Colombian coffee is known worldwide for its quality and delicious taste in fact, like several other countries, Colombian coffee is the best in the world.
So what makes one country’s coffee better than another? Read on to find out what makes Colombian coffee so good.
History proves that Colombian coffee has existed since the 1500s, where coffee is still common but the taste of the coffee is still delicious until now. More details can be read on the page History of Colombian coffee in the 1500s.
There are three main factors that determine coffee quality (and we’re talking raw coffee beans here, not the cup you drink at your home or local cafe: which can be improved or destroyed by poor roasting, poor brewing technique or improper storage). appropriate).
Below are three factors, and some explanations for why each makes a key difference when it comes to making Colombian coffee taste so good.
Geography and Climate
Colombia just had the perfect geography to grow coffee, a sensitive crop that needs the right conditions to thrive.
The richness of taste with which Colombian coffee is celebrated is mainly due to the excellent climate, perfect soil and the right amount of rainfall.
Coffee thrives in places with at least 200 centimeters (80 inches) of rainfall per year, as well as in locations where temperatures never drop below freezing.
Colombia’s mountainous terrain, tropical location, high rainfall – but with the right sunshine too and a relatively mild climate make for an excellent coffee-producing country.
People often say that Colombia is blessed with incredible biodiversity and friendly locals, but if anything, the greatest blessing is the climate and geography that is ideal for growing the world’s best coffee.
The process of planting and harvesting
This factor cannot be underestimated when it comes to producing high-end coffee. It is not enough to have the perfect climate and terrain if your methods of growing and collecting coffee beans are sloppy or poorly executed.
The best coffee is grown on steep slopes, surrounded by trees and banana plants that provide much-needed shade and prevent the beans from scorching in the hot sun and each coffee fruit being picked by hand.
Yes, you read that right: each of Colombia’s nearly 600,000 coffee producers takes every bit of their harvest by hand.
This hand selection process cannot be underestimated. The machine cannot tell the difference between green beans, unripe beans, ripe beans and ideal coffee cherries.
But humans can, and the hard work and fingers of thousands of coffee pickers are testament to the hard nature of their work; however, this coffee is beneficial for coffee lovers, with a selection process meaning that only the best coffee beans can make their way into your cup (although bad beans are still processed and, sadly, end up in the cups of most Colombians, with high-quality goods destined for mugs). foreign).
Type of coffee
Coffee is not just coffee. There are two types of coffee beans: arabica and robusta (as well as new varieties being produced within both species). Colombia, with its perfect terrain and climate, is the only country that produces 100% arabica beans. But what does that have to do with the quality of Colombian coffee?
Simple, really. Arabica is widely considered to be the superior seed, and is blessed with a sweeter and milder taste, as well as less caffeine by about half the amount and a stronger sour note.
In short, arabica makes for a tastier and richer cup of coffee than robusta, and Colombia’s 100% arabica status is bound to add up to some pretty amazing coffee.
As we mentioned, nothing can be done to save even the best coffee on earth if it’s roasted terrible, it’s stored poorly or you just throw boiling water on the ground and expect world class coffee.
However, if you want to enjoy the best cup of coffee in the world, look no further than beans for Colombia. And now you know exactly why Colombian coffee is so good!