COLOMBIA (South America)

For many years, Colombia has been the number one coffee producer (treated with the washing process) worldwide. In 2000, Colombia surpassed by Vietnam and then spread the fungus Hemileia vastatrix (coffee rust) in 2008, the turned back significantly. Today, located in the top five countries that produce coffee with about 10 million bags annually. Colombian farmers and people tend to drink too much coffee each day, reaching 20% of their annual production. Colombia has more than 600,000 farms, most of which is grown by small landowners, with less than 5 acres lie on hills at about 1200-2000 meters above sea level.

They harvested by hand, followed by wet processing (Washed process). Coffee is so important for the economy of the cars who wish to enter the country must first be sprayed for harmful bacteria. Colombia produces about 12% of the coffee world.

The coffee of Colombia is widely known for its rich body, the chocolate flavor, excellent aroma and often great acidity. Colombia has several growing areas, resulting in coffee vary from region to region. Tropical fruit, vanilla, caramel, chocolate are common features. As we move from south to north meet more pronounced acidity and velvety body.

HUILA

The Huila region is one of the leading coffee producing regions of Colombia, located in the southern part of the country. The harvested crop is from April to June and from October to December. The coffee is grown under the shade of the enormous of old cotton-silk branches, known in Colombia as “Ceibas”. Harvesting of the coffee fruit by hand mainly local women. After order is processed fruit by traditional methods, using pure water from the mountain and draining them outdoors under the sun.

A cup of coffee Colombia Huila provide purity and clarity in taste with strong unique aroma, light acidity sensation while leaving a generous sense of sweetness.

POPAYAN

The Popayan region is the capital of the Colombian Cauca department. Located in southwestern Colombia between the Western Mountain and the Massif Central. An important feature of the city is that it produces one of the most widespread coffees of Colombia. It is a character with brown and rich aroma. The area is characterized by rainfall and soil conditions conducive to growing coffee. The cool mountain climate prolongs the development of “cherry” coffee which deepens the cranberry flavor is absorbed by the seed or grain coffee. This flavor is intensified during the fermentation.