This summer's coffee season from Colombia

It feels so good to give you the opportunity to do a deep dive taste is in the country of origin Colombia, and also a specific field in this country, at the southwest of Colombia. Getting pushed down to do right here is delicious for this country is not any origin, here you breathe the nation coffee. Of the country's 32 regions, has 20 of them coffee production, it is impressive!
It should also be mentioned that the country ranks third in the world in terms of the global coffee production. We make a brief historical review that tells us the books that the first coffee trees were established in the north of the country in late 1700 - s.  We should be grateful for the unique high quality coffee as this country delivers, 2016 was 40% of the total coffee exports special coffee and that number has certainly risen since then. The quality is closely related to the great opportunities available in this country; there are entire three mountain ranges in the country, the biodiversity is outstanding, abundant volcanic soil, yes, conditions are really ideal for a coffee producing world class!

This summer's three singles from the regions Huila, Nariño and Cauca. In Huila is Pedro and Nelsys farm Finca La Chorrera and this is the lowest situated coffee farm at 1700 m above sea level  We take then a little higher up, we end up on the farm Finca Eucaliptos, 1820 m asl located in Cauca and owned by Carlos Tunubala. At the highest elevation is Eiver Melos farm El Cairo on the impressive 2300 m above sea level, this is located in the region of Narino. Growing coffee at such a high altitude Eiver do is basically impossible, but thanks to the unique climate right here, but he manages this major challenge. The height above sea level has a huge impact on the coffee flavor as the climate gets colder the higher you go. This in turn leads to the coffee trees develop more slowly and thus develop a more flavor complexity in the coffee. If we generalize the whole, one can say that a height of around 1000 m above sea level gives the coffee with low acidity and a pleasant sweetness. If you go up to 1500 - 2000 m asl it gives a lot more floral, fruity and vinous character. But you'll get a rough picture of ht impact on the coffee. 
Now that we have a certain geographical knowledge of these farms, we can familiarize ourselves a little more with the producers. What unites these producers are dedication, hard work and a great deal of professionalism. This has for example taken Eiver Melo way to a 5th place Cup of Excellence 2018. This is a very prestigious competition so it is really an acknowledgment of the great coffees he produces!

Mr. Tunubala is the perfect example of that voluminous work pays off. He has gone from just having the ability to sell an industrial grade to now be able to sell their coffee to specialty coffee. This means that he can take three times the amount paid for their coffee, a fantastic achievement!
The pair Pedro and Nelsy are really working very closely, they are by their devotion to coffee production managed the feat to get a coffee to place itself among the top 15 in the competition kaffena Colombia's Got Talent.

Now let us immerse ourselves a bit of what makes the coffee all stand out.
We begin with the first coffee we roast for the summer, the fantastic coffee from Eiver Melo. We thought it performed very well on the cupping table (it is a fruity coffee with flavors of papaya, red currant and almond) and therefore had to be first in this suite of lovely sommarkaffen. Perhaps the unusually high cultivation altitude (2300 m asl), a major contributing factor to this particular coffee's tip? It should also be pointed out that Eiver is a real competitor, he has sent contributions to the so prestigious Cup of Excellence Every year since 2014. Although fixed this coffee is not such a contribution, it is produced with an intention to always achieve the highest quality!

Just about Midsummer we will roast the coffee from Pedro and Nelsy Zapata. When a producer sends a coffee to contribute in a coffee competition you know that the coffee is something extra. In this case, it is also given to highlight that it is a "pink bourbon". So what separates a pink bourbon from an ordinary bourbon are you wondering? Briefly one can say that the crossing of the varieties Red Bourbon and Yellow Bourbon. A pink bourbon remains many times about the varietum Geisha, which is known for its elegant fruitiness and flowering. But there are more details to mention this variety, that it has discovered that it has a higher content of glucose, ie a type of sugar, this means that we get an elevated lovely sweetness in the cup. Total Summarum is this pink bourbon slightly extra with its lovely floral character, flavors of mango and red apples.

Let's get on with the coffee from Mr Tunubala. What stands out with this coffee is the combination of that variety that has been used and in which location it has been produced. We startWith the variety, it is thus a typica and it is a central role among all varieties. From Typican, many other varieties have been developed and it is known for its very high cup of cup. It's interesting with just Mr Tunubala's very old typica is that over the years, a new unique hybrid has been formed. New hybrids are not all times tastefully appealing but this really sticks out, it invites us to a lovely generous sweetness combined with elements of lemon, apricot. But too nuance it all a little should also add the impact of the very fertile earth. The fertility is the result of the whole five rivers coincide in this area. With this short laying, we understand that there are so many factors that affect a coffee's final unique taste profile. Take this into consideration when enjoying this appealing summer.
A common denominator for all these three coffee is that they are processed with the washed process method. The pulp has thus been removed and then the coffee has been fermented, washed and finally dried. What is important to highlight in the processing is that the variety has a central role in the process of the process sand, specifically the pulp and sugar envelope. It is these two parts of the coffee berry that contribute with the main part of nutrients to the microorganisms involved in the fermentation. The amount and set of nutrients can vary from the variety to the variety, thus we also understand a little more why different types of varieties give us different taste profiles. What is so lovely is that we really can feel these innocent differences in these coffee. Ourusters make sure to reflect all aspects of the coffee identity: the species, the variety, its terroir and process method.

So what can we learn from these three coffee? They invite us to an increased understanding of how part of the Colombian coffee culture can taste. The part that gives a more subtle taste experience, full of complexity, a cup that challenges and questions what a cup of coffee really is! Remember, however, we are all different, some want exactly track of why a cup tastes like it does, others just want to pour up a cup and lie down in the hammock and enjoy the knowledge that the coffee in the cup is of absolute world class!
I conclude with wishing you a fantastic summer and remember, the coffee quality has a crucial role on how good your summer will be!
Eskil Edblad, Education Manager, Culture Carriers & Coffee Yoda at Johan & Nyström

Colombia Coffee knowledge

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