rather thick consistency.

Bucaramanga is the original coffee that grows on the northern slopes of the Eastern Cordilleras. Interestingly, these coffee trees share the land with banana palms, which serve as a kind of natural "shields" that protect plantings from heat, wind and rain.

Of course, these are far from all the "coffee treasures" that Colombia is rich in. Colombian coffee has established itself as one of the best in 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 port wine, French champagne, Italian cheese Parmesan and other world renowned products renowned for their exceptional quality. Try this wonderful coffee from Colombia - it will not disappoint you!