Colombia is a large country that produces a huge amount of coffee, given that it is the third largest producer in the world, after all the country truly has the ideal environment for coffee, mountains in the equatorial area and volcanic terrain.

History of coffee production in Colombia

It was the Jesuits who did everything to spread coffee growing in Colombia, many even trace the beginning of the spread of coffee cultivation to the initiative of a Jesuit named Francisco Romero who in a small town called Salazar de las Palmas (in the Norte de Santander department) had the idea of having coffee trees planted as penance for those who confessed. Legend? Perhaps but endorsed by the growers' association, so in effect Salazar de las Palmas boasts the title of cradle of Colombian coffee even if it is not located in the region from which most of today's production comes. Others object that at a certain point the coffee in the country was wiped out by the plague of the borer (a beetle which, especially in its larval state, is a real plague for arabica plants) and therefore it matters little that there was the first cultivation that carried out the first export to Venezuela, because coffee basically had to be reintroduced and it did not return to Salazar de las Palmas. These are parochial disputes, what is interesting is why the local farmers weren't interested in coffee then and why people like the Jesuit priest and the authorities pushed so hard instead. On the one hand, what the farmers saw was a crop whose fruits were of no interest to local consumers and, even worse, a plant that once planted needed four or five years to become productive, while the crops widespread at that time bore fruit immediately. But what people with greater knowledge of the world saw was the potential of the international coffee market in tumultuous growth thanks to the appreciation of European and later American consumers.

The quality of organic Colombian coffee

We can talk about only one Colombian coffee considering how many companies are present and that the coffee is grown in places so far from each other in a country almost three and a half times the size of Italy ? No, but common qualities can also be identified because in Colombia exclusively arabica is consumed and in the vast majority of cases in an altitude range between 1200 and 1800 metres. Let's remember that coffee loves high altitude but in equatorial areas because it is actually sensitive to both too much heat and too much cold. So let's look at these characteristics: the acidity is described as medium to high, so for example decidedly more acidic than Brazilian coffees but balanced by a sweet taste, the aroma is strong and persistent, normally Colombian coffees do not have very pronounced fruity notes because for the treatment of the seed, exclusively the washed method is used which, by removing the pulp before drying, tends to enhance the taste of the pure bean by not absorbing floral scents from the pulp (this obviously does not mean that a coffee treated with the washed method will never be aromatic , because the seed may have absorbed certain floral characteristics during maturation).

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